Chicken kalmi kabab is typically made with leg pieces, marinated in a spicy mixture for an hour. The marinade comprises a variety of powdered spices along with powdered cashew nuts, whisked yogurt, fresh cream, egg yolk, ginger-garlic paste and more. The kabab is eventually smoked for ten minutes for the authentic flavor. It is very easy to make chicken kalmi kabab at home. Continue reading my recipe to learn the steps.
KEY TAKEAWAYS
- Chicken kalmi kabab is a popular North Indian dish.
- Serve it as is or with chapati, rumali roti, plain naan, butter naan, or garlic naan.
- Chicken kalmi kabab tastes slightly creamy, spicy, and earthy, along with a smoky flavor.
- Other similar recipes are chicken tangdi kabab, tandoori chicken, chicken tikka, chicken tangdi malai kebab, chicken malai tikka, chicken reshmi kebab, and chicken hariyali kebab.
The Ingredients:
- 1 kg chicken (leg pieces only)
- 2 tsp ginger garlic paste
- ½ cup yogurt (whisked nicely)
- 1 piece egg (yolk only)
- 1 tbsp dried red chilies (crushed)
- 1 tsp red chili powder
- ½ tsp coriander seed powder
- 1 tsp cumin seed powder
- ½ tsp black pepper powder
- 15 pieces cashew nuts (crushed or powdered)
- ¼ cup fresh cream
- ½ tsp green cardamom powder
- 1 tsp salt
- ½ tsp garam masala powder
- 3 tbsp cooking oil (for frying the chicken)
- 1 tsp ghee or clarified butter (for smoking the chicken)
- Mint leaves (a few, finely chopped and whole for garnishing and presentation)
I learned this recipe from the wife of a Punjabi friend of my husband. One evening when they invited us for dinner, these kababs were spread already as starters. The aroma of the kababs filled the room and the taste filled our minds. I inquired where did they get those delicious kababs from when the man proudly pointed towards his wife. I was surprised that those were homemade and asked for the recipe. She gave it happily, and I noted it down.
One Sunday evening, I decided to give it a try and surprise everyone. The result was nice, soft, and fragrant kabab pieces. Every family member loved it and they all praised me saying I did a great job. My husband and kids were truly thrilled and they kept requesting for more until their dad told them to stop. The experience made me happy. The lady shared her recipe with me which I found to be a valuable gift. Her gesture brought me happiness because she showed me kindness.
How to Make Chicken Kalmi Kabab? (Step by Step Guide with Images)
Step 1: Take 1 kg chicken (leg pieces only). Wash and dry them nicely, make long cuts, spread the meat and keep them in a bowl.
Step 2: Marinate the chicken pieces with 2 tsp of ginger garlic paste, ½ cup of yogurt (whisked nicely), 1 piece of egg (yolk only), 1 tbsp of dried red chilies (crushed), 1 tsp of red chili powder, ½ tsp of coriander seed powder, 1 tsp of cumin seed powder, ½ tsp of black pepper powder, 15 pieces of cashew nuts (crushed or powdered), ¼ cup of fresh cream, ½ tsp of green cardamom powder, 1 tsp of salt, and ½ tsp of garam masala powder, cover and keep the bowl in the fridge for an hour.
Step 3: Heat 3 tbsp of cooking oil in a pan and put in the marinated chicken legs. Fry on a medium to low flame on one side and flip after 7 to 8 minutes. Cook for another 6 to 7 minutes. Now, stir the chicken and cook on a high flame for 5 minutes.
Step 4: Now, cover and cook the chicken over a low flame for about 20 minutes more.
Step 5: Switch off the flame and smoke the chicken for 10 minutes putting 1 tsp ghee or clarified butter on a piece of burning charcoal.
Step 6: Transfer the chicken kababs on a plate. Sprinkle a few finely chopped mint leaves on top.
Step 7: Your tasty and spicy homemade chicken kalmi kabab is ready. Serve with onion rings and mint leaves.
Recipe Card
Chicken Kalmi Kabab
Ingredients
- 1 kg chicken leg pieces only
- 2 tsp ginger garlic paste
- ½ cup yogurt whisked nicely
- 1 piece egg yolk only
- 1 tbsp dried red chilies crushed
- 1 tsp red chili powder
- ½ tsp coriander seeds powder
- 1 tsp cumin seeds powder
- ½ tsp black pepper powder
- 15 pieces cashew nuts crushed or powdered
- ¼ cup fresh cream
- ½ tsp green cardamom powder
- 1 tsp salt
- ½ tsp garam masala powder
- 3 tbsp cooking oil for frying the chicken
- 1 tsp ghee or clarified butter for smoking the chicken
- Mint leaves a few, finely chopped and whole for garnishing and presentation
Instructions
- Take 1 kg chicken (leg pieces only). Wash and dry them nicely, make long cuts, spread the meat and keep them in a bowl.
- Marinate the chicken pieces with 2 tsp of ginger garlic paste, ½ cup of yogurt (whisked nicely), 1 piece of egg (yolk only), 1 tbsp of dried red chilies (crushed), 1 tsp of red chili powder, ½ tsp of coriander seeds powder, 1 tsp of cumin seeds powder, ½ tsp of black pepper powder, 15 pieces of cashew nuts (crushed or powdered), ¼ cup of fresh cream, ½ tsp of green cardamom powder, 1 tsp of salt, and ½ tsp of garam masala powder, cover and keep the bowl in the fridge for an hour.
- Heat 3 tbsp of cooking oil in a pan and put in the marinated chicken legs. Fry on a medium to low flame on one side and flip after 7 to 8 minutes. Cook for another 6 to 7 minutes. Now, stir the chicken and cook on a high flame for 5 minutes.
- Now, cover and cook the chicken over a low flame for about 20 minutes more.
- Switch off the flame and smoke the chicken for 10 minutes putting 1 tsp ghee or clarified butter on a piece of burning charcoal.
- Transfer the chicken kababs on a plate. Sprinkle a few finely chopped mint leaves on top.
- Your tasty and spicy homemade chicken kalmi kabab is ready. Serve with onion rings and mint leaves.
