Chicken tangdi kabab is a super tasty kebab recipe made with special tangdi masala that enhances the taste and is grilled on the stove. I am sure these restaurant-style tandoor tangdi kabab fulfil the chicken lovers.
Heat a pan to add 1/2 teaspoon of coriander seeds, 1/2 teaspoon of cumin seeds and 7 cardamoms.
Also add 10 cloves, 4 cinnamon sticks, 1/2 teaspoon of black pepper, 1/2 teaspoon fenugreek leaves and 10 red chillies.
Dry roast for a minute. Let it cool.
Transfer into a blender.
Blend to a smooth powder and set aside.
Take a bowl add 4 cleaned chicken drumsticks and make slits.
Add 1 tablespoon of lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of turmeric.
Add 1/2 teaspoon of red chilli powder and blended fresh tangdi masala.
Add 1/1/2 tablespoon of ginger and garlic paste, a teaspoon of ghee and 1 1/2 tablespoons of hung curd.
Mix until the masala is well coated to chicken pieces.
Take into a plate and make sure there is a distance between each chicken piece.
Cover and marinate for 4 hours or refrigerate overnight.
Heat a pan over medium flame and add 2 tablespoons of butter/ghee/oil.
Place the marinated chicken drumsticks.
Fry over a medium flame until it turns golden.
Flip on another side. Fry until it turns golden.
Flip and fry until the chicken is cooked completely.
For tandoor, just fry 1/4 of the chicken drumstick in the pan.
Hold the chicken drumstick, and place it on a grill stand.
Grill the chicken over a low fire.
Flip and fire until it gets brown spots.
Be careful and stay a step backwards until you complete the grilling process.
Chicken tangdi kabab is ready.
Garnish with lemon wedges and serve hot kabab.