Kalmi Kabab

KALMI KABAB

Another non-vegetarian delicious recipe from Mughlai cuisine - Kalmi Kabab.

This recipe is prepared by marinating the chicken leg piece or chicken drumsticks in spices and yogurt. The spice gives it a depth of flavour while yogurt keeps them tender and juicy. 

Serve Kalmi kabab as a party starter along with onions and Dahi Pudina Chutney

Course : Appetizer/ sides / snacks 

Cuisine : Mughlai
Prep time: 1 hour
Cook time: 30 Minutes
Serves: 4

Author: Saranya Prabhu

INGREDIENTS:

• 4 chicken leg pieces
• 1 tablespoon cashew nuts
• 1/4th cup hung curd
• 1 tablespoon fresh cream
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• Oil for shallow fry
• salt to taste

How to Cook:

1. To start with thoroughly wash and clean chicken leg pieces.
2. In a mixer, grind the cashew nuts to a fine thick paste using water.
3. In a mixing bowl combine yogurt, cream, ginger garlic paste, lemon juice and mix well.
4. Now add all the spices mention above - turmeric powder, cumin powder, garam masala powder, red chilli powder, black pepper powder, salt and cashew nut paste. Mix everything well.
5. Add the chicken pieces, coat well and refrigerate for a minimum of 30 minutes or overnight.
6. Heat oil in a pan. Place the marinated chicken on it and shallow-fry on high heat till the underside side turns deep golden in colour. Flip and cook the other side till golden.
7. Cover and cook on medium heat for 10 to 15 minutes or till chicken is cooked.
8. Remove from pan and serve hot with onions and curd pudhina chutney.