Tangri Kebab also known as Tandoori Chicken Drumsticks, is an incredibly popular dish in North India.
The word Tangri or Tangdi refers to the leg portion of the chicken, and when transformed into a kebab, it becomes “Tangri Kebab“.
This delectable dish can be enjoyed as a snack or as a main course, depending on your preference. The key to making these kebabs a true hit lies in marinating the drumsticks for an extended period of time, allowing them to soak up all the flavours.
Try them once, and you will get hooked onto them for sure.
Here is my Keto version of Tangri Kebabs.
You can barbecue them, shallow fry them or even cook them in a grill pan like I did. In ten to fifteen minutes, the drumsticks are ready to be served. Serve them with any salad and mint chutney and watch them vanish from the plates in a matter of few minutes. You can try this recipe with any cut of chicken, and vegetarians can use the same recipe for making paneer or cottage cheese. I had made these this Sunday and the smile on my kids faces said it all.
Keto Tangri Kebab Recipe
Ingredients
- 10 Drumsticks Chicken
- 100 gram Homemade Greek Yogurt
- 50 gram Amul Whipping Cream / HWC
- 2 tbsp Ginger and Garlic Paste Freshly grounded
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chilly powder optional
- 1/4 teaspoon Coriander Powder optional
- 1/4 teaspoon Cumin Powder
- 2 tbsp Olive Oil
- 2 teaspoon Lime juice
- 1/2 cup Chopped fresh Coriander
- Green Chillies chopped optional
- Dried Fenugreek powder or Kasoori Methi powder optional
- White salt According to taste
- Pink Salt According to taste
Instructions
- Wash the chicken and pat it dry. Put cuts on it, so that the marinade can seep into the chicken.
- Start mixing the ingredients for the marinade. In a broad dish put the yogurt, cream and ginger, garlic paste.
- Followed by the garam masala, fenugreek powder, red chilies powder, salt, pepper.
- Mix it all well with your hand, until a smooth marinade is formed.
- Now coat the chicken pieces in it properly and let them rest in the fridge for four to five hours.
- When you are ready to eat, heat a grill pan and place the chicken drum sticks on it.
- Cover with the lid for three to seven minutes.
- Open the lid and turn the chicken drumsticks. Cover and cook for another seven minutes.
- Soon the marinade will get a rich golden colour and it will dry up. That is your cue to switch off the heat and allow the meat to rest in the pan.
Kebab, also spelled kebob or kabob, dish of Middle Eastern or Central Asian origin that typically combines small pieces of meat such as lamb or beef with vegetables on a skewer and is then grilled.Kebab derives from a Persian term for the dish that passed into both Arabic (as kabāb) and Turkish (as kebap). Kebabs are thought to have originated among transhumant peoples in Central Asia, whose meat-heavy diet was transformed somewhat in an urban context where vegetables were more readily available — Britannica Encyclopedia.