Tangdi Kabab Superchef Nandakumar


Chicken Legs Cleaned 4 nos.
Hung curd ½ Cup
Mustard oil 1Tbsp
Black Salt 1tsp
White Pepper ½ tsp
Coriander powder 1tsp
Kashmiri chilly Powder 1tsp
Black cardamom Powder 1no.
Melted Butter 1tbsp
GG paste 1tbs
Coriander Leaves fine chopped 1tsp
Chat Masala Powder ½ tsp
Cumin Powder ½ tsp
Garam  Masala Powder ½ tsp
Lime Wedges 4 nos.


  • Clean Wash, the drum sticks and drain well. Pat dry with kitchen towel and keep in a bowl. And spread to remove all moisture. Make gashes on the chicken and keep separate.
  • Add GG paste, Hung Curd, garam masala, and mustard oil. Mix well. Add chicken legs.  And all condiments.
  • Then add thick cream Kasoori Methi powder and all remaining ingredients. Mix well and cover with cling. Check seasonings. Add one wedge Lemon Juice. Refrigerate for a minimum of  Two hrs.
  • Heat an iron griddle, smear little oil and Place the Marinated chicken basting on Both sides with little oil.
  • Once the chicken is cooked arrange in a plate with salads and a wedge of lemon. And with mint chutney and Tandoori salad.


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