• Wash the Chicken drumsticks thoroughly and make 2-3 incisions(slits) on each drumstick

  Note: Incisions help the marinade to seep into the chicken and also helps in evenly cooking the chicken on the inside
  
• In a bowl, Add all the above mentioned ingredients under the "marinade" section to the drumsticks and hand mix it well till each drumstick is coated with the marinade
  
• Cover the bowl with a lid and place it in the refrigerator for at least 6-8 hours or overnight
  
• After6-8 hours, remove the bowl from the refrigerator and ensure to bring it down to room temperature

  In a Pan(preferably Non stick) add 2 tbspn oil and place it on medium high heat
  
• Once the oil turns hot, add in the marinated chicken drumsticks on to the pan

  Note:-If the oil is not hot enough, the chicken will get stuck to the pan

  Also, if your not using a Non stick pan, ensure that the oil is Hot enough or else the chicken will get stuck to the pan.
  
• After 6-7 minutes, turn the chicken drumsticks to the other side

  After 6-7 minutes, reduce the heat and place a lid on the pan and let it further cook until the chicken is cooked on the inside too

  Note:-The chicken will have a Crusty top on both sides, at this stage

  Allow each side of the Chicken to further cook on medium low flame for another 8-10minutes with the pan covered and then take off the lid and fry until all the juices(if any) get fully evaporated and turn off the heat and cover the chicken with the lid

  Secret Tip: We ensure the pan is covered because we require the Chicken to be HOT when we’re smoking it. Only if the Chicken is Hot, will it catch the smoke evenly.
  

For the smoking process(this is important to get the restaurant like kebab grill smoky flavour or else it will taste like any other normal chicken fry)

• Place a steel bowl in the middle of the Pan

  Note: please use only steel or metal. If you use plastic or melamine or any other, there are chances of the bowl cracking with the extreme heat from the coal/coconut shell

  Incase yo do not have steel bowls, make a bowl shape out of aluminum foil sheet
  
• Take a piece of coconut shell or coal and heat it directly on the gas stove

  Safety Tip: Please ensure that you’re using tongs or a pincer holding the piece of coal or coconut shell

  When the Coconut shell/Coal becomes fully black, it means it is completely hot. Turn off the flame and blow the fire off the coconut shell/coal

  Place the Hot piece of coconut shell/coal into the steel bowl, add a tspn of oil or ghee on the coconut shell/coal and immediately put the lid on to the main pan(NOT the steel bowl) and let the chicken get smoked for about 15-20 minutes
  
• Your Smoked Malai Tangdis are readyyyyy!!! Enjoy these with butter garlic naan or tandoori roti or just enjoy it plain as a starter. The best part is that these are kid friendly and if you have kids at the party, ensure you triple up the quantity because they'vre sure to vanish! Hahaha😊
  

Some much needed gyaan 😊

• 1)     Always ensure the Marinated chicken is at room temperature before frying/grilling. If it is cold, the Oil will lose it’s desired heat in the pan

  2)     If you’re heat is low when you add the chicken into the pan, the chicken will start sweating i.e. it will start releasing it's juices and after this it will be very difficult to obtain a crust on the fried chicken, it will taste more like cooked/boiled chicken

  3)     If you put a lid on the Pan immediately after adding the chicken into the pan, again, the chicken will start releasing it’s juices

  4)     To obtain a crust on the fried chicken, it is very important for the oil to be Hot

  5)     Putting the Lid after the chicken gets a crust on both sides and then reducing the heat is very important so that the chicken cooks on the inside evenly and doesn’t remain raw or else if the heat is left high, the outside of the chicken will get burnt and inside will remain raw

  6)     Also, putting a lid will also help the Chicken retain it’s moisture and not dry out

  7)     You can grill or barbeque the chicken if you have the option to do so but don’t forget to grease the hibachi/grill pan/barbeque rack with oil or else the Chicken will get stuck. In this case you can skip the coal/coconut shell smoking process

  8)     You can use boneless botis(cubes) as well but please ensure that you use boneless leg and thigh only because breast pieces tend to dry out while frying/grilling. However, if you like breast pieces, please go ahead and use it :)
  

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