Chicken Hariyali Tangdi Kabab (Chicken Tangri Kabab) are chicken drumsticks that are marinated in a spiced green herb and gram flour (besan) marinade and oven-grilled. A delicious restaurant-style chicken leg kabab recipe!
(This recipe was first published in April 2018 and has been updated)
Few things are as satisfying as the experience of digging into a well-made charcoal-grilled tangdi kabab - pure bliss! Traditionally, Chicken Tangdi Kabab or Tangri Kabab is made by marinating chicken legs in a spiced marinade and then grilling them in a charcoal grill or clay 'tandoor', but in this recipe, I have made them in the oven, just like my recipe for Chicken Tikka Drumsticks.
'Chicken Hariyali' translates to 'green chicken' and I have used a hariyali or green spice marinade to make these Chicken Hariyali Tangdi Kababs. 'Tangri' translates to 'chicken leg', and this recipe uses bone-in-chicken legs, unlike the other variants of boneless kababs.
The hariyali (green) marinade is made with a marinade that makes use of coriander and mint leaves. I have also used roasted chickpea flour in the chicken tangdi marinade. This gluten-free gram flour is fantastic to add a full-bodied, nutty taste to the tangri kabab.
If you have a chargoal grill, then fire it up and use it to grill the chicken hariyali tangdi kababs. If not, just use your oven to cook the tangdi kabab.
Chicken Legs: Use chicken drumsticks, skinned and bone-in. You cal also use the whole chicken leg (thigh and leg) or tangri pieces.
Ginger Garlic paste: Use either ginger garlic paste or minced ginger and garlic
Spice Powders: I have used coriander powder, garam masala powder, turmeric, Kashmiri chili powder, fennel powder
Additional Spice Powders: You can also add Chaat Masala or Amchur (dried mango powder) in addition
Ghee: I have made this recipe both with and without ghee or oil and it has worked well both times. You can add a little ghee in the marinade to give the chicken tangri a glossy shine, just like restaurant-style tangri kabab.
Step by Step Recipe
Start by roasting the gram flour on low heat in a nonstick pan. Heat it for 4-5 minutes, using a spatula to stir. Once you can smell the nutty aroma of the flour, turn off the heat.
In a mixing bowl, place the chicken legs (drumsticks). You can make slashes on the chicken tangdi to help the leg pieces soak up the marinade better. Add the spice powders, lemon juice, ghee (if using) and salt.
In a blender or food processor, blend up the mint leaves and coriander leaves along with the yogurt and ginger, and garlic (or ginger garlic paste). Then pour this spiced mixture over the chicken legs in the mixing bowl.
Add the roasted gram flour (besan). Give it all a good mix. Keep the marinated chicken legs aside for 1 hour (or overnight).
Preheat the oven to 190 C (370 F). Place the marinated chicken legs on a baking tray lined with foil.
In the grill setting, grill the chicken legs for 30 - 35 minutes, turning over once to cook evenly. You can also brush more ghee on the chicken tangri to get a nice lustre/shine on the chicken leg kabab.
Chicken Kariyali Tangdi Kabab is now ready to be served!
- Chicken tangdi kabab is best served with a squeeze of lime juice and a side of sliced red onions.
- You can also serve the tangri kabab with Green Chutney on the side.
- For a complete menu, serve chicken leg kababs with Chicken Dum Biryani and Raita, or pair it with Basmati Rice or Indian Naan Bread
Preheat the oven before grilling - Make sure that you preheat the oven or grill before cooking. This helps the chicken cook evenly, and helps it brown evenly on the outside.
Baste the chicken midway - Baste the chicken with a little ghee or butter midway to help it stay succulent and brown well on the outside. Simply brush the chicken leg kabab with melted butter or ghee and flip the pieces over and continue to grill.
Add Chaat Masala or Amchur to the marinade - This is optional, but you can also add chaat masala or Amchur (dried mango powder) to the spice mix in the marinade. This adds a slight tang and depth of flavor.
Use Boneless Chicken - You can also use boneless chicken pieces to make hariyali chicken kabab. Use the same marinade for boneless chicken, however, ensure that you cook it for lesser time - boneless chicken cooks quicker than bone-in chicken.
Make it Vegetarian - You can swap the chicken entirely and replace it with paneer (or Halloumi) for a vegetarian option.
Frequently Asked Questions
Tangdi means 'Leg' and in cake of Chicken Tangdi Kabab, it refers to the chicken leg - this can be either the whole chicken leg (thigh and drumstick) of just the drumstick.
Also known as Tangri Chicken or Tangri Chicken Kabab, the key difference between Tandoor Kabab and Tangdi kabab is that Tandoori kabab is Talways made with chicken legs aka 'tangdi'.
Tandoori Chicken can be either the entire chicken grilled after being marinated in Tondoori marinade, or could also be boneless pieces or any bone-in piece of chicken in a tandoori marinade - not necessarily the chicken leg.
Both Kebab and Tikka are very similar - the key difference being that Kebab is Turkish in origin and Tikka is Indian. The word Kebab translates to grilled meat and Tikka translates to small bits or pieces.
Kabab chicken is typicalls a grilled chicken dish made by threading boneless marinated chicken pieces with assorted veggies such as onions, tomatoes, bell peppers and then grilling them. Traditionally the kabab is cooked over a charcoal flame, but can also be grilled in the oven.
Chicken Hariyali Tangdi Kabab (Tangri Kabab)
- 8 chicken legs skinless, bone-in
For the marinade
- ⅓ cup Yogurt use full-fat thick yogurt
- 1 tbsp ginger-garlic paste or use minced ginger + garlic
- 2 tbsp Gramflour Besan
- ¾ tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- ¾ tsp coriander powder
- 1 tsp garam masala clove, cardamom, mace, cinnamon, fennel
- ½ tsp chaat masala (optional)
- ½ tsp Fennel Powder
- ½ cup Cilantro (coriander leaves)
- ½ cup Mint leaves
- Juice of 1/2 a lime
- 1 teaspoon salt add as per your taste
- 1 tsp Ghee + more for basting
- Start by lightly roasting the gram flour. Take care to roast it on a pan on low to medium heat and turn off the heat once you smell the nutty aroma of the chickpea flour. Do not overheat or burn the flour.
- In a blender jar, blend together the herbs with the yogurt and ginger and garlic paste.
- Make slashes in the chicken, to allow the marinade to penetrate deeper. Transfer to a mixing bowl.
- Add the spice powders, ghee, lemon juice, salt, blended herb mixture, roasted gram flour and mix well.
- Grill for 30 mins on 190 C turning it once midway.
- Brush some ghee on the chicken at the midway mark (15 minutes) and continue to grill.
- At the 30 minute mark, turn up the heat to 200 C and grill for 5 minutes more.
- Let the grilled chicken rest for around 5 minutes before serving. Before serving, add a sprinkly of lemon juice and chaat masala powder.