If you’ve ever dreamed of a dish that feels like a warm hug, smells like heaven, and tastes like joy, let me introduce you to Malai Tangdi Kebab. This Indian classic isn’t just a recipe; it’s a love letter to your taste buds. It’s creamy, smoky, spicy (but not overwhelming), and so tender you’ll wonder if the chicken had a spa day before hitting your plate.

But hey, before we dive into the magical marinade, let me distract you with a quick idea: What if you took this recipe and transformed it into a chicken parm sandwich? Yes, you read that right. Imagine layers of this soft, juicy kebab paired with gooey mozzarella and marinara in a chicken parm sand situation. Who wouldn’t want that for dinner?

Now back to the Malai Tangdi Kebab. This recipe is perfect for grilling enthusiasts, oven lovers, and even your trusty stovetop pan. All you need is some chicken legs, cream, spices, and a little patience.

Ingredients You’ll Need:

• 6 chicken drumsticks from FreshToHome (the stars of the show!)
• ½ cup fresh cream (malai)
• 2 tablespoons Greek yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon green chili paste (adjust for heat)
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon cardamom powder
• 1 tablespoon lemon juice
• 2 tablespoons grated cheese (yes, cheese makes everything better)
• Salt to taste
• Butter or oil for basting

Step-by-Step Instructions To Make Malai Tangdi Kebab:

1. The Spa Treatment: Wash and pat dry the chicken drumsticks. With a knife, make 2-3 deep slashes on each drumstick. This helps the marinade seep into the meat, making every bite burst with flavor.
2. Mix That Magic: In a bowl, combine cream, yogurt, ginger-garlic paste, chili paste, garam masala, cumin, cardamom powder, lemon juice, cheese, and salt. Mix it until it looks like a dreamy creamy cloud of spices.
3. Marinate Like a Boss: Rub the marinade all over the chicken, ensuring it gets into every nook and cranny (yes, even the slashes). Cover and refrigerate for at least 2 hours, but overnight is the ultimate game-changer.
4. Cooking Time!
   • Grill: Preheat your grill, place the drumsticks on, and cook for about 20-25 minutes, flipping occasionally and basting with butter.
   • Oven: Preheat to 200°C (400°F), place the drumsticks on a tray, and bake for 30 minutes. For a smoky finish, broil for 2 minutes.
   • Stovetop: Heat a non-stick pan, add some butter, and cook the chicken on medium heat until golden and cooked through (about 25 minutes).

5. Serve and Shine: Serve your Malai Tangdi Kebab with mint chutney, pickled onions, and naan. But here’s where things get interesting. Slide one of those kebabs into a hoagie roll, slather on some marinara sauce, and BOOM—you’ve got yourself a chicken parmigiana sandwich.

 

Extra Ideas for Malai Tangdi Kebab Leftovers

Got leftovers? Lucky you! These kebabs are the gift that keeps on giving. Shred the meat, pile it into a sub roll, and sprinkle parmesan. Now you’ve made a parm sandwich or a decadent chicken parm grinder. Feeling fancy? Call it a chicken parm hero and eat it like a superhero (cape optional).

For party vibes, roll it into a hoagie with fresh mozzarella and marinara, and you’ve got a chicken parm hoagie. Or, for classic sandwich lovers, turn it into chicken parm subs. Basically, kebabs plus carbs equals happiness.

 

Why This Recipe Rocks

The beauty of Malai Tangdi Kebab is its versatility. It’s a star on its own but loves making cameos in comfort food classics like a chicken parmesan subs meal.

So, whether you’re hosting a BBQ, meal-prepping for the week, or just craving something fabulous, this recipe has got you covered. And hey, don’t forget to share your chicken parm sandwich or chicken parm hero creations with me. I promise I won’t be jealous… much.

Now go cook up some joy!