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Mughlai special Kalmi kebab?

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Ingredients

Adjust Servings:
12 pieces Chicken thighs (Drumsticks)
4 Green chillies
8 pieces Garlic cloves
2 inch piece Ginger
1tbsp Kasoori methi (Dry fenugreek)
2tsp Shahi jeera (caraway seeds)
4tbsp Cream
4tbsp Yougurt
2tbsp Garam masala
2tbsp Amchur powder (Dry mango powder)
4tbsp Chopped coriander leaves
4tbsp Cashew nut powder
4tbsp Butter
1tbsp Lemon juice
1tsp Crushed pepper powder
3tbsp Cooking oil
As per taste Salt

Mughlai special Kalmi kebab?

Features:
  • Spicy
  • Serves 12
  • Medium

Ingredients

Directions

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A popular Non Vegetarian appetizer from the Mughlai cuisine. Kalmi kebab uses the leg piece coated in rich and flavour some marinate. It’s a delicious melt in mouth appetizer.

Serve Kalmi kebab as a party starter along with Onions, Garlic dip and Mint chutney.  You can also make it as a side dish with your simple meals.

Steps

1
Done

Marination

- Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
- In a grinding jar add ginger, garlic, green chilies, kasoori methi and shahi jeera and make a smooth paste.
- To the marinated chicken pieces add the masala paste, Yogurt, Cream, Garam Masala powder, Amchoor powder, and chopped coriander leaves.
- Mix well and again marinate for 30 minutes.

2
Done

Cooking

- Heat cooking oil and butter in a saucepan.
- Fry chicken pieces on high heat for 1 minute on both sides. Place the lid and cook the chicken till it is almost done.
- Keep stirring and add a few drops of water if needed.
- Taste and check the salt and other seasonings.
- Finally, add of cashew nut powder and for another 5 minutes.

3
Done

- Serve hot with Mint Chutney, Mayo or Sauce

4
Done

- Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashew nut powder along with the second marinade.

Aliza

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