Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.


Methi Murg – Tangdi Kebab Recipe


1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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Till then, Love Being a Mommy!


Chicken Malai Tikka

Hey everyone, I am posting nearly after a fortnight. Young Chef’s Academy, Nabeel’s nursery admission, a family wedding and school vacations in general kept me occupied and away from blogging 😦 But, BAM’s kitchen was never shut, almost on a regular basis Nabeel’s favorites were dished out, some new foods were also prepared to cheer up the bored taste buds..hehehe. So here’s one of the latest recipes I made using Nabeel’s pep me up ingredient…yes you guessed it right, Chicken 🙂

Malai Tikka _ Chicken

I usually have a stock of boneless chicken lying in the freezer especially for Nabeel. Earlier it was used for the ever popular Chicken Nuggets but of late I am done making them and Nabeel is done eating them. Besides, the boneless chicken I also have copious amounts of malai aka fresh milk cream accumulated in the freezer, at any given time. Hence, I decided to combine the 2 and create Chicken Malai Tikka – a comparatively less spiced recipe from the fiery tikka family. Nabeel is fascinated with the idea of pricking food with a toothpick and eating the tikkas worked that way too.

The recipe is fairly simple, just needs good amount of marinating time. Unlike, authentic tikka making method I grilled them over gas flame on a Cerastone grill plate that my mom owns, I am totally in love with it.
This is also a good prepare ahead recipe, just marinate and freeze till you are ready to cook it one fine lazy day  Can be frozen for months, but I would not go beyond 20 to 25 days.

cream chicken barbeque

Chicken Malai Tikka Recipe
(Indian Barbequed Cream Chicken)

500gms Boneless Chicken (I always prefer the breast)
½ cup fresh milk cream or malai, whisked
¼ cup fresh curd or yogurt, beaten
1 teaspoon freshly powdered cardamom
1 tablespoon lemon juice
1 tablespoon fresh ginger – garlic paste
Salt & Pepper powder as per taste


Step1 – Wash & dry chicken. Cut it into bite sized pieces, roughly 1×1 inch.
Step 2 – Rub lemon juice, ginger-garlic paste, salt and pepper over the chicken. Let
it sit for 30 minutes.
Step 3 – After 30minutes, add malai, curd and cardamom powder to the chicken. Let
the chicken marinade for at least 2 hours, before cooking.
Step 4 – To cook the tikkas, skewer them on wooden or metal skewers and cook in a pre-heated oven @ 220C or 400F for 20 minutes, while basting with oil or butter every 5 minutes.
Step 5 – You can also pan cook them over gas flame in a non-stick pan or on a non-stick grill plate (the one I used). It’s important to brush the chicken occasionally with butter or oil to ensure even cooking and avoid dryness in tikkas.
Step 6 – Serve the tikkas hot along with a tangy sliced onion, tomato, cucumber, coriander and green chilli salad. A hot coriander – mint chutney also is a popular accompaniment with tikkas.

indian chicken barbeque
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Till then, Love Being a mommy!