Meal Prep · Indian
Chicken Tangri Kebab
Juicy, smoky, and incredibly flavorful Indian chicken drumsticks, perfect for any occasion!
Ingredients
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Step-by-step- Wash and pat dry the chicken drumsticks thoroughly. Make 2-3 deep gashes on each drumstick to allow the marinade to penetrate.
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, kasuri methi, lemon juice, mustard oil, salt, and optional red food color. Mix well to form a smooth marinade.
- Add the chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight for best results.
- Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. If using an oven, line a baking tray with foil and place a wire rack over it. If using a grill, lightly grease the grates.
- Arrange the marinated chicken drumsticks on the wire rack (for oven) or directly on the grill. Discard any excess marinade.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, or grill for 20-25 minutes, turning frequently, until the chicken is cooked through, tender, and has a nice char on the outside. The internal temperature should reach 74°C (165°F).
- Remove from oven or grill. Sprinkle with chaat masala and garnish with fresh chopped coriander leaves.
- Serve hot with mint chutney, onion rings, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 45 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover cooked Tangri Kebab in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze cooked and cooled kebabs in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave/Oven
Reheat in a microwave until warm, on a stovetop over medium heat with a splash of water, or in an oven at 180°C (350°F) for 10-15 minutes until heated through to prevent drying.
Chef’s Corner
- **Marination is Key:** The longer you marinate, the more flavorful and tender your kebabs will be. Overnight marination is highly recommended.
- **Don’t Overcrowd:** When baking or grilling, ensure there’s enough space between drumsticks for even cooking and browning.
- **Char for Flavor:** For an authentic tandoori flavor, finish the kebabs directly over an open flame for a minute or two, or use a kitchen torch to get some char.
- **Serve Fresh:** Tangri Kebabs are best enjoyed hot and fresh off the grill or out of the oven.
