A recipe for Tengri Kabab from the cookbook, Asma's Indian Kitchen.
Course Main Course
Keyword chicken, chicken drumstick, India, Indian, kabab, Tengri Kabab
Prep Time 10minutes
Cook Time 25minutes
Resting Time 6hours
Total Time 6hours35minutes
4medium skinless drumsticksapproximately 1 lb 2 oz (500 g)
For the marinade:
2tablespoonslight soy sauce
1/4teaspooncayenne pepperreplace with paprika for a milder heat
Large pinch sugar
1tablespoonfresh ginger paste
Lemon wedgesto serve
In a small bowl, combine all the ingredients for the marinade. Place the chicken drumsticks in a non-reactive container with a lid and pour over the marinade, making sure that every surface of the chicken is covered. Cover the container and place in the refrigerator for a minimum of 6 hours, but preferably overnight.
Take the chicken out of the refrigerator 30 minutes before cooking to allow it to come to room temperature. These kababs can be cooked either in an oven or on a barbecue.
If cooking in an oven, preheat the oven to 400˚F (200˚C). Place the drumsticks in a roasting pan in a single layer to allow them to cook evenly and pour over any remaining marinade. Bake in the oven. After 20-25 minutes, pierce the thickest part of the drumstick with a sharp knife or skewer to check whether the juices run clear. If not, return to the oven. When cooked, the drumsticks should be speckled with brown patches but the meat shouldnt not be dry.
If cooking on a barbecue, wait until any flames have subsided and a low heat is evenly spread across the coals. If the heat is too high, the outsides of the drumsticks will cook quickly but the insides will still be raw. The cooking time will vary depending on the heat of the coals. Before serving, pierce the thickest part of the drumstick with a sharp knife or skewer to check whether the juices run clear. If not, continue to cook.
Serve the drumsticks warm, with lemon wedges to squeeze over.