Afghani Chicken Tangri Kawabs
Indulge in the rich, smoky flavors of Afghani Chicken Tangri Kawabs, a tantalizing dish that transforms tender chicken drumsticks into a masterpiece of creamy, spiced perfection. Marinated in a luxuriously flavorful blend of thick yogurt, cream, ginger-garlic paste, and aromatic spices like cumin, coriander, and garam masala, this dish achieves a melt-in-your-mouth texture. Each drumstick is carefully coated and left to absorb the vibrant flavors overnight before being grilled or baked to golden, juicy perfection. A light basting of oil keeps the chicken tender, while a finishing touch of chaat masala adds a zesty kick. Garnish with fresh coriander and serve this crowd-pleaser with mint chutney for an unforgettable appetizer or main dish that highlights the best of Afghan-inspired cuisine. Perfect for dinner parties or festive occasions!
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks
- 1 cup Thick yogurt (hung curd)
- 1 tablespoon Cream
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon White pepper powder
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Salt
- 2 tablespoons Oil (for basting)
- 1 teaspoon Chaat masala
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Butter (for greasing)
Instructions
Clean and pat dry the chicken drumsticks. Using a sharp knife, make 2-3 deep slits on each drumstick for better marination.
In a large mixing bowl, combine thick yogurt, cream, ginger-garlic paste, lemon juice, cumin powder, coriander powder, garam masala, white pepper powder, chopped green chilies, and salt. Mix until thoroughly combined.
Add the chicken drumsticks to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
Preheat your grill or oven to 200°C (400°F). If you're using an oven, place the rack in the middle position.
Grease the grill grates or baking tray with butter to prevent sticking.
Place the marinated chicken drumsticks on the grill or baking tray. Cook for 15 minutes on one side, then flip and cook for another 15 minutes. Baste with oil occasionally to keep the chicken moist.
Check for doneness by piercing the chicken with a skewer. The juices should run clear, and the internal temperature should reach 75°C (165°F).
Sprinkle chaat masala over the cooked chicken drumsticks for an extra burst of flavor.
Garnish with fresh coriander leaves and serve hot with mint chutney or yogurt dip.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
