Chicken tangri kebab

Name: Chicken tangri kebab
Total time: 2700 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 5 chicken drumsticks, skinless; To taste, salt; 1 tsp. white pepper powder; 1/2 lemon, juiced; 1 tsp. cardamom powder; 1 tbsp. ginger-garlic paste; 8-10 cashew nuts, soaked; 1 inch ginger; 1 onion; 2 green chillies; 8 green cardamoms, divided; 1/4 cup cheese, grated; 1/2 cup milk; 1/4 cup cream; 1/4 cup oil; 1 tsp. saffron strands; 1 burning charcoal (not for outdoor grill); 2-4 tbsp. ghee

Sarvat Hanif @sarvathanif

Canada

If you are looking for an appetizer that delivers maximum flavour with minimal effort, look no further than Chicken Tangri Kebab. Chicken Tangri Kebab is a classic Mughlai appetizer made with juicy chicken drumsticks marinated in a spiced yogurt blend and grilled to smoky perfection. It's packed with protein and incredibly flavourful.
"Tangri" simply translates to chicken leg or drumstick. In this classic Mughlai recipe, the drumsticks are deeply scored, steeped in a vibrant two-step marinade, and grilled until beautifully charred on the outside while remaining incredibly tender and juicy inside. The two –step marination process ensures the spices penetrate deep into the meat, tenderizing it completely.
Beyond being an absolute crowd-pleaser, it is a fantastic addition to any high-protein meal prep routine.
Whether you want to you use your oven, an air fryer or outdoor grill, it is all covered.
For oven: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Air Fryer: Air-fry at 375°F (190°C) for 15-18 minutes.
Optional: Broil for the last 2 minutes for that signature charred

Sarvat Hanif @sarvathanif

Saved

Ingredients

40-45 minutes

2-3 servings

5chicken drumsticks, skinless
To taste, salt
1 tsp.white pepper powder
1/2lemon, juiced
1 tsp.cardamom powder
1 tbsp.ginger-garlic paste
8-10cashew nuts, soaked
1 inchginger
1onion
2green chillies
8green cardamoms, divided
1/4 cupcheese, grated
1/2 cupmilk
1/4 cupcream
1/4 cupoil
1 tsp.saffron strands
1burning charcoal (not for outdoor grill)
2-4 tbsp.ghee

Saved

Steps

40-45 minutes

1

In a bowl add the drumsticks, salt, white pepper powder, lemon juice, cardamom powder and ginger-garlic paste. Massage well to coat the legs. Marinate for 1 hour.
2

In a blender add the cashew nuts, ginger, onion, green chillies, 4 green cardamoms, cheese, and milk. Blend to a smooth paste.
3

Add the paste to the chicken legs.
4

Add cream, oil and saffron. Mix well to coat. Marinate for 10 minutes.
5

Place a foil cup on top of the chicken and place the charcoal. Add remaining cardamoms and drizzle oil on coal. Cover and smoke for 5 minutes. Discard the coal and cardamoms.
6

Heat grill pan with oil and grill the legs baste the legs with ghee and flip and cook until cooked through.
7

Optional step: heat 1 tablespoon of ghee in a pan and cook the marinade till bubbling.
8

Serve garnished with the sauce over the legs (optional), or with a dusting of chaat masala onion rings, lemon wedges/slices and chutney.