Classic chicken kalmi kabab recipe

How to make kalmi kabab recipe

The classic and authentic kalmi kebab 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 kebab is one of best kebab from Mughlai cuisine. It is a rich creamy kebab with mild flavours. These is a wonderful Kebab to serve at your cocktail party and kitty parties.The classic and authentic kalmi kebab 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. Cashewnuts 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 cashewnuts 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.





Chicken Tangdi kebab recipe



Chicken kalmi kabab recipe





Kalmi kabab is one of best delicacy of Mughlai cusines. These kabab are rich creamy and juicy. Make Chicken kalmi kabab at home with step by steps.

Prep time cooking time serving For chicken recipe with drumsticks see the below recipeKalmi kabab is one of best delicacy of Mughlai cusines. These kabab are rich creamy and juicy. Make Chicken kalmi kabab at home with step by steps.

20 min 10 min 2

Author :- Mobasir hassan

Ingredients 4 pieces of Chicken thigh with bone 2 teaspooncorn yogurt 4 teaspoon cashew nuts 3 teaspoon processed cheese. 1/2 teaspoon 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 How to make the recipe

Take the full leg piece and cut into two parts drumstick and thigh part.e 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.r 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. Making the kalmi kabab in oven 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. 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. Making in tandoor or BBQ

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. Nutritional value

Serving size ( 1 piece = 50 g)