Marinate 1 kg of chicken drumsticks with 1 tbsp of yogurt, 2 tsp of lemon juice, and 1 tsp salt in a bowl. Cover the bowl and keep it in the fridge for 2 hours.

Heat 1 tbsp of butter in a frying pan and cook 150 grams of chicken keema with 1 tsp of finely chopped garlic and 2 tsp of green chilies, ½ tsp black pepper powder, and ½ tsp of salt for 5 to 6 minutes over a medium flame. Transfer to a bowl when done and let it cool down.

Grate a cheese cube and mix nicely with it. Keep it aside.

Take out the marinated chicken pieces from the fridge and squeeze out the juice from them as much as possible. Throw the juice away.

Make space in the drumsticks with your finger. Pour in 1 to 2 tbsp of the chicken-cheese filling and make two cuts on the opposite of the filling.

Mix ¼ cup of hung curd, ¼ cup of roasted gram flour, 2 tbsp of ginger garlic paste, 1 tsp of cumin seeds powder, 1 tsp of red chili powder, 2 tsp of Kashmiri red chili powder, 1 tsp of garam masala powder, ½ tsp of chat masala powder, ½ tsp of turmeric powder, 1 tbsp of dry fenugreek leaves (crushed), ½ tsp of black pepper powder, 2 tsp of lemon juice, ¼ tsp of red food color, 2 tbsp of mustard oil and 1.5 tsp salt nicely in a large bowl.

Put this paste on the stuffed drumsticks and coat them nicely.

Remove the gasket and the whistle from the lid of the pressure cooker. Place a circular stand inside the pressure cooker.

Grease a tray with a little bit of cooking oil, place the marinated chicken drumsticks, cover the pressure cooker and cook over a high flame for about 5 minutes and then on a medium to low flame for about 35 to 40 minutes.

Remove one piece with a pair of tongs and hold it on direct flame for final cooking and the tandoori marks on the surface.

Your spicy and delicious homemade chicken tangdi kabab is ready. Grease it with ghee or molten butter and serve hot with green chutney and lemon wedges.