Kalmi Kebab Recipe – Mughlai Style Chicken Tangdi Kebab
If you’re looking to add a burst of flavor to your next meal or event, this Kalmi Kebab recipe will not disappoint. Kalmi Kebab is a Mughlai-style appetizer that’s perfectly spiced and tender, with deep golden, crispy chicken legs that have been marinated in a rich, creamy yogurt and spice mix. This recipe is a popular choice for gatherings, parties, or even a special weeknight dinner. Paired with tangy pickled onions and refreshing dahi pudina chutney, these kebabs are a crowd-pleaser. Read on for the detailed recipe and step-by-step instructions to make this irresistible Mughlai-style chicken tangdi kebab.
Ingredients for Kalmi Kebab:
| Ingredient | Quantity |
|---|---|
| Chicken legs (drumsticks) | 3 pieces |
| Hung curd (Greek yogurt) | 1/4 cup |
| Fresh cream | 1 tablespoon |
| Ginger (finely chopped) | 1-inch piece |
| 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 chili powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
Preparation Time:
- 30 minutes
Cooking Time:
- 20 minutes
Total Time:
- 50 minutes
Servings:
- 3 servings
Cuisine:
- Mughlai
Course:
- Appetizer
Diet:
- High Protein, Non-Vegetarian
Instructions for Kalmi Kebab:
1. Prepare the Chicken:
- Start by thoroughly washing and cleaning the chicken legs. Remove any excess fat or skin. Pat the chicken dry with a kitchen towel to ensure the marinade sticks well.
2. Make the Cashew Paste:
- In a mixer or food processor, grind the cashew nuts into a fine, thick paste using a little water. This will add richness to the marinade. Once ready, transfer the paste to a bowl and set it aside.
3. Prepare the Marinade:
- In a large mixing bowl, combine the hung curd (Greek yogurt), fresh cream, finely chopped ginger, garlic, and lemon juice. Mix well to form a smooth, creamy base for the marinade.
- Add the turmeric powder, cumin powder, garam masala, red chili powder, black pepper powder, and salt to the mixture. Then, fold in the cashew nut paste. Stir well to combine all the ingredients into a thick, aromatic marinade.
4. Marinate the Chicken:
- Add the cleaned chicken legs to the bowl with the marinade. Use your hands or a spoon to coat each piece thoroughly with the marinade. Make sure the chicken is well-covered with the mixture for maximum flavor.
- Once the chicken is coated, cover the bowl with plastic wrap or a lid and refrigerate. Allow the chicken to marinate for at least 30 minutes. For best results, let it marinate overnight to let the flavors develop more deeply.
5. Cooking the Kalmi Kebab:
-
Shallow Frying Method:
- Heat a non-stick pan over medium-high heat and add a little oil (vegetable oil or ghee works well).
- Once the oil is hot, carefully place the marinated chicken legs in the pan. Cook the chicken on high heat until the underside turns deep golden brown (around 4-5 minutes).
- Flip the chicken legs over and cook the other side on high heat until it also turns golden brown.
- Reduce the heat to medium, cover the pan, and let the chicken cook for an additional 10-15 minutes, allowing the inside to cook through and become tender. You can check for doneness by cutting into the thickest part of the leg, ensuring the juices run clear.
-
-
Oven or Tandoor Method (Optional):
- Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray lined with parchment paper.
- Roast the chicken for about 25-30 minutes or until golden and cooked through. For a tandoori-style finish, broil for the last 5 minutes to achieve a charred effect.
6. Serving Suggestions:
- Serve the Kalmi Kebab hot, as a mouth-watering starter for your next gathering or meal.
- Pair these tender, flavorful kebabs with Pickled Onions for an added tang, and a side of Dahi Pudina Chutney (yogurt mint chutney) for a refreshing contrast to the spices.
- These kebabs also make a great side dish with simple Lahsuni Dal (garlic dal) and Steamed Rice for a complete, satisfying meal.
Tips for Perfect Kalmi Kebab:
- Marination Time: Marinating the chicken overnight allows the flavors to penetrate the meat deeply, making it juicier and more flavorful. If you’re short on time, 30 minutes will still yield great results.
- Adjusting Spices: Feel free to adjust the quantity of red chili powder or garam masala according to your taste preference. If you like more heat, add extra chili powder.
- Cooking Methods: While shallow frying gives a crisp, golden finish, cooking the kebabs in the oven or a tandoor imparts a smokier flavor. You can try both methods to see which one you prefer.
- Cashew Paste Substitute: If you don’t have cashews on hand, you can replace them with almonds or even a bit of ground poppy seeds for a different flavor profile.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 25-30 g |
| Carbohydrates | 10-12 g |
| Fat | 15-20 g |
| Fiber | 1-2 g |
| Sodium | 350-400 mg |
Conclusion:
Kalmi Kebab, with its rich, spiced yogurt marinade and crispy, golden exterior, is a wonderful introduction to Mughlai cuisine. Whether you’re hosting a party or preparing a special dinner for your loved ones, these kebabs are sure to impress with their tender, juicy texture and aromatic spices. Pair them with fresh accompaniments, and you’ve got a delicious, high-protein, non-vegetarian dish that’s perfect for any occasion.
