Tangdi Malai Kebab

One of the most revered snacks/ starters at every dinner across homes in India. Also commonly cooked and served at street stalls across Mumbai.

‘Tangdi’ meaning chicken drumstick; which has been marinated in yoghurt, green chilli and ground spices. The key to this recipe is adding grated cheese to the marinade which essentially helps it cling to the chicken as it cooks in the oven rather than slide off. The two-stage marination process helps the chicken tenderise while adding loads of flavour. Grilled or baked until charred around the edges and cooked through. This recipe is great for a bbq too, served with spicy mint chutney and flatbread for a summers day.

Method

In a bowl mix together the lime juice, salt, chilli powder and garam masala powder. Add the chicken drumsticks to this and mix well. Set aside
In a separate mixing bowl add the grated cheese, corn flour, greek yoghurt, double cream along with the egg. Mix well. Now add the ginger and garlic paste, salt and coriander.
Add the chicken pieces one at a time to this yoghurt marinade making sure to coat them and also pushing it through all the cuts. Refrigerate and let the chicken soak the flavours either for 2-3 hours or preferably overnight.
Preheat the oven for 180c. Mix the melted butter with the black pepper. Take the chicken out of the marinade and place over a wire rack and place the rack over a baking tray
Cook in the oven for 30-35 minutes making sure to baste with the pepper butter mix a couple of times through the cooking process. Serve with a sprinkle of lemon juice along with mint chutney and some sliced onions.