The words “Kalmi Kabab” are made up of two distinct words: “Kalmi,” which means “frying,” and “Kabab,” which means “stick.” When making Kalmi Kabab, you can either use chunks of chicken breast or legs or mutton, depending on your preferences. It is a traditional Indian dish with Mughlai influences, kalmi kebab is especially well-liked in Punjab.
This particular recipe though, are chicken drumsticks that have been marinated and shallow-fried in a skillet over high heat until golden yellow in colour (you may also cook in tandoor oven). But keep in mind that the marinating procedure and cooking/baking duration of the dish are key to making excellent and juicy Kalmi Kabab. Oh well, simply cook it right now if you’re craving it!
Indian Kalmi Kabab Recipe
INGREDIENTS:
4 pcs Chicken legs, put a slit on the sides
1/2 teaspoon Garam Masala powder
1/2 teaspoon Chaat Masala powder
4 tablespoon Curd
pinch of Asafoetida powder (it is like Indian Msg)
Salt to taste
1 teaspoon Garlic paste
1 tablespoon Ginger paste
1 teaspoon Black pepper, ground
1 teaspoon Red Chilli powder
2 tbsp Lemon juice
Large Onion, sliced in rings (garnish)
Spring onions, chopped
INSTRUCTIONS:
Mix all the ingredients to form a paste (except chicken and garnish). Now coat each of the chicken pieces with the paste.
Sprinkle the chopped spring onions and serve with sliced fresh onion rings.
Marinate for 3 hours. After the marination period is over, grill the chicken legs until cooked through.
If Grill is Not available:
Heat some oil in a non-stick pan. Place the marinated chicken on it and shallow-fry on high heat till the underside turns golden.
Flip and cook the other side on high heat till golden. Cover and cook on medium heat for 10-15 minutes. Prick the center meat of leg, if juice runs clear (no more blood). Its cooked!
Serve and enjoy!
For Air-fryer Oven:
Drumsticks take 18 to 20 minutes in the air fryer at 200°C (or 400°F). Turn once halfway through.
