Tandoori Tangdi Kebab – Chicken Legs Roasted in Tandoori Spices


Hello and A Merry Christmas to all my Dear Wonderful Readers!

Christmas is everywhere! It’s such a wonderful time to go into the city and look at the lights and the pretty christmas decorations. I do not meant the hideous blue and yellow lights in front of malls. I mean the soft twinkling of stars hanging by the windows, the blinking lights on christmas trees in our neighbourhood, the smell of cookies and plum cake wafting in the evening breeze, children running around with guitars for last minute carol practise.. that sort of thing. It’s  just amazing how the smallest children know how to sing “jingle bells” and how really thin men dress up like Santa Claus, dance and make merry with old and young just the same.

When i was a child, my folks would ask the gardener to cut down a little branch of the pine tree that grew in our garden. It would be set into an old pot and placed in the corner of our large living room. There, I would spend hours dressing and decorating it with everything I could find. From left over birthday decorations, to making chinese lanterns with paper cut out from note books, to raiding the medicine cabin for cotton ( to look like snow on the tree).. Christmas was fun even though I have never been to church. As I grew up, it became the prefect excuse to dress up well and go  visit  friends. There would wine, cake and chicken roast and appam and stew! Everything lovely about December begins and ends with food. Apart from the chicken roast we would also have a tandoor outside, where the “Uncles” would drink and roast chicken in the tandoor. This chicken reminds me of how Christmas smelt like wine, cake and tandoori chicken 🙂

Ingredients :-

  1. Chicken – 7 legs + thigh pieces
  2. Lime Juice – juice of 2 limes
  3. Ginger + Garlic Paste – 2 tbsp
  4. Kashmiri Chilli Powder – 2 tbsp ( adjust according to taste)
  5. Turmeric – 1 tsp
  6. Coriander Powder – 1 + 1/2 tsp
  7. Cumin Powder – 1 tsp
  8. Garam Masala Powder – 1 tsp
  9. Salt – according to taste
  10. Kasuri Methi – 2 tbsp
  11. Curd / Yogurt (non flavoured) – 300 gms


Instructions :-

  1. Wash and clean chicken pieces. Then make slashes on both sides of the pieces. This is ensure that the marinade gets deep into the meat
  2. In a large bowl combine all ingredients apart from the chicken. Mix well to form a nice thick paste
  3. Dunk the pieces of chicken one by one into the marinade and rub the paste into the meat
  4. Place the coated chicken pieces on a baking tray and arrange in such a way as to not over lap each other
  5. Once you are done with all the pieces, if you will find a little extra marinade, drizzle the rest over the top of the chicken. Cling wrap the top of the tray
  6. Now place the baking tray into your fridge and let the chicken marinate for 3 hrs
  7. Once you are ready to make your chicken, pre heat your oven to 180 C- (Switch the setting to Roast mode)
  8. Remove the cling wrap from the tray and pop the tray into the pre heated oven and set the timer for 30 mins
  9. After 30 mins, take out the tray from the oven, flip the chicken pieces around and roast again from another 30 mins
  10. By this time you will see the juices running out of the meat, at this point, increase the temperature to 220 C and roast till you see the meat nice and caramelised. Mine took around 10 mins ( Dont wait for it to burn)
  11. Pull the tray out of the oven and serve hot right way with nice hot garlic kulcha or naan or flavoured rice and fresh chopped onions, lime and coriander leaves 🙂



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