Kalmi Kabab

Published under: Chicken


  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.


Avatar of Preethi
Preethi January 10, 2012 - 2:38 pm

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

Avatar of hany
hany July 30, 2010 - 1:42 am

great recipies


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