Kalmi Kabab

Chicken 2 comments


  1. Oven temp: 450 F-220 C
  2. 1 kg chicken (broiler)-skinned and cut into 8-10 pieces
  3. 1 tsp ginger paste
  4. 1 tsp garlic paste
  5. 1 tbsp salt1 cup (200 gm)
  6. dahi-placed in a colander to drain out excess water
  7. 2 laung (cloves)-roasted and powdered
  8. 1/2 tsp dalchini-broken, roasted and powdered
  9. 1/2 tsp kala jeera-roasted and powdered
  10. a large pinch of kesar (saffron)
  11. 2 tbsp nimbu juice
  12. 1/4 cup (30 gm) maida
  13. 1 egg slightly beaten
  14. 1 large onion sliced into rings
  15. 1 tbsp chopped pudina-for garnish
  16. 1 lemon cut into wedges

Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and
let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, pudina and lemon wedges.


  1. Could you please tell me how much dahi you need to use? Thx!

  2. great recipies

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