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