About Murgh Tangdi Kabab Recipe:

Murgh (Chicken) tangdi kabab recipe, In Hindi, the leg a part of a chicken is known as tangdi therefore; The name chicken tangdi means chicken drumstick piece.

Tangdi kabab is a famous chicken kabab recipe all through India and most other piece of Asia.

Chicken tangdi Kabab Recipe or Chicken drumstick kabab recipe can be set up from multiple points of view.

You can easily make them at home and cook in an Oven or at a BBQ. You can set it up with a tandoori masala moreover.

Kadir Nurman invented kabab:

The Turkish worker credited with designing the doner kebab has died in Berlin aged 80. Kadir Nurman set up a slowdown in West Berlin in 1972, selling barbecued meat and a plate of mixed greens inside a flatbread. He had seen the high speed of city life and figured occupied Berliners may kind of a feast they may convey with them.

Ingredients for Murgh Tangdi Kabab Recipe:

• 8 – Chicken drumsticks
• ½ cup – Hung yoghurt
• 12-15 – Garlic cloves peeled
• 2″ piece – Ginger peeled
• 4 – Green chillies
• 4 cup – Fresh coriander leaves
• ¼ tsp – Turmeric powder
• ¼ tsp – Mace powder
• 1tsp – Black pepper powder
• 1tsp – Cumin powder
• 3 tbsp – Lemon Juice
• 1½ tsp – Salt
• 2 tbsp – Oil
• 2 tbsp – Gram flour powder
• ¼ cup – Butter melted

How to Make Murgh Tangdi Kabab Recipe:

• Wash drumsticks well and prick them to permit the marinade to seep through.
• Add all the ingredients (except melted butter) and during a blender, grind to a smooth paste.
• Marinate, the drumstick with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.
• Preheat the crisp plate using the crisp mode for 3 – 4 minutes. To grill the drumstick, remove them from the marinade and place them on the crisp palate.
• Set the timer at 3 minutes, then turning the edges of the drumsticks, set the timer for another 3 minutes.
• Turn the edges, of the drumsticks once more to make sure even cooking and browning and set the timer for an additional 3 minutes.
• Baste the drumsticks with the melted butter and serve hot alongside mint and coriander chutney.

Note:

• Convection users preheat the cavity for I5-20 minutes at 200°C.
• Increase the time of cooking by 20% while using convection mode instead of crisp mode, a recipe will remain the same.
• Use Kashmir Red Chilli Powder for more redness avoid artificial colour.  

Murgh Tangdi Kabab Recipe | How to Make Chicken Tangri Kabab

Recipe by onetea1Course: Appetizers, SnacksCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

396

kcal

Marination

3

minutes

Total time

30

minutes

Murgh Tangdi Kebab is a chicken appetiser or a starter from Punjabi cooking. It comprises of the tangdi or leg of the chicken or drumstick. The legs of the chicken are marinated in a spiced combination and afterwards grilled flawlessly and the taste is extraordinary.

Ingredients

• 8 – Chicken drumsticks

• ½ cup – Hung yoghurt

• 12-15 – Garlic cloves peeled

• 2″ piece – Ginger peeled

• 4 – Green chillies

• 4 cup – Fresh coriander leaves

• ¼ tsp – Turmeric powder

• ¼ tsp – Mace powder

• 1tsp – Black pepper powder

• 1tsp – Cumin powder

• 3 tbsp – Lemon Juice

• 1½ tsp – Salt

• 2 tbsp – Oil

• 2 tbsp – Gram flour powder

• ¼ cup – Butter melted

Directions

• Wash drumsticks well and prick them to permit the marinade to seep through.
• Add all the ingredients (except melted butter) and during a blender, grind to a smooth paste.
• Marinate, the drumstick with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.
• Preheat the crisp plate using the crisp mode for 3 – 4 minutes. To grill the drumstick, remove them from the marinade and place them on the crisp palate.
• Set the timer at 3 minutes, then turning the edges of the drumsticks, set the timer for another 3 minutes.
• Turn the edges, of the drumsticks once more to make sure even cooking and browning and set the timer for an additional 3 minutes.
• Baste the drumsticks with the melted butter and serve hot alongside mint and coriander chutney.

Notes

• Convection users preheat the cavity for I5-20 minutes at 200°C.
• Increase the time of cooking by 20% while using convection mode instead of crisp mode, a recipe will remain the same.
• Use Kashmir Red Chilli Powder for more redness avoid artificial colour.  

Chef’s tip:

• Vegetarian can use soya champ instead of a chicken drumstick. You have to prick the soya champs before marinating.

Roasted Tangdi kabab are Indian style barbecued chicken drumsticks made with flavours, yoghurt and butter. Roasted spiced chicken drumsticks are barbecued to delicious flawlessness in the oven.

These make an extraordinary gathering snack or appetizer and can likewise be presented with an Indian meal.

Nutritional Facts:

Amount per serving: Calories: 396 kcl / Fat: 26 g / Cholesterol: 176 mg / Sodium: 230 mg / Potassium: 487 mg / Sugar: 2 g / Protein: 31 g / Calcium: 91 mg.

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A Famous Parsi Salli Murgh Recipe in the Oven

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