Tava Tangdi Chicken Kebab

My experiments for Kebabs always have to be innovative, different and always have to be super delicious in taste. My boys love different styles of Kebabs and always look forward to trying different varieties and I believe that’s what pushes me to try different styles.

After making so many different styles of Chicken Kebabs, it does get hard for you to come up with something different with the same set of masalas. I mean its the same spices, yet playing around with them, adding them at different times at different cooking stages makes a huge difference in the flavor of a dish.

These kebabs barely need any marinating time which makes it better for people who are trying to serve something easy and fancy and decide at the last minute or for all those times when we have uninvited relatives/guests who come unannounced, but expect a wonderful menu. For all those times, these kebabs come in very handy.

These kebabs can be made without an oven and the ingredients are also not too fancy. Though I have used Chicken Legs and names them Tangdi Kebab, but you can always use other Chicken pieces or even boneless Chicken and follow the recipe. In case you use this recipe for boneless chicken, try using Boneless thigh/Leg meat and not the Breast. The Chicken Breast meat might be too thick and chewy for this recipe and since the Chicken isn’t marinated for too long and the choice of spices isn’t too fancy either, it might be hard for the juices to get inside the Chicken Breast meat.

This recipe is great for Beginners and Bachelors and pretty easy to impress a crowd by new chefs. Try it today and leave me a feedback as well. Enjoy!!!

Print Recipe

Tava Tangdi Chicken Kebab

Spicy Chicken Drumsticks cooked on a Tava/ Pan

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 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

Cuisine Indian, Mughlai, Pakistani Prep Time 5 minutes Cook Time 30 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 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

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Instructions

1. These kebabs are pretty fast to make and come out amazing.

   
2. These kebabs are spicy, juicy and need very few ingredients and almost no marination time.

   
3. Make slits in the Chicken legs.

   
4. Add Ginger Garlic paste, tandoori powder, Red Chili powder, Salt and Lemon juice to the chicken legs.

   
5. Keep it refrigerated for 30 minutes. You can keep it longer if you want.

   
6. Take Yogurt. Add in Salt, Red chili powder, Coriander Powder, Tandoori powder, Turmeric powder, Cumin powder, Mace powder and Nutmeg powder.

   
7. Mix everything well and keep aside.

   
8. Add Oil to a pan followed by garlic, Dry red chili flakes and green chilies.

   
9. Add the marinated Chicken pieces to the pan. Cook on low flame for around 5 minutes.

   
10. Add the Yogurt mix to the Chicken.

    
11. Keep cooking on low flame for around 10-12 minutes.

    
12. 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.

    
13. Cover the pan so the chicken pieces absorb the smoke. Keep the pan covered for 5 minutes.

    
14. Add the Kasoori methi to the chicken and cook till all the masala is dry.

    
15. Serve with your choice of sauce on the side and Onions.