Tandoori Tangdi Kabab

Ingredients

• 8 chicken drumsticks 8 chicken drumsticks
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, paprika, salt, red chili powder, and vegetable oil. Mix well to form a smooth marinade.
2. 2.
   Make deep incisions on the chicken drumsticks using a sharp knife. This will help the marinade penetrate the meat.
3. 3.
   Add the chicken drumsticks to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
4. 4.
   Preheat the grill to medium-high heat. Remove the drumsticks from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the drumsticks for about 15-20 minutes, turning occasionally, until they are cooked through and have a charred exterior.
6. 6.
   Remove the drumsticks from the grill and let them rest for a few minutes. Garnish with fresh cilantro leaves.
7. 7.
   Serve the Tandoori Tangdi Kabab hot with mint chutney, naan bread, or rice.

Treat your ingredients with care...

• Chicken drumsticks — Make sure to make deep incisions on the drumsticks to allow the marinade to penetrate the meat and enhance the flavors.

Tips & Tricks

• For a smokier flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until it turns red hot, then place it in a small bowl and put the bowl in the center of the marinated chicken. Drizzle some oil over the charcoal and quickly cover the bowl with a lid. Let it sit for 10-15 minutes before grilling.
• If you don't have a grill, you can also bake the marinated drumsticks in a preheated oven at 200°C (400°F) for 25-30 minutes or until cooked through.
• To achieve a vibrant red color, you can add a few drops of natural food coloring (such as beetroot juice) to the marinade.

Serving advice

Serve the Tandoori Tangdi Kabab as an appetizer or as a main course accompanied by mint chutney, naan bread, or rice. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the grilled drumsticks on a platter, garnish with cilantro leaves, and serve with a side of mint chutney. For an elegant presentation, you can sprinkle some chaat masala over the drumsticks before serving.