Drain the moisture well from the chicken drumsticks & make gashes or slits.
Rub them well with lemon juice & pepper & or chilli.
Cover and rest for 15 to 30 mins.
Please ensure you use only strained yogurt, greek yogurt or hung curd only.
In a separate bowl, mix together yogurt, cream, ginger garlic, flour, garam masala, coriander leaves, salt and cardamom powder.
optional - If using cashews, then blend them well to smooth in a small blender along with yogurt.
Mix everything well and taste the marinade. If needed add more salt.
Transfer this mixture to the chicken and marinate at least for 4 hours to over night.
Preheat the oven to 460 F or 240 C for at least 20 mins.
Meanwhile prepare a baking tray and line with a foil.
Place a wire rack over the tray. Place the chicken tangdi over the rack.
Grill for 13 to 15 mins depending on the size of the chicken.
Once done, towards the end broil for 3 to 4 mins until slightly charred.
Remove from the oven and brush butter or oil.
Serve tangdi kabab as an appetizer with mint chutney or green chutney.
Transfer the entire marinated chicken in a pan or kadai and begin to cook on a medium heat.
Chicken will ooze out a lot of moisture, just cook until all the marinade dries up and the chicken is fully done.
Place a small bowl in the chicken pan or tray.
Burn a woodcoal piece until hot and red.
Place the coal in the steel cup and drizzle 1 tsp ghee. Quickly smoke begin to release.
Cover the pan and smoke the chicken for 5 to 7 mins depending on how strong you want the smoky flavor to be.