Tangdi malai kabab is a chicken drumstick recipe that is creamy, juicy and succulent. It is a famous restaurant style appetizer that has a rich creamy taste with earthy and aromatic flavors. This chicken kebab is very popular worldwide and is loved by all ages.
These melt in mouth tangdi malai kebab is dunked in a white margination of fresh cream, curd (yogurt), mild spices with the addition of lemon juice, ginger garlic paste, green chilli and cardamom powder lending the earthy flavor to this royal dish. The marinated drumsticks are then typically oven baked until they are cooked through and have a charred and slightly crispy exterior.
Tangdi malai kebab makes a great dish to serve for parties or can simply enjoy as a delicious meal with your family along with chutney, garlic bread or pita bread or a salad for a simple dinner.
Tangri malai kebab is often served with mint chutney or mayonnaise or a side salad and is a popular dish at many restaurants and homes.
Tangdi malai kebab or kabab is versatile, delicious and extremely easy to make at home. If you have been looking for such a tangdi kabab recipe, you have come to the right place. Here’s an easy recipe (oven method) with step by step guide on how to make tangdi malai kabab at home easily.
WHAT IS TANGDI MALAI KEBAB?
Tangdi or tangri literally translates to legs, malai means cream and kebab or kabab is a piece of grilled or roasted food. The term “tangdi” means “leg” or “drumstick” in Hindi, so this dish is specifically made with chicken drumsticks. Tangri malai kabab means chicken legs or drumsticks marinated in mild spices, cream or cheese and yogurt that are grilled or roasted either over charcoal fire, tandoori oven, regular pan or in an oven.
Chicken tangdi or chicken drumstick recipe can be prepared in many different ways with different marination. You can easily make them at home in oven or a BBQ, tandoor or even in a pan over gas top.
Traditionally tangdi malai kebab is cooked using a tandoor (clay oven). However, today I am making them in an oven which recreates kebabs that taste like the ones made in a tandoor or BBQ. This tender and juicy chicken that is flavored delicately with spices will soon be one of your favourite chicken leg recipe and will end up making them over again.
This same recipe of tangdi malai kebab is also made with boneless chicken cubes and is called as chicken malai kebab.
Tangdi malai kabab goes through 2 marination process just like tandoori chicken recipe. The two-stage marination process helps the chicken tenderise while adding lmore flavor to the meat. They are grilled or baked until charred around the edges and cooked through. This recipe is great for a bbq too.
Here is an easy recipe of tangri malai kebab which you can easily make at home and feel the taste of restaurant style kebab. The chicken drumsticks is marinated in spices, curd and fresh cream for couple of hours and baked to perfection. Succulent, soft and juicy kebabs are ready in 30 minutes . I have made this recipe in an oven (OTG) but you can do it in an convection oven too.
WHY YOU WILL LOVE THIS RECIPE?
Easy To Make – Starting from the preparation of the chicken drumsticks to the cooking process and method of the tangdi malai kabab is very easy. I have added step by step pictorial instructions along with the tips you will need to make the perfect tangdi malai kebab at home.
Creamy And Delicious – The combination of cream and hung curd in the marinade gives the tangdi malai kababs a creamy and rich taste that sets them apart from other chicken kababs. It is a delicious and flavorful dish that is sure to satisfy your taste buds. This version of tangdi kabab is rich, creamy and packed with flavor.
Versatile – This recipe can be modified as per your preference. You can use cheese and cashew paste to the marination. It can also be cooked in various ways, including on a grill, tandoor, oven, pan or in an air fryer. The versatility of the recipe allows you to prepare the kababs according to your preferences.
Perfect For Parties And Get-togethers – Tangdi malai kebab is a great dish to serve at parties, special get-togethers and occasions. The rich creamy texture, mildly spicy and delicious taste make it a hit with guests of all ages. The easy to make recipe makes it perfect to make for parties for a large crowd.
If you love kebab, then this restaurant style tangdi malai kebab is a must try kabab recipe in your kitchen. I hope you like the recipe and please do not forget to share your thoughts about this recipe. I would love to hear your thoughts.
INGREDIENTS NEEDED TO MAKE TANGDI MALAI KEBAB
This section explains what all ingredients is used in making the tangdi malai kebab, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
Chicken Tangdi (drumsticks) – Used medium sizes skinless chicken legs (drumsticks). You can also use chicken leg quarters (whole chicken Legs)
Herbs & Spices – I used green chilli, ginger garlic paste, lemon juice, pepper powder, ,cardamom powder and coriander powder.
Cream – Packaged fresh cream is used here. You can use homemade malai (cream) which you collect while boiling the milk. You can swap fresh cream with cheese or cashew paste.
Curd – Thick curd is used for marination. The curd in the marination helps tenderize the meat and keeps the kebab soft and juicy. You can also use greek yogurt here.
Butter – I used melted butter. You can use either salted or unsalted butter.
Salt as per taste
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE TANGRI MALAI KEBAB
This section shows how to make tangdi malai kebab with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this tangdi malai kebab recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!
Tangdi Malai Kebab Video Tutorial
Wash and pat dry the chicken drumsticks. Make 3-4 incisions on the legs with a sharp knife.
Add in the first marination ingredients – salt, ginger garlic paste and lemon juice. Apply it well all over the chicken drumsticks. Keep aside for about 10 minutes.
Now add in the second marination ingredients – black pepper, cardamom powder, coriander power, green chilly, hung curd (yogurt), fresh cream and melted butter.
Mix well and coat the chicken well with the marinade. Keep the chicken marinated for atleast 30 minutes. (You can marinate the chicken for longer period or overnight in the refrigerator).
Preheat oven to 200° C for 10 minutes. Grease a baking tray or pan with oil or butter.
Layer the marinated chicken over the greased tray in single layers not overlapping each other.
Bake in a preheated Oven at 200 degree C for 5 to 7 minutes. Flip over and bake for another 5 to 7 minutes.
Now bust some butter and bake for another 10 minutes.
Now apply the leftover marinade over the chicken. Transfer the tray to the top rack and bake for 2 to 3 minutes. Flip over and bake again for 2 ti 3 minutes.
Remove and serve hot with chutneys and salad of your choice.
I served hot with green chutney and sliced onions, green chilly lemon wedges etc.
TIPS FOR MAKING BEST TANGDI MALAI KEBAB
● Make some deep incision on the drumsticks and then marinate them. This will help the marinade enter inside the incision part nicely.
● Use medium size drumsticks or tangdi from a chicken. This type of tangdi get cooked quickly and properly.
● You can also use chicken leg quarters (whole chicken Leg).
● Keep it marinated atleast for 30 minutes. You can keep for longer duration or overnight for the best result.
● Use hung curd (thick curd) or yogurt.
● For giving smoky flavor, use the charcoal smoking metho. Heat a piece of charcoal, place it over the tray and add few drops of butter or oil and cover it for 30 seconds to 1 minute. Thia will enhance the flavor and taste of the dish more.
● You can swap the fresh cream with anyone of these – cheese or cashew paste or use both. paste
Tangdi Malai Kebab
- Mixing bowl
- 5 Medium Chicken drumsticks
- 1 Teaspoon Black pepper powder
- ½ Teaspoon cardamom powder
- 2 Teaspoon coriander powder
- 2 Small Green chilly Chopped
- ¼ Cup Curd / yogurt (4-5 tablespoon
- ½ Cup Fresh cream
- 1-2 Tablespoon Melted butter
For First Marination
- ½ Teaspoon salt
- 1 Teaspoon ginger garlic paste
- 1 teaspoon lemon juice
- Wash and pat dry the chicken drumsticks. Make 3-4 incisions on the legs with a sharp knife.5 Medium Chicken drumsticks
- Add in the first marination ingredients - salt, ginger garlic paste and lemon juice. Apply it well all over the chicken drumsticks. Keep aside for about 10 minutes.½ Teaspoon salt, 1 Teaspoon ginger garlic paste, 1 teaspoon lemon juice
- Now add in the second marination ingredients - black pepper, cardamom powder, coriander power, green chilly, hung curd (yogurt), fresh cream and melted butter.1 Teaspoon Black pepper powder, ½ Teaspoon cardamom powder, 2 Teaspoon coriander powder, 2 Small Green chilly, ¼ Cup Curd / yogurt, ½ Cup Fresh cream, 1-2 Tablespoon Melted butter
- Mix well and coat the chicken well with the marinade. Keep the chicken marinated for atleast 30 minutes. (You can marinate the chicken for longer period or overnight in the refrigerator).
- Preheat oven to 200° C for 10 minutes. Grease a baking tray or pan with oil or butter.
- Layer the marinated chicken over the greased tray in single layers not overlapping each other.
- Bake in a preheated Oven at 200 degree C for 5 to 7 minutes. Flip over and bake for another 5 to 7 minutes.
- Now bust some butter and bake for another 10 minutes.
- Now apply the leftover marinade over the chicken. Transfer the tray to the top rack and bake for 2 to 3 minutes. Flip over and bake again for 2 ti 3 minutes
- Remove and serve hot with chutneys and salad of your choice.. served hot with green chutney and sliced onions, green chilly lemon wedges etc.
- I served hot with green chutney and sliced onions, green chilly lemon wedges etc.
Make some deep incision on the drumsticks and then marinate them. This will help the marinade enter inside the incision part nicely.
Use medium size drumsticks or tangdi from a chicken. This type of tangdi get cooked quickly and properly.
You can also use chicken leg quarters (whole chicken Leg).
Keep it marinated atleast for 30 minutes. You can keep for longer duration or overnight for the best result.
Use hung curd (thick curd) or yogurt.
For giving smoky flavor, use the charcoal smoking metho. Heat a piece of charcoal, place it over the tray and add few drops of butter or oil and cover it for 30 seconds to 1 minute. Thia will enhance the flavor and taste of the dish more.
You can swap the fresh cream with anyone of these - cheese or cashew paste or use both. paste
ALTERNATE COOKING METHODS
Stove Top – You can use a nonstick pan or a heavy bottom pan to cook the chicken. Just drizzle some butter or oil and place the marinated chicken drumsticks. Do not overcrowd or over lap one another. Cover with lid and cook on low flame checking and turning the drumsticks every 4 to 5 minutes. It will take approximately 20 to 25 minutes for the drumsticks to get cooked thoroughly. You can give a smoky flavor by adding a heated charcoal and drizzle few drops of oil or butter over it. Cover it with lid for 30 seconds to 1 minute. Remove and serve.
Cook on a barbecue – You can cook this tangdi malai kebab on a barbecue, Preferably use the one with lid. If you use an open grill, cook at lower temperature, turning the kebabs often to make sure that the kebabs are cooked through and not burnt.
Tandoor – Take iron skewer and thread the marinated chicken leg pieces one by one keeping a some gaps in between them. Cook them over charcoal for about 8 to10 minutes. Bust some butter over them in between the cookingl. When the chicken legs becomes tender and dark yellowish , remove and serve hot.
Air Fryer – Air fry at 200° C (400 F) for 20 to 25 minutes. Open the air fryer and brush some butter or oil midway about 5 to 7 minutes. You can start checking the doneness from 15 minutes onward. Let the chicken rest for 5 minutes once it is completely cooked and then remove them.
Tangdi malai kebab is usually served as a appetizer/starter, bit you can serve this as a.side dish along with biryani, pulao or flat breads to make it a complete meal.
Garnish with thinly sliced onions and lemon wedges. You can also dip the onion in cold water for couple of minutes before serving, this will ease the pungent smell of the onion.
Squeeze lemon juice on the kebab before serving. You can also sprinkle chaat masala for the chatpata taste.
Yogurt mint chutney and mayonnaise goes very well with tangdi malai kebab. To make green chutney, just blend some mint leaves, coriander leaves, green chili, salt, ginger and garlic. Add this to whisked yogurt, season with salt, mix well and serve.
You can wrap the end of the drumsticks with aluminum foil which helps to keep the fingers clean while eating.
FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY
● Bhut Jolokia Grilled Chicken
● Easy Chilli Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Spicy Mango Chicken Wings
● Quail Fry
● Drums Of Heaven
● Peri Peri Chicken Strips
● Baked Whole Chicken Leg
● Roasted Chicken Leg Quarters
THE CHICKEN CURRY COLLECTION
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
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