Dish
Tangdi kabab
Chicken Leg Kebab
Tangdi kabab is a chicken drumstick that is marinated in a mixture of yogurt and spices, then grilled or baked until tender and juicy. The dish is typically served with a mint chutney or a tamarind chutney, and is a popular appetizer in Indian restaurants. The chicken is first marinated in a mixture of yogurt, ginger, garlic, and a variety of spices, which infuses it with flavor and moisture. The dish is then cooked until crispy and golden brown, and is often served with a squeeze of lime juice for added tanginess.
Origins and history
Tangdi kabab is believed to have originated in the Mughal courts of India, where it was served to royalty and nobility. The dish is now a popular appetizer in Indian restaurants, and is often served at weddings and other special occasions.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of tangdi kabab, with different regions and families adding their own unique twists. Some versions use saffron or rose water for added fragrance and flavor. Others use different types of chilies or spices for added heat.
Presentation and garnishing
Tangdi kabab is typically presented on a platter, with the chicken arranged in a single layer. The dish can be garnished with fresh herbs, such as cilantro or mint, and a wedge of lime for added tanginess.
Tips & Tricks
To make the dish even more flavorful, marinate the chicken overnight in the yogurt and spice mixture. You can also use a combination of chicken breasts and thighs for a lighter version of the dish.
Side-dishes
Mint chutney, tamarind chutney, or raita
Drink pairings
Lassi, chai tea, or a full-bodied red wine
Delicious Tangdi kabab recipes
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