To make Tangri Kebab, marinate chicken drumsticks in a yogurt-based mixture with spices like cumin, coriander, and garam masala. The chicken is then grilled or baked until golden brown and tender. Regular basting with oil or butter helps retain moisture. For a smoky flavor, use a charcoal smoking technique during the cooking process. Garnish the kebabs with fresh coriander leaves and serve with onion rings, lemon wedges, and mint chutney. This flavorful kebab is perfect as an appetizer or a main course.
Ingredients:
- Chicken legs (drumsticks) – 4-6 pieces, skin removed
- Yogurt – 1/2 cup (thick)
- Ginger-garlic paste – 1 tbsp
- Lemon juice – 2 tbsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp
- Salt – to taste
- Fresh coriander leaves – 2 tbsp, chopped (optional for garnish)
- Tandoori masala – 1 tbsp (optional for extra flavor)
- Cooking oil or melted butter – 2 tbsp (for marination and basting)
- Food coloring – a pinch (optional, for color)
- Charcoal – for smoking (optional for smoky flavor)
Instructions:
1. Prepare the Chicken Legs:
- Clean and pat dry the chicken drumsticks with a paper towel.
- Make small deep cuts along the chicken legs to allow the marinade to penetrate and infuse the flavors.
2. Make the Marinade:
- In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and kasuri methi.
- Add salt to taste and tandoori masala (optional).
- Mix the ingredients well until the marinade is smooth. If you prefer a bright red color, add a pinch of food coloring.
- For extra tenderness, you can also add a teaspoon of cream or cornflour to the marinade.
3. Marinate the Chicken:
- Coat the chicken legs thoroughly with the marinade, ensuring it gets into the cuts and crevices of the meat.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
4. Grill or Bake the Chicken:
- Grilling Option: Preheat the grill to medium-high heat. Brush the grill with a little oil to prevent sticking. Place the marinated chicken legs on the grill and cook for about 25-30 minutes, turning occasionally to ensure even cooking and a crispy exterior. Baste with melted butter or oil while grilling for added flavor.
- Oven Baking Option: Preheat the oven to 200°C (400°F). Place the chicken legs on a baking tray lined with parchment paper or a rack. Bake for 25-30 minutes, flipping halfway through for even cooking. For a more charred effect, you can broil for the last 5 minutes.
5. Optional Smoky Flavor (Dum Cooking):
- If you prefer a smoky flavor like the one found in a tandoor, you can use a charcoal smoke method
- Heat a small piece of charcoal on an open flame until it turns red.
- Place a small steel bowl in the center of the cooked chicken on the grill or in the baking tray.
- Once the charcoal is hot, place it in the bowl and pour a tablespoon of oil or ghee over it to produce smoke. Immediately cover the chicken with a lid or foil to trap the smoke.
- Let the chicken absorb the smoky flavor for 5-10 minutes.
6. Garnish and Serve:
- Once the tangri kebabs are cooked, remove them from the grill or oven.
- Garnish with freshly chopped coriander leaves and serve with onion rings, lemon wedges, and a side of mint chutney.
Tips for Perfect Tangri Kebab:
- Marination Time: The longer you marinate the chicken, the more flavorful and tender it will be. Ideally, marinate for 6-8 hours or overnight.
- Oil/Basting: Regularly basting the chicken with oil or butter during cooking helps keep it juicy and adds richness.
- Grill/Smoke: For the authentic smoky flavor, grilling or using the charcoal smoking method works best.
Enjoy your Tangri Kebab as a flavorful appetizer or main course, paired with naan or rice.
