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4.75 from 8 votes

Afghani Tangdi Kabab

Afghani Tangdi Kabab is a wonderful royal preparation of chicken whole legs marinated in rich ingredients, spices and nut paste.
Prep Time15 minutes
Cook Time20 minutes
Marination3 hours
Total Time35 minutes
Course: Appetizer
Cuisine: Indian, Moghlai
Servings: 4
Calories: 357kcal
Author: Farrukh Aziz


  • 4 Chicken legs (whole)
  • cup golden fried onions crushed finely
  • ½ cup hung curd
  • ¼ cup cream
  • 3 tbsp cashew nut paste
  • 1 egg yolk
  • 1 teaspoon black pepper powder
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • ½ teaspoon green chili minced
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala powder
  • ¾ teaspoon kasuri methi slightly roasted and finely crushed
  • Salt to taste
  • ¼ cup oil
  • Live piece of charcoal
  • 1 teaspoon ghee
  • Butter for basting


  • To begin with, first clean the chicken well and make slits on it.
  • Add all the ingredients in a bowl(except chicken, charcoal and ghee). Mix them well.
  • Now, add chicken legs in the marinade and coat it well.
  • Place a small piece of foil or a bowl in the center of the marinated chicken, place a burning charcoal on it and drop a teaspoon of ghee. Immediately, cover and keep it aside for 5 to 7 minutes.
  • Take out the charcoal and allow the chicken to get marinated for 2-3 hours in refrigerator.
  • Heat grill pan and brush it with little butter, grill the kababs basting it at intervals, if needed.
  • Once done, take it off the grill pan, sprinkle some chat masala/lemon juice and serve hot with pilaf, nan and some onion rings on the side.


Calories: 357kcal | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 210mg | Potassium: 833mg | Fiber: 8g | Sugar: 31g | Vitamin A: 2020IU | Vitamin C: 382.7mg | Calcium: 145mg | Iron: 2.7mg