Creamy Malai Tangdi
Summary
- This recipe features succulent chicken drumsticks marinated in a flavorful blend of spices and yogurt, then pan-cooked and lightly roasted for a smoky touch. Finally, they are generously coated in a rich, creamy cheese sauce and warmed in foil, creating a tender and aromatic dish.
All Ingredients - For Creamy Sauce
- Grated cheese 1 cup
- Red chilli flakes 1-2 tsp
- Elaichi powder 0.5 tsp
- Mixed herbs 1 tsp
- Fresh cream 0.5 cup
- Salt to taste
All Ingredients - For Chicken Marinade
- Chicken drumsticks 4 pieces
- Ginger garlic green chilli paste 2-3 tbsp
- Salt to taste
- Black pepper 1 tsp
- Mixed herbs 1 tsp
- Whole zeera (cumin seeds) 1 tsp
- Garam masala powder 1 tsp
- Kasoori Methi 1 tbsp
- Dahi (yogurt) 0.5 cup
Tools You'll Need
- Pan
- Grill
- Bowl
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 2 · Overnight1 hr
…drumstick is well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator for best results.
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Creamy Sauce
In a bowl, combine grated cheese, red chilli flakes, elaichi powder, mixed herbs, fresh cream, and salt. Mix well until a smooth, creamy sauce is formed. Taste and adjust salt as needed, keeping in mind the cheese is already salty.
Step 2: Marinate the Chicken Drumsticks
Make a few cuts on each chicken drumstick to allow the marinade to penetrate deeply. In a separate bowl, add the chicken drumsticks, ginger garlic green chilli paste, salt, black pepper, mixed herbs, whole zeera, garam masala powder, kasoori methi, and dahi. Mix thoroughly, ensuring each drumstick is well coated. for at least , or preferably overnight in the refrigerator for best results.
Step 3: Pan-Cook the Chicken
Heat a pan and add the chicken drumsticks. Add a small amount of water (from the marination bowl) to the pan, just enough to help cook the chicken. Cover the pan and cook until all the water evaporates and the chicken becomes dry and cooked through, approximately . Do not overcook at this stage.
Step 4: Roast the Chicken on Gas
Place a grill rack over a gas burner. Carefully place the cooked chicken drumsticks on the grill. Roast each drumstick over the flame, turning frequently, until light char marks appear on all sides. This step adds a smoky, tandoori flavor. Be careful not to burn the chicken.
Step 5: Assemble and Wrap in Foil
Take a large piece of aluminum foil. Place one roasted chicken drumstick in the center. Generously spoon the prepared creamy cheese sauce over the drumstick. Garnish with fresh coriander leaves (or red chilli flakes if preferred for extra spice). Carefully wrap the foil around the drumstick to create a sealed parcel.
Step 6: Heat Before Serving
Just before serving, place the foil-wrapped chicken parcel back on the grill rack over the gas burner. Heat for , continuously rotating the parcel to ensure even heating and to prevent burning the foil or chicken. This step warms the sauce and infuses the flavors.
Step 7: Serve Creamy Malai Tangdi
Carefully unwrap the foil parcel and serve the hot, creamy malai tangdi. Enjoy this simple yet delicious dish!
Pro Tips
• Add salt carefully to the creamy sauce as cheese already contains salt.
• Marinate the chicken drumsticks for at least 1 hour, or overnight for best flavor absorption.
• Do not over-roast the chicken on the gas; just aim for light char marks.
• When heating the foil-wrapped chicken, rotate it frequently to prevent burning the foil or chicken.
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