Indian Chicken Tangdi Kabab Recipe

Chicken drumsticks: The main protein for this dish, providing a juicy and tender texture.

Yogurt: Acts as a base for the marinade, tenderizing the chicken and adding a creamy texture.

Ginger garlic paste: Adds a robust and aromatic flavor to the marinade.

Red chili powder: Provides heat and a vibrant color to the dish.

Turmeric powder: Adds a warm, earthy flavor and a golden hue.

Garam masala: A blend of spices that gives the dish its distinctive Indian flavor.

Cumin powder: Adds a nutty, spicy flavor to the marinade.

Coriander powder: Contributes a citrusy, slightly sweet flavor.

Lemon juice: Adds acidity to balance the flavors and tenderize the meat.

Salt: Enhances the overall flavor of the dish.

Oil: Used to brush the grill and prevent the chicken from sticking.

When marinating the chicken drumsticks, make sure to make small incisions on the meat. This allows the marinade to penetrate deeper, ensuring that the flavors are well absorbed and the chicken remains juicy and flavorful throughout the cooking process.

• chicken drumsticks - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a suitable alternative.

• yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and creamy texture, which helps in marinating the chicken.

• ginger garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic can provide a more intense and fresh flavor.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a good alternative for those who prefer less spice.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may have a slightly different spice blend.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be ground to mimic cumin powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor that can complement the dish similarly.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and tanginess, making it a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• oil - Substitute with ghee: Ghee offers a rich, buttery flavor that can enhance the taste of the kababs.

• Allow the chicken drumsticks to cool completely before storing. This prevents condensation, which can make the kababs soggy.
• Place the cooled chicken drumsticks in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the kababs within 3-4 days. This keeps the chicken fresh and flavorful.
• For longer storage, wrap each chicken drumstick individually in plastic wrap or aluminum foil. This helps maintain their moisture and prevents freezer burn.
• Place the wrapped chicken drumsticks in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the kababs for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight for best results.
• Reheat the thawed chicken drumsticks in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This ensures they remain juicy and flavorful.
• Alternatively, you can reheat the kababs on a grill or stovetop. Brush with a little oil to prevent drying out and cook until warmed through.
• Serve the reheated chicken tangdi kababs with fresh lemon wedges and mint chutney for a burst of flavor.

• Preheat your oven to 350°F (175°C). Place the chicken drumsticks on a baking sheet lined with aluminum foil. Cover them with another piece of foil to prevent drying out. Bake for about 15-20 minutes or until heated through.

• For a quick reheat, use the microwave. Place the chicken drumsticks on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken drumsticks in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chicken drumsticks in the skillet and cover with a lid. Heat for 10-12 minutes, turning occasionally, until warmed through.

• For a smoky flavor, reheat on a grill. Preheat the grill to medium heat. Place the chicken drumsticks on the grill and cover. Heat for 10-15 minutes, turning occasionally, until thoroughly heated and slightly charred.

• Mixing bowl: Use this to combine the yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Tongs: Handy for turning the chicken drumsticks on the grill to ensure they cook evenly.

• Grill: Preheat this to medium-high heat for cooking the marinated chicken drumsticks.

• Skewers: Thread the marinated chicken drumsticks onto these before placing them on the grill.

• Basting brush: Use this to brush oil on the grill to prevent the chicken from sticking.

• Meat thermometer: Check the internal temperature of the chicken to ensure it is cooked through.

• Serving platter: Present the cooked chicken drumsticks on this, garnished with lemon wedges and mint chutney.

• Paper towels: Pat dry the chicken drumsticks before marinating them.

• Refrigerator: Marinate the chicken drumsticks in this for at least 2 hours or overnight.

Prepare the marinade in advance: Mix the yogurt, ginger garlic paste, and spices the night before to save time on the day of cooking.

Use pre-cleaned chicken: Buy chicken drumsticks that are already cleaned and trimmed to skip the prep work.

Marinate in a ziplock bag: Place the chicken drumsticks and marinade in a ziplock bag for easy coating and minimal cleanup.

Preheat the grill: Start preheating the grill while you thread the chicken onto skewers to save time.

Use a timer: Set a timer for turning the chicken drumsticks to ensure even cooking without constant checking.