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!
This is a fusion dish. I had some dough left from the kachoris I made a couple of days before. Being a Marwari, I love the mix of Onions, potatoes and loads of chilies, but that’s not the case with my family who has more of a sweet tooth and as much as they would try and appreciate everything I make, but they make it clear that gulping one down their throat is enough to prove their love for me, and anything more would come under third-degree torture… LOLzzz
So, when I had the dough left, I knew I cannot make something that I crave. I could have made Maawe ki Kachori but I was making something for evening coffee and I needed it to be different and that’s when I thought of making a mix of cinnamon, brown sugar, honey, nutmeg, and mace. So, this was when I thought of making this little scrumptious, crunchy, and buttery kachoris.
Now the sugar I used is soft brown sugar but you can use any kind you want to. White sugar is fine as well, but just remember to either use granulated sugar or just grind the sugar a little. Adding cinnamon, nutmeg and mace was a wonderful addition to the flavor. Somehow, the combination reminded me of this “cheeni ka parantha” that’s a huge hit between kids in most Indian homes and cinnamon rolls put together.
Though I made these with leftover dough, I am sharing the recipe for the dough in this recipe. The dough can be used for any Kachoris that you’d like.
Though, I don’t think adding nuts to something like this is a good idea but, you can always try crushed nuts as an addition. Any variations or creation of taste buds added to a dish is what cooking is all about. Enjoy!!!
As a kid, I had at least two trips to Delhi every year. The lovely restaurants in Purani Dilli served awesome Biryanis like, Doodh Biryani and Sponge Biryani, and my favorite Dumpukht Biryani.
I love the way the the Biryani is slightly soft and have strong taste of spice as well, since it has Mace as one of the main spices. The screw pine water and saffron gives out a lovely fragrance and makes the Biryani look and smell even more delicious.
This Biryani requires you to marinate the chicken and you can do it overnight as well. The cooking time isn’t too much and its a great recipe for beginners.
Persian cuisine has been around for many years. The kebabs from the middle east have been very popular and the mix of spices and the flavors of them being cooked with veggies gives them a different kick, which makes them differ from regular kebabs. The fact that they use spices not usually use in Indian cuisine. The taste is distinct and very scrumptious.
