Kalmi Kabab

Ingredients:

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

Method:
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.