Chicken Tangdi Masala

tangdi masala

There are days when we scratch our heads thinking of what to cook now.  I was bored of having the similar chicken recipes. I was craving for something Indian but with a new taste. I had few chicken drumsticks in my refrigerator. I took them and poked all around using a fork. I, then, marinated the chicken legs with a curd mixture. There is very little oil used in this recipe. The combination of whole spices grounded into a fine paste gives a very nice aroma. This recipe for sure will help you get the restaurant style chicken at home. You can serve it with a combination of rice or any flatbread. I personally, loved it a simple ghee phulka.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Serving: 8 drumsticks, approx 1kg


8 chicken drumsticks
2 large onions
2 bay leaves
5-6 medium size tomatoes pureed
2 green cardamom
1 tsp fennel seeds
1 cinnamon stick
1 black cardamom
10 cashews(soaked in water)
1 tbsp turmeric powder
4 green chilies
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp Kasoori methi powder
1 tsbp mustard oil
1 cup curd

For marination:

1/2 cup curd
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tbsp ginger garlic paste
1 tsbp mustard oil
Lemon juice 2 tsbp
Salt to taste



Take the chicken legs and poke it all around using a fork. Prepare a mixture for marination. In a bowl, mix curd, salt, turmeric powder, red chilly powder, mustard oil, lemon juice, roasted cumin powder and ginger garlic paste. Slowly massage the chicken legs with this mixture for 5 minutes. Keep it in the refrigerator for atleast half an hour.

Meanwhile, in a large wok or kadhai, heat oil. Add bay leaves, green chilies, cumin seeds, fennel seeds, green cardamom, black cardamom and cinnamon sticks to crackle. Add chopped onions and roast them. Once the onions have become translucent, turn off the heat and the mixture cool. Once they are cooled, add the soaked cashews and grind them to a fine paste.
Again, turn on the heat and add 1 tsbp mustard oil. Once the oil is hot, place the marinated chicken legs in the kadhai. Cover and cook the legs, turning all sides in between. after 10 minutes, the chicken legs would get cooked. Now, add the grinded mixture and cook. Once the mixture starts to leave oily traces, add the tomato puree, turmeric powder, cumin powder and coriander powder. Add kasoori methi powder and cook again. Add salt as per taste.
The aroma of the roasted masalas and tomatoes will make you drool. I made a thick gravy as I wanted to enjoy it with my phulkas. You can add water to make a thin gravy and relish with rice. It tastes excellent when hot. The chicken legs are juicy, soft and full of flavors.


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