My experiments with kebabs always have to be innovative, unique, and, of course, absolutely delicious. My boys love trying different styles of kebabs and are always excited to see what new version I come up with next. I think that’s what keeps me inspired—to keep experimenting, mixing flavors, and creating something different each time.
After making so many different styles of chicken kebabs, it does get challenging to come up with something new using the same set of spices. It’s amazing how the same ingredients can create entirely different flavors—just by changing the order in which you add them or the stage at which they cook. That’s the real beauty of cooking: learning how timing and technique can transform familiar spices into something completely fresh.
These kebabs hardly need any marinating time, which makes them perfect for those moments when you want to serve something that’s both easy and impressive. Whether you decide on the menu at the last minute or find yourself hosting uninvited guests who show up expecting a feast, these kebabs will save the day. They’re quick to prepare, full of flavor, and always a hit at the table.
These kebabs can easily be made without an oven, and the ingredients are simple—nothing fancy or hard to find. I’ve used chicken legs for this version and called them Tangdi Kebabs, but you can just as easily use other cuts or even boneless chicken.
If you’re using boneless meat, go for thigh or leg pieces rather than breast. Chicken breast tends to be thicker and can turn chewy with this recipe, especially since the marination time is short and the spice blend is simple. Thigh meat, on the other hand, stays tender and absorbs the flavors beautifully, giving you juicier and more flavorful kebabs.
This recipe is perfect for beginners and bachelors—simple to make yet impressive enough to wow a crowd. Even if you’re new to cooking, you’ll find it easy to follow and full of flavor. Give it a try and let me know how it turns out. Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 8 No. Chicken drumstick
- 1/2 tsp Turmeric Powder
- 1 tsp Red chili powder
- Salt
- 1 tsp Tandoori Powder
- 1/4 tsp mace powder Javantri powder
- 1/4 tsp Nutmeg powder Jaifal powder
- 1 tsp Ground cumin powder
- 1/2 tsp Coriander powder
- 2 tbsp Ginger garlic paste
- 1/2 cup Yogurt
- 2-3 tbsp Lemon juice
- 1/4 cup olive oil Or any other oil of your choice
- 2 tbsp garlic chopped
- 4 No. Green chilies chopped
- 2 tbsp Dry red chili flakes
- 1 tbsp Ghee You can also use butter
- 2 tbsp Kasoori methi
Ingredients
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- These kebabs are pretty fast to make and come out amazing.
- These kebabs are spicy, juicy and need very few ingredients and almost no marination time.
- Make slits in the Chicken legs.
- Add Ginger Garlic paste, tandoori powder, Red Chili powder, Salt and Lemon juice to the chicken legs.
- Keep it refrigerated for 30 minutes. You can keep it longer if you want.
- Take Yogurt. Add in Salt, Red chili powder, Coriander Powder, Tandoori powder, Turmeric powder, Cumin powder, Mace powder and Nutmeg powder.
- Mix everything well and keep aside.
- Add Oil to a pan followed by garlic, Dry red chili flakes and green chilies.
- Add the marinated Chicken pieces to the pan. Cook on low flame for around 5 minutes.
- Add the Yogurt mix to the Chicken.
- Keep cooking on low flame for around 10-12 minutes.
- Take a piece of charcoal and keep it in between the chicken in a bowl on the Tava. Add the ghee to the burning piece of charcoal.
- Cover the pan so the chicken pieces absorb the smoke. Keep the pan covered for 5 minutes.
- Add the Kasoori methi to the chicken and cook till all the masala is dry.
- Serve with your choice of sauce on the side and Onions.
