Satiate Your Taste Buds With This Delicious Homemade Chicken Tangdi Kabab Recipe

One of the most popular appetisers at all Indian restaurants, chicken tangdi kabab is an absolute crowd-pleaser. Succulent chicken legs grilled with curd, spices, gram flour and even cream at times, chicken tangdi kabab is flavourful and a mildly spiced chicken dish. Essentially a Mughlai recipe, chicken tangdi kabab is subtle and also consists of very little fat, making it a relatively healthier recipe as well. Best paired alongside some mint chutney and laccha onions, tangi kebabs are to savour. Read on to learn about an easy and delicious recipe to prepare a perfect batch of chicken leg kebabs at home.

Chicken tangdi kabab ingredients

You will be requiring the following ingredients to prepare chicken tangdi kabab: 

1. 1 kg chicken, cut into eight pieces
2. 1 cup thick, hung curd
3. 2 green chillies, finely chopped
4. ¼ cup gram flour
5. 2 tbsp ginger-garlic paste
6. 2 tbsp chilli powder
7. 2 tsp turmeric powder
8. 1 tbsp chaat masala
9. 1 tbsp garam masala
10. 3 tbsp lemon juice
11. Salt
12. Butter

Recipe for chicken tangdi kabab

Follow the given instructions to prepare chicken tangdi kabab recipe at home: 

1. In order to make chicken tangdi kabab, first start by toasting gram flour in a dry pan. Toast until the gram flour turns to a nutty colour. Once done, set it aside. 
2. Clean up the chicken pieces and make a couple of deep slashes into them. 
3. Now to prepare the tangdi kabab masala, in a large bowl add in the chicken, along with curd, chillies, ginger-garlic paste, chilli powder, turmeric powder, chaat masala, garam masala, lemon and salt. Mix all these ingredients well, and let the chicken marinate in the tangdi kabab masala for about 2 hours. 
4. Once the chicken is fully marinated, add in the toasted gram flour and mix well.
5. Preheat your oven at 250 degrees C.
6. Line up a baking tray with foil, and brush oil in it. 
7. Arrange the marinated chicken pieces in the tray and cook them in the oven for about 15 minutes. After that take the chicken out and brush the pieces with a little butter.
8. Thereafter, reduce the oven temperature to 150 degrees C, and put the chicken back into the oven for another 15 minutes.
9. After this, flip over the chicken and repeat the previous process to cook the other side. 
10. Once done, remove the tray from the oven, sprinkle a generous amount of chaat masala and serve hot.

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What is the difference between chicken tangdi kabab and tandoori chicken?

Although chicken tangdi kabab and chicken tandoori are both Indian grilled chicken dishes, both are not the same. The basic difference between chicken tangdi kabab and chicken tandoori lies in the kind of chicken pieces used in the recipe. Chicken tangdi kabab recipe is essentially prepared from chicken legs, which can be in the form of chicken drumsticks, or chicken thighs. Whereas, chicken tandoori is prepared from a whole or half chicken which is marinated and roasted in a tandoor.

More chicken recipes for you to try

If you enjoy a good chicken tangdi kabab recipe, we are sure you will also enjoy some of these recipes which are similar to tangdi kebab: 

• Chicken malai tikka- Prepared from chicken drumsticks which are marinated in a mixture of yoghurt and various spices, with a slight hint of saffron, chicken malai tikka is succulent and creamy. A must-try dish if you love chicken leg kabab, you can't get enough of a good chicken malai tikka recipe. 
• Chicken shami kabab- Minced chicken cooked in lentils, and various spices and herbs, chicken shami kabab is shaped in the form of patties. A dish that is bound to make you feel like royalty, chicken shami kebabs are absolutely delicious. 
• Chicken hariyali kabab- Chicken marinated in a mixture of ginger-garlic paste, yoghurt, green chilies, mint, cilantro and various other spices and thereafter grilled to perfection, chicken hariyali kabab is a unique chicken dish. Tender and flavourful, chicken hariyali kebabs are delicious.

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Pro tip: You can also use cashews in your recipe for chicken tangdi kabab. Blend the cashews along with the curd and make a smooth paste out of it, to add a more enhanced flavour to the dish.