Tangri Kabab
Fall-off-the-bone bliss
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Which part of the chicken is used for Tangri Kabab?
'Tangri' translates to leg, so this dish is prepared exclusively using bone-in chicken drumsticks.
Is the marinade creamy or spicy?
The marinade strikes a lovely balance, utilizing a creamy base of yogurt and sometimes nut pastes, while still offering a well-seasoned spice profile.
Can I eat this without getting my hands messy?
Tangri Kababs are traditionally eaten by hand, holding the bone of the drumstick, which makes them a casual, hands-on starter.
Are there nuts in this dish?
Yes, the rich marinade often includes cashew or almond paste to give it a smooth texture, so those with nut allergies should take note.
How many drumsticks come in a standard portion?
Portion sizes can vary, but a standard serving typically includes 3 to 4 thick sized drumsticks.
About Tangri Kabab
Tangri kabab is the drumstick member of the tandoori family, and the name comes from tangri, the word for leg. Where boneless tikka uses cubes, this dish keeps the chicken on the bone, which is part of its appeal: the bone protects the meat through a longer cook and the drumstick is made to be eaten by hand. It has roots in the rich, nut-thickened marinades of Mughlai cooking, where cashew and yogurt were used to coat and tenderise meat. At BHARAT the drumsticks are marinated overnight in yogurt, cashew paste, fresh coriander, ginger and garlic, and ground Punjabi spices. The cashew paste thickens the marinade so it clings to the skin, and there is no food colouring; the colour is natural. Please note the marinade contains cashew. Our chicken is halal-marked, bought daily from Makro, and the kitchen handles no pork. Cooking is done in a genuine charcoal-fired clay tandoor running at around 480 degrees rather than gas, and our chef from Uttarakhand turns the drumsticks so they roast evenly. Because the meat is on the bone, it stays moist through the heat while the surface chars and picks up smoke. The texture is more substantial than a boneless tikka, with thicker, juicier meat that comes off the bone in soft strands. It is finished with butter and a squeeze of lime. We serve the drumsticks with sliced onion, lemon and mint chutney, and they are designed to be picked up and eaten by the bone. They make a hearty shared starter, and a couple of them with naan and a dal can carry a lighter meal.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.