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Chicken Kalmi Kebab
Chicken Kalmi Kebab is one of those classic Mughlai kebabs to die for. The marinade for this specific kebab uses a variety of nuts, cream and curd. It was thus considered a kebab for the richer sect of the society during Mughal periods. The kebab is believed to have its roots from Baluchistan.
In my version I have used almonds and have changed a few spices to my likings. This is a fantastic recipe to serve to your guests considering how easy the process is. I also added a green raita recipe at the end which I prepared to serve along with the kebab. The green raita added the required herby kick to this otherwise very nutty and creamy kebab and helps in restoring some acidity on your plate.
I love them a little charred and hence I have also broiled them at the end, that is an optional step and you can skip it if you like your kebabs just baked.
Do try it and let me know your experience of this kebab in the comments below.
Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.
Cuisine – Indian , Mughlai
Course – Main Course
Keywords- Indian, kebab, chicken, kalmi lebab, Spice, Tasty, Cooking, Recipe
Prep – 15 mins
Cooking – 35 mins (includes bake time)
Ingredients:
Oil
6 Chicken leg quarter pieces
1 Teaspoon of caraway seeds/shah jeera
Marinade -
10 Cloves
1 Cinnamon stick
10 Cardamom pods
8 Cashew nuts
15 Almonds
1 Tablespoon black pepper corn
1 Teaspoon of coriander powder
1 Cup cream
2 Tablespoons of curd or yoghurt
2 Tablespoons of ginger garlic paste
Juice from ½ lime
Salt to taste
1 Teaspoon of cumin powder
Green raita -
Salt to taste.
3 Tablespoons of curd
Some fresh cilantro leaves with stems.
Some fresh mint
A green chili
Pinch of chat masala (you can find this in all Indian stores)
RECIPE :
Marinade
1. Take a blending jar and all the ingredients listed above under Marinade into it.
2. Blend them into a thick coarse paste
3. Make incisions in the chicken leg quarters and put them in a big bowl
4. Pour the marinade in the bowl, add a little more cream and shah jeera seeds in the bowl.
5. Apply the marinade in the chicken pieces. Use your hands if needed to ensure the marinade is coated and applied consistently over the chicken pieces.
6. Cover the bowl, refrigerate and marinate the chicken for 8-20 hours.
Kebab
1. Take a grill pan, spray some oil in it.
2. Place the chicken leg quarters in the pan and pour the remaining marinade on top of the chicken pieces. Keep grilling on medium flame.
3. Turn the pieces after 5 minutes and grill the other side for 5 more minutes.
4. Now set the temperature to 400 degrees, let the oven preheat.
5. When the oven is ready, place the chicken and bake for 20 minutes.
6. Broil at the end for 3-5 mins to get a little charred layer on the surface.
7. Take it out, serve it hot with green raita and onions.
Green raita –
1. Add the ingredients listed under green raita in a blending jar and blend them into a lovely green color raita/sauce.
Do check out the recipe in YouTube for better understanding. Don’t forget to follow me on Instagram and subscribe to the channel debscraftycuisine in YouTube for more exciting recipes. Click the icons at the bottom to launch the social media handles.