Kalmi Kabab

Whenever we hear about a kabab recipe we assume that it has to be done on a charcoal flame or in a pre-heated oven. Most commonly kababs are prepared that way, but slightly modifying the cooking method enhances the taste and the flavor.

In this recipe of Kalmi Kabab, I chose to cook the marinated chicken in a pot. This way we do have full control over the meat and also it retains its moisture and gives a more succulent result. Cooking any kind of kabab in a pot over a slow flame is my favorite method of cooking. But I do miss that charred color and texture and also that smokey flavor.

The recipe is very easy and simple without too many spices. Also, the most important step here is marinating the chicken twice. Do not look for a shortcut by combining both marinades, as the result of the final dish will change.

Kalmi Kabab

Shanaz Rafiq

A Mughlai style kabab where chicken legs are marinated in a special blend of spices and then grilled to perfection.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Kababs

Cuisine Indian

Servings 2

Ingredients

  

• 500 grams chicken legs drumsticks
• 4 green chilies
• 4 cloves of garlic
• 2 inch piece of ginger
• 1 tablespoon kasoori methi dry fenugreek
• 1 teaspoon shahi jeera caraway seeds
• 2 tablespoon yogurt
• 2 tablespoon cream
• 1 teaspoon garam masala powder
• 2 teaspoon amchur powder dry mango powder
• ¼ cup chopped coriander leaves
• 2 tablespoon cashew nut powder
• 2 tablespoon butter
• 1 tablespoon lemon juice
• 1 teaspoon crushed black pepper
• 3 tablespoon cooking oil
• ¾ teaspoon salt

Instructions

 

• Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
• In a grinding jar add ginger, garlic, green chilies, 1 tbsp kasoori methi and 1 tsp shahi jeera and make a smooth paste.
• To the marinated chicken pieces add the masala paste, 2 tbsp yogurt, 2 tbsp cream, 1 tsp garam masala powder, 2 tsp amchoor powder, and chopped coriander leaves. Mix well and again marinate for 30 minutes.
• Heat cooking oil and butter in a saucepan.
• Fry chicken pieces on high heat for 1 minute on both sides. Place the lid and cook the chicken till it is almost done. Keep stirring and add a few drops of water if needed. Taste and check the salt and other seasonings.
• Finally, add 2 tbsp of cashew nut powder and for another 5 minutes.
• Serve hot with Mint Chutney

Video

Notes

Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashew nut powder along with the second marinade.

Keyword Chicken, Kabab, Tikka

If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.

Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with the daily recipes, follow my Facebook Page.