Mrs Balbir Singh's | Tangdi Kebabs

Mrs Balbir Singh's | Tandoori Tangdi Kebabs

Tandoori Chicken Drumsticks

Ahhh, tangdi (or tangri) kebabs... simply delectable, delicious and divine! Try these fabulously succulent tandoori-spiced chicken drumsticks. Make in the oven, and finish under the grill to juicy charred perfection. Also suitable for airfryers.

Tangdi kebabs make a great appetiser, side dish or main course that will elevate any mealtime. Simple to make, and extremely cost-effective. All in all a truly flavour-packed treat, that you'll come back to time after time.

Category: Recipes for Mrs Balbir Singh's Spice Blends


  • 8 Medium Chicken Drumsticks (600g)

Ingredients for the marinade 

  • 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub*
  • 3-5 tbsp Greek-Style Yoghurt
  • 1 tbsp Garlic Paste (or finely chopped/grated fresh garlic) 
  • 1 tbsp Ginger Paste (or finely chopped/grated fresh ginger)
  • 1 tbsp Fresh Lemon or Lime Juice
  • Pinch of Natural Tomato Colouring (or Tomato Puree, or beetroot powder) - optional 
  • 1 tsp Ghee (or preferred oil) 
  • tsp Salt, or to taste

*spice blend measurement above is level measuring spoons

Ingredients for garnishes. Your preferred combination of the following:-

  • Thinly sliced fresh red onion rings - or pickled red onion rings.
  • Fresh Coriander (Cilantro) Leaves, chopped
  • Fresh Red or Green Chillies (chopped, and deseeded if you prefer it milder)
  • Mint & Coriander Chutney or Mint & Yoghurt Chutney (or a simple cucumber raita, or tzatziki)
  • Lemon or Lime Wedges, or a sprinkle of lemon or lime juice


Step 1:  prepare the drumsticks

Remove skin from the chicken drumsticks. Pat chicken dry with a paper towel. With a sharp knife, make a slit on either side of each drumstick.


Step 2:  make the marinade

Mix the above-mentioned marinade ingredients all together until fully blended. Then, place the drumsticks into this bowl and mix gently until they are fully coated with the marinade. Leave bowl covered with cling film in the fridge for preferably 1-2 hours. The longer the better and if desired this can be done the day before or in the morning and left in the fridge until it's time to cook in the evening.


Step 3: cook the drumsticks

Oven/Grill Method: Preferably remove the bowl from the fridge about 10-20 mins before cooking. Place the drumsticks on parchment paper or non-stick foil and bake in a preheated oven at 200 C for 20-22 mins, turning once halfway through. Finish under a high grill for a minute or two, or until slightly charred. 


Airfryer Method: Preheat the airfryer to 200 C for 6 minutes. When the timer goes off, open the basket and place enough chicken pieces to form a single layer - try not to overcrowd the basket. Close airfryer and let it cook for 6 minutes. Open and turn the drumsticks. If you wish you can place a small piece of live coal to which a few drops of ghee or butter have been added. When it gets all smoky, close the basket and continue to cook for another 6 minutes.

Alternatively, you can, of course, cook this over an indoor or outdoor bbq grill. 

Step 4: serving suggestion

Any combination of the above-mentioned garnishes. We frequently enjoy these tangdi kebabs with fresh mint and coriander chutney, or mint and yoghurt chutney and a salad of onion rings, chopped mint leaves, and chopped deseeded green or red chillies, a dash of white pepper, salt and lime juice. 




Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)