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Chicken Hariyali Tangdi Kabab

Chicken Hariyali Tangdi Kabab

Chicken Hariyali Tangdi Kababs are succulent chicken legs marinated in a spiced green-herb and chickpea flour marinade and oven grilled to perfection
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Shinta



  • Start by lightly roasting the chickpea 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 or spice grinder, grind together the herbs with the lime juice.
  • Make slashes in the chicken, to allow the marinade to penetrate deeper.
  • Add all the ingredients and marinate in a zip lock bag for at least 1.5 hours. Best overnight.
  • Grill for 40 mins on 180 C turning it once midway.
  • Brush some ghee on the chicken at the midway mark (20 minutes) midway and continue to grill.
  • At the 35 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.


Serving suggestion: A sprinkling of lime and 'chaat masala' over the kababs will add a nice touch to finish off the recipe. You could cover the tips of the chicken legs with aluminium foil to prevent it from over-browning.