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Chicken Kalmi Kabab Featured Image

Chicken Kalmi Kabab

By Mita Mondal
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 cashewnuts, whisked yogurt, fresh cream, egg yolk, ginger-garlic paste and more. The kabab is eventually smoked for ten minutes for the authentic flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 5
Calories 380 kcal

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.
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Notes

Making long cuts in the chicken pieces and spreading the meat ensures proper infusion of spices.
I cook the kabab in a medium to low flame. This allows for even cooking.
Do not cover the pan until the chicken is cooked nicely over a high flame or else it will leave the moisture behind.
I smoke the chicken for the authentic flavor and taste of kalmi kabab.

Nutrition Info (Estimation Only)

Nutrition Facts
Chicken Kalmi Kabab
Amount per Serving
Calories
 
380
Calories from Fat 180
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
153
mg
51
%
Sodium
 
2163
mg
94
%
Potassium
 
884
mg
25
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
40
g
80
%
Vitamin A
 
1151
IU
23
%
Vitamin C
 
1
mg
1
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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