Classic chicken kalmi kabab recipe
How to make kalmi kabab recipe
Kalmi kabab is one of best kabab from Mughlai cuisine. It is a rich creamy kabab with mild flavours. These is a wonderful Kabab to serve at your cocktail party and kitty parties.
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The classic and authentic kalmi kabab recipe is very rare now a days. In authentic recipe the thigh part of chicken with the femur bone is used to make kalmi kebab. Not with the drumsticks (legs) part or any other part of a chicken.
Kalmi kabab masala
Kalmi kabab masala is rich and creamy. Cashew nuts and cheese are grind into a fine paste and mixed with hung curd ( thick yoghurt) , fresh cream and other spices. This masala is mild, creamy and rich. Due to the use of cashew nuts and cream, the kalmi kabab masala appears whitish in colour.
How to cut and shape kalmi kabab
Take one whole leg with drumstick and thigh part. First cut and separate the drumstick (tangdi) part from the leg. Now we have the upper leg thigh part with the femur bone.
Using a sharp knife make a incision along one side of the bone and remove the bone. Push the meat downwards to hang. Clean the bone if there is any meat with the knife.
Steps to make the recipe
Preparation
1. First we need to prepare the desired shape of the chicken pieces. Take a whole leg piece of a chicken.
2. And cut it into two parts one the drumstick part and another the thigh part.
3. We need the thigh part with the bone not the drumstick part.
4. Now make incision on both side of the bone .
5 Next open the bone by removing meat from the lower end which joined with the drumstick part.
6. Remove meat further and open the bone like the below picture.
7. Repeat the same procedure with other parts of thighs.
8. Marinate them with half of lemon juice, ginger garlic paste, chilly paste and salt.
9. Leave it 10 minutes to marinate.
10. In meantime prepare the masala or coating marination for kalmi kebab.
11. Make a paste of all the ingredients except yogurt and butter in a mixer grinder adding little water. Make sure it is thick and smooth.
12. Now add the prepared paste with the chicken pieces along with yogurt . Mix and coat them properly. Leave it to marinate for 60 minutes to absorb all the flavours.
13. You can marinate it for longer time also.
14. Now shew the pieces in iron Shewer one by one and cook in a Preheated charcoal Tandoor for 5 minutes.
15. Brush some clarified butter over the chicken pieces and cook further 5 minutes to crisp .
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2. And cut it into two parts one the drumstick part and another the thigh part.
3. We need the thigh part with the bone not the drumstick part.
4. Now make incision on both side of the bone .
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5 Next open the bone by removing meat from the lower end which joined with the drumstick part.
6. Remove meat further and open the bone like the below picture.
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7. Repeat the same procedure with other parts of thighs.
9. Leave it 10 minutes to marinate.
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10. In meantime prepare the masala or coating marination for kalmi kebab.
11. Make a paste of all the ingredients except yogurt and butter in a mixer grinder adding little water. Make sure it is thick and smooth.
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12. Now add the prepared paste with the chicken pieces along with yogurt . Mix and coat them properly. Leave it to marinate for 60 minutes to absorb all the flavours.
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13. You can marinate it for longer time also.
14. Now shew the pieces in iron Shewer one by one and cook in a Preheated charcoal Tandoor for 5 minutes.
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15. Brush some clarified butter over the chicken pieces and cook further 5 minutes to crisp .
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Serving tips
- Serve kalmi kabab with cilantro mint chutney, lemon wedges and Lachcha onion.
- You can serve them as a side dish with Naan Roti and chapati.
- Serve them along with any gravy like butter chicken or chicken Tikka masala and steam rice as well.
If You love Drumsticks recipes then here is another recipe I am sure you would love to try at home.
Chicken Tangdi kebab recipe
Kalmi Kabab
⭐⭐⭐⭐⭐ (25 reviews)
⏱️ Prep: 20 min | 🍳 Cook: 10 min | 🍽️ Serves: 2
By Mobasir Hassan
Published: May |
Last Modified:
Kalmi kabab is one of best delicacy of Mughlai cuisine. These kabab are rich creamy and juicy. Make Chicken kalmi kabab at home with step by steps.
🥗 Ingredients
- 4 pieces of Chicken thigh with bone
- 2 tablespoon yogurt
- 4 tablespoon cashew nuts
- 3 tablespoon processed cheese.
- 1/2 tablespoon fresh cream
- 1 teaspoon green chilly paste
- 2 teaspoon ginger garlic paste
- 1/3 teaspoon green cardamom powder
- 1/3 teaspoon white pepper powder
- 1 teaspoon lemon juice
- 2 teaspoon cooking oil or olive oil
- 1 teaspoon clarified butter
- 1/3 teaspoon salt or as per taste
- Water as required
👩🍳 Instructions
- Take the full leg piece and cut into two parts drumstick and thigh part. Now take the thigh part and cut both side of the bone length wise lightly to separate the bone from meat.
- Now remove the meat from lower part that was joined with the drumstick. Open the bone and make it like lollipop shaped hanging the meat part at the tip of the bone. Repeat with the remaining leg pieces.
- Mix them with half of the ginger garlic paste, lemon juice, green chili paste and salt and leave for 10 minutes to marinate. Make a fine paste of the cashew nuts with cheese in a mixer or grinder using water as required. Make the paste thick.
- Take the yogurt in a mixing bowl and mix with the remaining ginger garlic paste, chilli paste, lemon juice, salt, white pepper powder, cardamom powder, oil and the cashew cheese paste. Pour the fresh cream and whisk everything nicely to make a thick batter like masala for kalmi kabab.
- Mix the marinated chicken pieces with this masala to coat nicely from all sides. Let them marinate for 50 - 60 minutes or overnight.
- Preheat Oven at 240° C for 15 minutes and line a baking tray with aluminum foil and place a rack over it. Now remove excess marinate from chicken pieces and place on the tray. Brush butter or oil and bake for 20 minutes. Place the baking tray inside the Oven and bake.
- Brush butter after 15 minutes and flip the kababs while baking. For last 5 minutes place the kalmi kabab on top rack and bake till crisp. Remove and serve.
- Take iron shewer and tread the kalmi kebab one by one keeping a minimum gap in between them.
- Place the shewer inside a preheated tandoor and cook for 8 - 10 minutes brushing some butter over them while cooking.
- Remove while the kabab become crisp golden. Serve with green chutney.
👨🍳 Chef’s Tips
- While handling the Shewers use a kitchen towel.
- To make the paste of cheese and cashew nuts, you can use milk as well instead of water.
📊 Nutrition (per serving)
Calories: 110 | Protein: 10.14 g | Fat: 5 g | Carbs: 2.14 g
❓ FAQs
Q1: What is Kalmi Kabab made of?
Kalmi Kabab is made from chicken drumsticks marinated in yogurt, cream, and mild spices, then grilled or baked.
Q2: Is Kalmi Kabab spicy?
No, it’s usually mildly spiced and creamy in flavor. Great for those who don’t like too much heat.
Q3.Is it boneless?
No, Kalmi Kabab is made with bone-in leg pieces (drumsticks).
Q4.Can kids eat Kalmi Kabab?
Yes! It’s soft, flavorful, and not too spicy—generally kid-friendly
❤️ Did you love this recipe?
I’d love if you’d leave a rating or review below!
I’d love if you’d leave a rating or review below!
Q5. . Does it contain nuts or dairy?
Yes, many recipes use cream or cashew paste. Please ask if you have allergies.
Q6. Is Kalmi Kabab gluten-free?
Usually yes, but it’s best to confirm if any flour or additives are used in the marinade.
Q7. How is it cooked?
It’s typically grilled, tandoor-cooked, or baked until juicy and slightly charred.
Q8. Can I reheat it?
Yes, reheat in a microwave or oven. Sprinkle a little water to keep it moist.
Q9. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat before eating.
For more authentic Mughlai cuisine Recipes see the below link
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For more recipes prepared using charcoal Ovalclay Tandoor :
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