Kala Masalyachi Tangdi Recipe

Clean and pat dry the 8 chicken drumsticks. Make 3–4 diagonal slashes on each drumstick with a sharp knife to allow marinade penetration.

Lightly prick the meat with a fork so flavors penetrate more deeply.

Dry roast whole spices

In a small skillet over medium heat, dry-roast the dried red chilies, black peppercorns, coriander seeds, cumin seeds, cloves, green cardamom pods, and cinnamon stick for 2–3 minutes until fragrant and slightly darker. Shake the pan constantly to avoid burning. Remove from heat and cool for 5 minutes.

Grind spices

Transfer the cooled roasted spices to a spice grinder or mortar and pestle. Grind to a fairly fine powder. Add the freshly grated nutmeg, a pinch of mace, and grind briefly to incorporate.

Mix powdered spices with kasuri methi, black salt, amchur, and tamarind paste to form the kala masala. If the paste is thick, add 1 teaspoon water to help bind.

In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 2 tbs mustard oil, 2 tbs lemon juice, 2 tsp salt and the prepared kala masala. Whisk until smooth and evenly combined. If marinade is very thick, add up to 2 tbs water to reach a thick but spreadable consistency.

Add the drumsticks into the marinade, rubbing the mixture into the slashes and under the skin where possible. Ensure each drumstick is well coated.

Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor penetration.

If using a tandoor: Preheat the tandoor to medium-high heat (hot enough to sizzle). Place drumsticks on skewers or on the grill rack and cook, turning occasionally, for 18–25 minutes until cooked through and charred at edges. Baste with melted butter or ghee every 6–8 minutes to keep moist and develop color.

If using a hot charcoal grill: Prepare hot coals and place drumsticks over indirect to direct heat, maintaining medium-high temperature. Cook 18–25 minutes, turning and basting with butter/ghee until internal temperature reaches 74°C (165°F) and exterior is nicely charred.

If using an oven: Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a rack on top. Arrange drumsticks on the rack. Roast for 25–30 minutes, turning halfway and basting with butter/ghee at the halfway mark, until internal temperature is 74°C (165°F) and edges are browned. For extra char, broil for 2–3 minutes at the end, watching closely to avoid burning.

Optional smoky finish: Heat a small piece of charcoal until red hot. Place the hot charcoal in a small metal bowl or foil cup and set it in the container with the cooked drumsticks (off to one side). Drizzle 1/2 teaspoon mustard oil over the coal to produce smoke, cover the container immediately with a lid or foil for 5–7 minutes to trap smoke, then remove bowl of coal. This imparts tandoori-like smokiness.

Transfer the cooked drumsticks to a serving platter. Sprinkle chopped cilantro and squeeze fresh lemon over the top. Serve hot with lemon wedges and sliced onions or chutney of choice.

Leftover drumsticks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) for 10–12 minutes to restore crispness.