MALAI TANDGI KEBAB
Malai Tangdi Kebab is a luxurious and indulgent dish that elevates the humble chicken drumsticks to a gourmet level.
"Tangdi" is a term used in south asian cuisine to refer to chicken drumsticks. In Urdu / Hindi, "tang" means leg, and "tangdi" specifically refers to the drumstick portion of the chicken leg.
The marinade, enriched with creamy yogurt, double cream, and a blend of aromatic spices, infuses the meat with a rich and complex flavor profile. The smoky notes from the live charcoal smoking add depth and authenticity to the dish, creating a tantalizing sensory experience.
Grilling the marinated drumsticks to perfection results in tender, juicy meat with a charred and slightly crispy exterior, offering a textural contrast that delights the palate. The basting sauce of melted butter, fragrant coriander, and zesty lemon zest adds a final touch of freshness and richness, enhancing the overall taste of the dish.
- 2 kgs Chicken Drumsticks
- 4 tablespoons Lemon Juice
- 2 tablespoons Salt
- 2 tbsp Ginger Garlic & Chilli Paste
- 250 g Full Fat Yogurt
- 100 ml Double Cream
- 1 tbsp White Pepper Powder
- 1/2 tbsp Garam Masala Powder
- 1 tsp Green Cardamom Powder
- 1/2 tsp Turmeric
- 2 Eggs
- 1 tbsp Dried Fenugreek leaves (optional)
- Live charcoal for smoking
- 4 tbsp melted butter
- 1/4 cup of chopped coriander
- 1 tsp lemon zest
- Rinse the chicken drumsticks and pat them dry.
- Using a sharp knife, make deep gashes in the drumsticks to allow the marinade to penetrate.
- Rub the drumsticks with lemon juice and salt, ensuring they are well coated.
- Leave the drumsticks to marinate for 30 minutes, then drain them and let them drip until dry.
- In a mixing bowl, combine ginger garlic & chilli paste, full-fat yogurt, double cream, white pepper powder, garam masala powder, green cardamom powder, turmeric, eggs, and dried fenugreek leaves (if using).
- Mix the ingredients well to form a smooth marinade.
- Coat the drained drumsticks with the marinade, making sure they are evenly covered.
- Cover the bowl with plastic wrap and refrigerate the marinated drumsticks for at least an hour to allow the flavors to meld or overnight for best taste.
- Prepare live charcoal for smoking by heating it until it is red-hot. (see notes for how to do it indoors).
- Place the red-hot charcoal in a heatproof container and set it inside the bowl of marinated drumsticks.
- Drizzle a little oil or ghee over the charcoal to create smoke.
- Cover the bowl with a lid immediately to trap the smoke inside.
- Let the drumsticks smoke for about 5 minutes to infuse them with a smoky flavor.
- Preheat the grill to 180°C (350°F).
Place the smoked drumsticks on the grill or a wire rack and cook for about 50 minutes, turning them halfway to ensure even cooking.
The drumsticks should be cooked through and if you want charred, grilled exterior broil for 8-10 minutes.
- In a small bowl, mix melted butter, chopped coriander, and lemon zest to create a flavorful basting sauce.
- Once the drumsticks are cooked, remove them from the grill.
- Brush the basting sauce generously over the grilled drumsticks to add extra flavor and moisture.
- Serve the Malai Tangdi Kebab hot, garnished with additional coriander leaves and lemon wedges.
- Enjoy with raita, mint chutney, naan or salad.
Servings 8
- Amount Per Serving
- Calories 429.57kcal
- Calories from Fat 29.92kcal
- % Daily Value *
- Total Fat 29.92g47%
- Saturated Fat 12.18g61%
- Trans Fat 0.26g
- Cholesterol 5.15mg2%
- Sodium 2019.22mg85%
- Potassium 443.49mg13%
- Total Carbohydrate 5.15g2%
- Dietary Fiber 0.73g3%
- Sugars 2.66g
- Protein 32.54g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Allow enough time for the chicken drumsticks to marinate and absorb the flavors of the spices, yogurt, and cream. Marinating for at least an hour, or even overnight in the refrigerator, will enhance the taste and tenderness of the meat.
- Be cautious when using live charcoal for smoking. Ensure proper ventilation and handle the hot charcoal with care to avoid any accidents. Use quick charcoal for indoors, and use match, lighter, or a specialized charcoal starter to ignite the charcoal. Apply a flame directly to the charcoal.
- The smoking process should be done quickly to infuse the drumsticks with a subtle smoky flavor without overpowering them.
- Preheat the grill to the specified temperature (180°C) and monitor the cooking process to prevent the drumsticks from burning or drying out. Adjust the heat as needed and turn the drumsticks regularly for even cooking.
- The basting sauce adds a final layer of flavor and moisture to the grilled drumsticks. Brush the basting sauce generously over the chicken towards the end of the cooking process to enhance the taste and appearance of the dish.