Tangdi Kebab is a Chicken drumstick that is cooked in a tandoor or clay oven. The recipe can vary from Kalmi - a cream cheese marination, to a spicy, red Chilli Tandoori margination and finally the green or hara recipe made with Coriander green Chilli. In this recipe I make the milder Kalmi Kebab. The Chicken drumsticks are marinated twice, first with lime juice, salt pepper, ginger garlic paste and followed with a more elaborate marinade made with hung yogurt, cheese, spices, green chilli, dried fenugreek, ginger garlic and cream. This is then smoked on the BBQ. The literal translation for Tangdi is leg, referring to a Chicken leg.
|Uncooked basmati rice||1 Cup (16 tbs) (250 ml)|
|Water/Chicken broth||1 1/2 Cup (24 tbs) (375 ml, or beef broth)|
|Baking powder||1 Teaspoon|
|Bicarbonate of soda||1/4 Teaspoon (Baking Soda)|
|Baking soda||1/4 Teaspoon (1 ml)|
|Ground cinnamon||2 Teaspoon|
|Corn starch||1 Teaspoon (5 ml)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|For the topping:|
|Butter||30 Gram , melt|
|Caster sugar||1/4 Cup (4 tbs) (Or super Fine White Sugar)|
|Ground cinnamon||1 Teaspoon|
Please watch the video for directions!