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Chicken Tengdi Kebab

Moumita Malla
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Chicken Tengdi Kebab RECIPE

Everybody loves kebab. As a starter most of us order kebab in a restaurant. Here I am presenting restaurant style chickem tengdi kebab using homemade kebab masala

Recipe Tags

  • Non-veg
  • Medium
  • Punjabi
  • Roasting
  • Grilling
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. -8 large Chicken legs
  2. 3 teaspoon red chilli paste
  3. 4 tablespoons garlic paste
  4. 3 tablespoons ginger paste
  5. 2 teasooon chaat masala
  6. Tandoori masala-4 teaspoons (homemade)
  7. 1/2 teaspoon roasted ajwain masala
  8. 1 tablespoon oil (preferebly mustard oil)
  9. 1 cup curd (beaten)
  10. Salt, to taste
  11. Juice of 1 lemon
  12. For the kebab masala
  13. 2 sticks cinnamon
  14. 4 black peppercorns
  15. 6 green cardamom
  16. 4 black cardamom
  17. 2 teaspoon coriander seeds
  18. 1 teaspon cumin seeds
  19. 1 teaspoon shajeera
  20. 3 cloves
  21. 1 bay leaf
  22. 2 red chilies
  23. Nutmeg-1/2
  24. Mace-1 teaspoon
  25. In a pan dry roast all ingredients of tandoori masala and then grind to make a fine powder.


  1. Make small gashes in the chicken pieces for the marinade to coat it nicely.
  2. For the marination : Add lemon juice and little bit salt to the chicken pieces and rub it properly
  3. In a bowl add oil and red chilli paste, (it will give a nice natural colour to our tandoori),chaat masala, tandoori masala, ginger garlic paste, curd and salt.Mix it well .
  4. Add all the chicken pieces into the masala bowl,rub the marinade on the chicken pieces, Marinate the chicken pieces for 4-5hours.Keep in the refrigerator.
  5. Oven Method : Preheat oven at 240 degree c for 10 minutes,then put the chicken pieces on grill rack,and cook it for 10 minutes ,brush with oil at regular intervals. After 10 minutes turn the chicken pieces.
  6. Gastop Method : Heat oil in a pan,add chicken pieces(add according to your pan size) Fry on low flame until light brown,turn the pieces and fry another side until light brown and cooked properly
  7. Serve with lemon wedges and onion rings and pudina dhaniya chutney.

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