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Tuesday, November 22, 2016

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 a full control over the meat and also it retains its moisture and gives more succulent result. Cooking any kind of kabab in a pot over 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 short cut by combining both marinades, as the result of the final dish will change.

Serves: 4
Preparation time: 1 hour (first marinate)
30 minutes (second marinate)
Cooking time: 20 to 30 minutes

  • 500 gm Chicken Thighs (drumsticks)
  • 4 green chilies
  • 4 cloves of garlic
  • 2 inch piece of ginger
  • 1 tbsp kasoori methi (dry fenugreek)
  • 1 tsp shahi jeera (caraway seeds)
  • 2 tbsp yogurt
  • 2 tbsp cream
  • 1 tsp garam masala powder
  • 2 tsp amchur powder (dry mango powder)
  • 1/4 cup chopped coriander leaves
  • 2 tbsp cashewnut powder
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1 tsp crushed black pepper
  • Salt
  • 3 tbsp cooking oil
  1. Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
  2. In a grinding jar add ginger, garlic, green chilies, 1 tbsp kasoori methi and 1 tsp shahi jeera and make smooth paste.
  3. 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.
  4. Heat cooking oil and butter in a sauce pan. 
  5. Fry chicken pieces on high heat for 1 minutes on both sides. Place the lid and cook the chicken till it is almost done. Keep stiring and add few drops of water if needed. Taste and check the salt and other seasoning.
  6. Finally add 2 tbsp of cashewnut powder and for another 5 minutes.
  7. Serve hot with Mint Chutney
Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashewnut powder along with the second marinate.

You might also like to try my other Kabab Recipes:

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