Tangdi kabab

A marinade of garlic, ginger, garam masala, turmeric and chilli gives chicken drumsticks a dose of sub-continental spice in Alfred Prasad's tangdi kabab recipe. Making incisions in the drumsticks will help to permeate the marinade deep into the flesh and allow the chicken to cook quickly and evenly.

First published in 2015





To begin the dish, place a sheet of muslin over a sieve and pour in the yoghurt. Tie the corners together and leave to hang over a bowl for 30 minutes
Meanwhile, remove the skins from the drumsticks and use a sharp knife to make 2 incisions down to the bone on each side of the meat. Squeeze over the juice of half a lemon, mix to coat and set aside
Peel the garlic and ginger and grind them into a paste. Roast the gram flour over a low heat in a non-stick, dry pan for 2-3 minutes, then allow to cool and mix with the hung yoghurt, ginger and garlic paste, ground spices, green chillies and salt to season
Add the vegetable oil to the marinade, whisk well and add the chicken drumsticks, mixing well to ensure they are well coated. Place in the fridge for a minimum of 3 hours, ideally overnight
  • 1/2 tbsp of vegetable oil
Preheat the oven to 180°C/gas mark 4
Place the drumsticks onto a wire rack with a drip tray below and place in the oven for 20 minutes, turning a couple of times during cooking to ensure they are evenly cooked all over. Once cooked, remove from the oven and allow to rest for 5 minutes
To finish, place the drumsticks on a wire rack under a hot grill and turn a couple of times until evenly coloured and cooked through. Squeeze over the remaining lemon juice and chaat masala and serve immediately
  • 1/2 lemon, juice only
  • 1 tsp chaat masala

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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