How to make Mallika Basu's Tangdi Kebabs

Tangdi Kebabs are juicy chicken drumsticks that are briefly marinated before they get a good grilling
Mallika Basu
Mallika Basu7 February 2018

Now Veganuary is officially over, invite your friends over for this tandoori classic.

Tangdi Kebabs are juicy chicken drumsticks that are briefly marinated before they get a good grilling. Tangdi, pronounced tung-ree, means back legs in Hindi, so these also double up as handy finger food, whether cooked en masse in a hot oven, on a charcoal BBQ or in the more traditional tandoor. In India, it is often served with a little foil wrapping at the end of each drumsticks, to make for less messy snacking.

Served piled high on store bought naan with lemon marinated sliced red onions and a salad of your choice.

Ingredients (feeds 4)

8 tbsp Greek yoghurt

2 inches ginger

8 cloves garlic

2 tsp Kashmiri Chilli powder (or just chilli powder)

1 tsp turmeric powder

1 tbsp garam masala

Salt to taste

8 chicken drumsticks, skinless

Juice of half a lemon

2 tbsp oil

Mallika Basu's best recipes 2017 - in pictures

1/10

Method

Blend the yoghurt, ginger and garlic together in a food processor. If you don’t have one you can finely grate the ginger and garlic and mix into the yoghurt. Tip into a large mixing bowl, and then add the spice powders and salt according to your taste. Stir through well.

Make two sideways slits on the thickest part of the chicken drumsticks toss the chicken in to coat, and drizzle the lemon juice all over.

You can cook this immediately or leave to marinade covered for a few hours in the fridge. When you’re ready to cook, bring the drumsticks to room temperature. Preheat the oven to 220 degree centigrade and pour over the oil. Line a baking dish with foil and place the chicken on top. Roast for 15 minutes on the side without the gashes, then flip and bake for another 15 basting with any moisture that has seeped into the pan.

Serve hot with any cooked marinade in the dish drizzled on top.

Mallika Basu is an Indian food writer and columnist. See her recipes here and follow her on Twitter and Instagram @MallikaBasu_

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in