Murgh Tangdi Kabab Recipe: Juicy, Spicy Chicken Drumsticks
If you have ever ordered Murgh Tangdi Kabab at a restaurant and wondered how to recreate that smoky, tender magic at home — this recipe is exactly what you need. Murgh Tangdi Kabab is a classic North Indian appetizer featuring chicken drumsticks marinated overnight in a rich yogurt and spice blend, then grilled or roasted to juicy, charred perfection. It is the kind of dish that makes people reach for seconds before they have finished their first piece.
What Is Murgh Tangdi Kabab?
The name breaks down simply: "Murgh" means chicken and "Tangdi" means drumstick in Hindi. Rooted in the Mughlai culinary tradition of North India, this kabab was originally cooked in clay tandoor ovens at high heat, giving the meat a distinctive smoky crust while keeping the inside tender and juicy. Today it is just as popular grilled outdoors, cooked in a standard oven, or even made on a stovetop grill pan.
Ingredients for Murgh Tangdi Kabab
For the Chicken
- 8 chicken drumsticks, skin-on (fresh, not frozen)
- 1 tablespoon oil (for basting)
- Fresh coriander leaves for garnish
- Lemon wedges and sliced onion rings for serving
For the Marinade
- 1/2 cup thick yogurt (hung curd preferred)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
How to Make Murgh Tangdi Kabab — Step by Step
Step 1: Score and Prepare the Drumsticks
Using a sharp knife, make 3 to 4 deep cuts on each drumstick, cutting all the way to the bone. This is the most important step — deep scoring allows the marinade to penetrate the meat rather than just coating the surface, which is what gives restaurant-style kababs their flavour all the way through.
Step 2: Marinate Overnight
In a large mixing bowl, combine thick yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, lemon juice, oil, and salt. Mix into a smooth, thick marinade. Coat every drumstick generously, pushing the marinade into all the cuts. Cover the bowl with cling wrap and refrigerate for a minimum of 3 hours — overnight gives the best results.
Why Use Thick Yogurt (Hung Curd)?
Regular yogurt contains excess water that can steam the chicken instead of letting it char. Hung curd or thick Greek yogurt clings to the meat better and creates that characteristic dry, slightly crispy outer layer that makes tangdi kabab so satisfying.
Step 3: Grill or Oven-Roast to Perfection
Preheat your grill or oven to 200°C (390°F). Thread drumsticks onto skewers or lay them on a wire rack over a baking tray. Brush with a little oil before cooking. Grill or roast for 20 to 25 minutes, turning once at the halfway mark and basting again with oil. The kababs are ready when the outside is lightly charred and the juices run completely clear when pierced.
Step 4: Rest and Serve
Remove from heat and rest for 3 to 4 minutes before serving — this lets the juices redistribute inside the meat. Squeeze fresh lemon juice over the top, scatter chopped coriander, and serve immediately with sliced onions, green mint chutney, and warm naan or rumali roti on the side.
- Always use skin-on drumsticks — the skin keeps the meat moist during high-heat cooking.
- Marinate overnight in the fridge for the deepest flavour penetration.
- Baste with oil at least twice during cooking to prevent drying out.
- Do not skip the resting step — cutting into kababs straight off the heat loses all the juices.
Murgh Tangdi Kabab makes an impressive starter for any dinner party and pairs beautifully with a rich main course. Try serving it alongside our Paneer Shahjahani recipe for a complete Mughlai feast, or explore more Indian recipes in our full recipe collection on OneTeamTV.