Kalmi Kebab Recipe – Mughlai Style Chicken Tangdi Kebab
Kalmi Kebab, a beloved and popular non-vegetarian appetizer hailing from the rich Mughlai cuisine, is an absolute treat for anyone who enjoys a flavorful and tender chicken dish. This recipe uses chicken leg pieces or drumsticks, which are marinated in a spiced yogurt-based mixture, resulting in juicy, succulent kebabs that are golden and slightly crisp on the outside, with a tender and flavorful interior. Perfect for parties, family gatherings, or even a delicious meal at home, this dish pairs wonderfully with pickled onions, dahi pudina chutney, or a side of Lahsuni Dal and steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken legs | 3 pieces |
| Hung Curd (Greek Yogurt) | 1/4 cup |
| Fresh cream | 1 tablespoon |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Lemon juice | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cashew nuts | 1 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Mughlai
Diet: High Protein Non-Vegetarian
Instructions
-
Prepare the Chicken Legs:
Begin by thoroughly washing and cleaning the chicken leg pieces. Pat them dry using a kitchen towel to remove excess moisture. -
Grind Cashew Nuts:
In a mixer jar, add the cashew nuts and grind them into a fine, thick paste. Add a little water to help with the grinding process, and set the paste aside in a bowl. -
Make the Marinade:
In a large mixing bowl, combine the hung curd (Greek yogurt), fresh cream, finely chopped ginger and garlic, and lemon juice. Mix these ingredients well until they form a smooth and creamy mixture. -
Add Spices and Cashew Paste:
To the yogurt and cream mixture, add turmeric powder (haldi), the cashew nut paste, cumin powder (jeera), garam masala powder, red chili powder, black pepper powder, and salt to taste. Mix everything thoroughly, ensuring that the marinade is evenly blended. -
Marinate the Chicken:
Add the chicken legs into the marinade and coat each piece thoroughly with the spiced mixture. Ensure the chicken is well covered on all sides. Once coated, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. For an even deeper flavor, you can marinate the chicken overnight. -
Cook the Kalmi Kebab:
Heat a non-stick pan over medium-high heat and add a little oil. Once the oil is hot, carefully place the marinated chicken legs in the pan. Shallow fry them on high heat, ensuring that the underside turns a deep golden brown. This should take around 5-7 minutes. -
Flip and Cook Through:
Once the first side is golden, flip the chicken pieces and reduce the heat to medium. Cover the pan with a lid and cook the other side for an additional 10-15 minutes, allowing the chicken to cook through while retaining its juiciness. Check to ensure the chicken is cooked all the way through by cutting into a piece near the bone to make sure it is no longer pink.Alternative Method:
You can also cook or roast the marinated chicken in an oven or tandoor for a more authentic smoky flavor. Preheat the oven to 180°C (350°F) and roast the chicken for about 20-25 minutes or until it is cooked through and golden brown. -
Serve the Kalmi Kebab:
Once cooked, remove the chicken from the pan and allow it to rest for a few minutes. Serve your Kalmi Kebab hot, garnished with fresh herbs, and accompanied by pickled onions and dahi pudina chutney.
This Mughlai-style Kalmi Kebab makes a wonderful appetizer for your next gathering. It can also serve as a side dish when paired with a simple meal of Lahsuni Dal and steamed rice for a complete, satisfying meal.
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 18g |
| Carbohydrates | 4g |
| Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 80mg |
| Sodium | 320mg |
| Fiber | 1g |
| Sugars | 2g |
Tips:
- For a healthier version, you can opt for grilling or baking the chicken instead of shallow frying.
- Adjust the level of spice in the marinade based on your preference. You can add more red chili powder or fresh green chilies for extra heat.
- If you prefer a smokier flavor, consider cooking the kebabs in a tandoor or over charcoal.
Conclusion:
Kalmi Kebab is a quintessential Mughlai dish that perfectly captures the essence of rich, aromatic flavors. The combination of yogurt, cream, and spices ensures the chicken remains tender and flavorful. Whether served as a starter or as part of a larger meal, these kebabs are sure to be a crowd-pleaser. Enjoy the vibrant flavors of Mughlai cuisine with this easy-to-make Kalmi Kebab recipe, and bring the royal flavors of India to your table.
