Bharwa Tangdi Kebab ( Chicken) … The Tribal way

This  Kebab  is my favorite … As a Kid there was one restaurant or Dhabha type place who would cook it and  relished it … This is said to be origin in Pesharwar Pre- Independence time with little effect Mughlai cuisine as well as  more Pashtoon cuisine … There bird was not Chicken it was Teetar type of local partridges  ..

When it reached India , Present state of Punjab … It became more spicy and luxurious …This was basically a Pashtoon Tribal dish ..

Bharwan Murg Thangari“Bharwaan Tangri”  is a very delicious grilled chicken dish….If u try it once m sure ur goin to include it in your next party menu….Here chicken legs are stuffed with  a stuffing including chicken kheema(chicken mince) , cheese and cashewnuts which gives  them a superb taste. 


  • 4 chicken drumsticks(Choose legs which are big in size and broad in shape)

First Marinade :

  • 1 table spoon lemon juice
  • 1 tea spoon red chili powder
  • 1/2 tea spoon salt

Second Marinade :

  • 1 cup thick hung curd
  • 1/2 cup thick cream
  • 2 table spoon grated cheese
  • 1 tea spoon shahi jeera crushed
  • 1 table spoon cornflour
  • 1-2 tea spoon red chiili powder
  • pinch of turmeric
  • 1 tea spoon garam masala
  • 2 table spoon ginger-garlic paste
  • 1 table spoon tandoori masala
  • 2 table spoon chopped corainder
  • 3 tea spoon oil
  • salt
  • 100 grams chicken kheema
  • 1 finely chopped onion
  • 1/2 tea spoon cumin
  • 1 tea spoon ginger-garlic paste
  • 2 table spoon chopped cashewnuts
  • 1 green chilli chopped
  • 1/2 tea spoon cumin powder
  • 1/2 tea spoon chiili powder
  • 2 table spoons of grated cheese
  • 2 table spoons of chopped corainder.
  • salt
  • oil
Wash and pat dry the chicken legs.Pick each tangri and make a very deep cut lengthwise on backside of leg with a knife.Go deep but see the bottom is intact,so that the filling does not come from other side.Mix the ingredients of the 1st marinade and apply to chicken legs and marinate for 1 hour.
Now to make stuffing. Heat 1 table spoon oil in a pan and add cumins seeds, whn they splutter add fine onion and saute it till transparent. add ginger-garlic paste and green chilis and saute till onion turns golden. Add chicken mince andstir fry for 4-5 mins.Add all the ingredients listed under it except cheese. Remove from flame and add grated cheese and keep aside to cool.
With your fingers make maximum space in the tangri cuts to stuff. Divide the stuffing in 4 parts and 
make rough balls of the stuffing. fill each deep cut of each tangri with each stuffing ball.Try to fill maximum as posible.
Mix all the ingredients listed under 2nd marinade.Hold each tangri carefully and spread the marinade all over it. The legs should have a thick coat of the marinade on all sides. Marinade them for 2-3 hours.
Place the stuffed marinated legs on greased  grill.Grill for 20 mins at 180 deg.Baste with 2 table spoons of oil and again grill them for more 15 mins or till done.
Check with knife and remove from oven. Serve hot with yogurt mint dip.

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