Indian cuisine involves a lot of Grill and Tandoor cooking especially for Kebabs, though Kebabs are of Persian origin. Tangri Kebab is a Kebab made using the legs of chicken. Tangri(pronounced as Tangdi) simply means the leg or drumstick. I made these kebabs not in a tandoor or an oven but in the air-fryer. Air fryer helps cook/fry foods to the desired level with minimal oil. Alternately, the kebabs can be shallow fried in a pan.
1. Clean and wash the chicken legs and make 2-3 slits around each one of them
2. Drain the water from the yogurt by using a muslin cloth (a strainer with a fine mesh works fine too). Add the yogurt to the chicken
3. Add all the rest of the ingredients to the chicken and mix well. Let the chicken marinate for 1-2 hours(the more the better)
4. Arrange the chicken pieces on an aluminium foil next to each other
5. Pre-heat the air fryer for 10 minutes at 400F temperature. Place the chicken pieces in the air-fryer basket with the foil and air fry them for total 15 mins, turning them over after 7-8 minutes
6. You can alternately shallow fry the chicken in a non-stick pan by covering it with a lid for 7-8 minutes on medium flame and then frying for another 8-10 minutes without the lid, flipping over in between
7. Serve hot with mint chutney or chili-garlic sauce.