Murgh Tangdi Malai Recipe - Chicken drumsticks marinated in a rich mixture and grilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken drumsticks (चिकन टंगड़ी (ड्रमस्टिक्स) ),

Cuisine : Hyderabadi

Course : Starter

Murgh Tangdi Malai

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Tangdi Malai checkout Tangdi Kabab Microwave , Tangdi Kabab with Salad . You can also find more Starter recipes like Palak Aur Moong Kay Dahi Wade, Kheema Kachori, Soya Falafel, Khuzi Panyaram . Or try out these recipes from Hyderabadi Cuisine like Choti Kabab, Achari Gobhi, Special Shaami Kabab, Damakta Murgh.

Murgh Tangdi Malai Recipe - how to make Murgh Tangdi Malai


Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken drumsticks skinless8

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Lemon juice 1 tablespoon

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Butter for basting

  • For marinade

  • Fresh cream 1/2 cup

  • Yogurt 3/4 cup

  • Cream cheese 80 grams

  • Green chillies finely chopped4

  • Fresh coriander leaves chopped2 tablespoons

  • Mace powder 1/4 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Salt to taste

  • Egg 1


Step 1

Wash and dry chicken drumsticks. Apply ginger paste, garlic paste, lemon juice, white pepper powder and salt and keep aside for fifteen minutes. Apply a little butter or oil for basting and cook for another two minutes in hot tandoor

Step 2

For marinade, hang yogurt in muslin cloth for fifteen minutes to take out excess water (whey). Mash cream cheese to make it into a smooth paste. Mix in yogurt. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix well.

Step 3

Add egg and mix well. Add chicken and fresh cream and mix delicately. Let the chicken marinade for about two to three hours in the refrigerator. Put chicken onto the skewers and cook in a moderate hot tandoor or a preheated oven at 200°C until it is just cooked and slightly coloured.

Step 4

or preheated oven. Serve hot with sliced onions and lemon wedges on a bed of crunchy lettuce leaves.

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