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Chicken Tangdi Kebab

This week, we bring you the recipe for Chicken Tangdi Kebab by Smita’s nani. Each bite is creamy, fiery, and deeply satisfying—perfect for when you’re craving that restaurant-style indulgence at home.

Chicken Tangdi Kebab

Serve it hot with mint chutney, lemon-sprinkled onions, and maybe a cold drink on the side. It's your weekend party starter—or weekday pick-me-up.

Ingredients for Chicken Tangdi Kebab

For the Marinade

  • Chicken drumsticks: 1 kg (make deep insertions)

  • P Mark Kachhi Ghani Mustard Oil: ½ cup

  • Ginger paste: 1 tbsp

  • Garlic paste: 1 tbsp

  • Garam masala: 1 tsp

  • Kasuri methi: 2 tsp

  • Chaat masala: 1 tsp

  • Kaju (cashew) paste: ½ cup

  • Kashmiri chilli powder: 2 tbsp

  • Turmeric powder: 1 tsp

  • Coriander powder: ½ cup

  • Lime juice: From 1 lime

  • Fresh cream (malai): ½ cup

  • Salt: To taste

For Grilling

  • P Mark Kacchi Ghani Mustard Oil + Butter: ¼ cup (mixed)

For Garnish

  • Onions (sliced): 2 medium

  • Lemon juice: From ½ lemon

  • Chaat masala: To taste

Mint Chutney

  • Onion (roughly chopped): 1 small

  • Fresh mint: ½ cup

  • Fresh coriander: 1 cup

  • Yoghurt: ½ cup

  • Red chillies: 2

  • Green chillies: 2

  • Garlic cloves: 2 large

  • Cumin seeds: 1 tsp

  • P Mark Kacchi Ghani Mustard Oil: 3 tbsp

  • Salt: To taste

  • Lime juice: From 1 lime

Optional

  • Coal for dhungar (smoke infusion)

Method for Chicken Tangdi Kebab

  1. In a bowl, combine all the marinade ingredients. Whisk well till the mustard oil emulsifies into a smooth paste.

  2. Rub this marinade generously over the chicken drumsticks. Let them rest overnight or at least for 2–3 hours in the fridge.

  3. Heat a tawa or grill pan. Add a mix of mustard oil and butter, and grill the tangdi kebabs till golden, basting with the oil-butter mix as you go.

  4. For garnish, mix sliced onions with lemon juice and chaat masala. Keep aside.

  5. For chutney: Use a mortar and pestle to coarsely crush mint, coriander, onions, garlic, chillies, cumin, and mustard oil. Finish by mixing in yoghurt and lime juice.

  6. For a smoky flavour, place a piece of hot coal in a small bowl inside your chicken tray, drizzle some mustard oil on it, cover with a lid, and let it infuse for 2 minutes.

  7. Your Chicken Tagdi Kebab is ready! Serve hot with chutney, onion garnish, and lots of napkins!

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or just mustard-curious, our blog is your home for flavorful ideas and kitchen inspiration.

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