Tangdi Malai Kebab is one of those classic Indian starters that effortlessly wins everyone’s heart—whether it’s a weekend dinner at home, a festive gathering, or a barbecue setup in your backyard. Known for its juicy chicken drumsticks coated in a velvety, creamy marinade, this dish combines simple everyday ingredients in a way that creates irresistible depth of flavor. The richness of yoghurt, the heat of green chilli, the aroma of warm spices, and the subtle smokiness from grilling come together to make this a show-stopping appetizer. The secret lies in its two-stage marination, which not only tenderizes the chicken but also helps the flavours seep deep inside. What makes this recipe stand out is the addition of grated cheese in the marinade, ensuring the creamy coating clings beautifully to the chicken as it cooks instead of sliding off. Whether you bake it, grill it, or prepare it on a BBQ, Tangdi Malai Kebab pairs perfectly with spicy mint chutney, flatbreads and lemon-dressed onions to complete the experience.
Ingredients
Chicken drumsticks, lime juice, salt, chilli powder, garam masala, grated cheese, corn flour, Greek yoghurt, double cream, egg, ginger-garlic paste, coriander, melted butter and black pepper.
Two-Stage Marination
Start by preparing the first marinade. In a bowl, combine lime juice, salt, chilli powder and garam masala. Add the chicken drumsticks and coat them thoroughly, ensuring the mixture reaches every cut. This initial marination helps soften the chicken and build the first layer of flavour. Set it aside while you prepare the second mixture. In a separate bowl, whisk together grated cheese, corn flour, Greek yoghurt and double cream along with the egg. Once smooth, mix in the ginger-garlic paste, salt and freshly chopped coriander. This creamy blend forms the rich outer coating that gives Tangdi Malai Kebab its signature texture.
Final Prep & Marinating
Add the chicken drumsticks one by one into the yoghurt-based marinade, coating them generously and making sure every crevice is filled. Refrigerate and let the chicken rest for at least 2–3 hours, though keeping it overnight will make the flavours even deeper and the meat more succulent.
Cooking the Kebab
Preheat your oven to 180°C. Mix melted butter with black pepper and keep it ready for basting. Arrange the marinated chicken on a wire rack placed over a baking tray so that excess marinade can drip off without steaming the meat. Cook for 30–35 minutes, basting the drumsticks with the pepper-butter mixture a couple of times during the process. This step helps lock in moisture while adding a beautiful glaze and a hint of spice. Bake until the kebabs are lightly charred around the edges and perfectly cooked through.
Serving Suggestions
Once done, finish with a squeeze of fresh lemon juice for brightness. Serve hot with mint chutney, sliced onions and warm flatbread. Whether you’re hosting a dinner or planning a summer BBQ, this creamy, flavour-packed Tangdi Malai Kebab promises to be the highlight of your table.