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5 from 6 votes

Tangdi Kebab Recipe

Tangdi Kebab is a popular tasty appetizer made with chicken drumsticks , marinating with hung curds and spices overnight.
Course Appetizer, Starters
Cuisine Indian, Mughlai
Keyword Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 6 hours
Total Time 40 minutes
Servings 6 makes
Calories 214kcal
Author Muktha H S


  • 6 Chicken Drumsticks
  • 1.5 Tbsp Butter
  • 1 tablespoon Coriander leaves
  • ½ teaspoon Chaat masala powder

For 1st Marination

  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Chilly Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Jeera Powder
  • ½ teaspoon Garam Masala Powder
  • 1 teaspoon Salt
  • 1 teaspoon Mustard Oil
  • ½ tablespoon Lime juice

For 2nd Marination

  • ¼ Cup Hung Curd
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Red Chilly Powder
  • ½ teaspoon Jeera Powder /Cumin powder
  • ½ teaspoon Kitchen King Masala or garam masala or tandoori masala
  • ½ teaspoon Coriander Powder
  • 1 /2 teaspoon Salt
  • ½ tablespoon Lime juice


  • Wash and clean chicken, make deep incisions on the drumsticks.
  • Take chicken in a mixing bowl , add salt , red chilli powder , roasted cumin powder, garam masala , coriander powder, lime juice and mustard oil.
  • Mix well everything , rub all spices to chicken pieces and refrigerate for at least 1 hour.
  • For second marination , into a bowl add hung curd , salt, red chilli powder, cumin powder, kitchen king masala ( or tandoori masala) , coriander powder , ginger paste, garlic paste and mix well .
  • Add 1 hour marinated chicken into second marination and mix well thoroughly.
  • Cover and keep chicken in refrigerator for minimum 5 hours or overnight.
  • Take a wide bottom pressure cooker pan and drizzle 1 teaspoon of oil.
  • Arrange marinated chicken drumsticks in single layer without crowding.
  • Drizzle 1 teaspoon of oil on top and cover pressure cooker pan and pressure cook for 1 whistle.
  • When pressure releases on it’s own, remove lid. Keep on high flame and cook until water content dries up completely.
  • Take a frying pan , add butter and add cooked chicken drumsticks.
  • Toss and cook chicken on high heat until chicken gets a crisp charred coat.
  • Garnish with chopped coriander leaves and sprinkle chaat masala powder.
  • Serve hot with onion slice, lemon wedges and mint chutney.



Calories: 214kcal