I heard about kalmi kabab from my eldest sister, who often ordered them from a nearby restaurant in Andheri, Mumbai. Though many go the easy route by using chicken drumstick, kalmi kabab is traditionally prepared with chicken thigh. Skinned with the flesh detached from the bone to expose it thus, resembling a feather quill pen called kalam meaning "pen" in Hindi. Then, marinated in a mildly spiced creamy mixture and grilled to perfection. Delicious as an appetizer or starter at social gatherings. Easy, stress-free, loved by all and a crowd pleaser.
The spice paste is enriched with cheese and yogurt to provide a creamy texture. Mildly spiced with green chillies and whole black peppercorns. Cooked in the oven at 400 F or 200 C for 20 to 25 minutes. Garnished with a sprinkling of chaat masala, the exposed bone dressed with aluminum foil for an impressive presentation. Tempting, irresistible, melt-in-the-mouth and a family favourite!!!
The spice paste is enriched with cheese and yogurt to provide a creamy texture. Mildly spiced with green chillies and whole black peppercorns. Cooked in the oven at 400 F or 200 C for 20 to 25 minutes. Garnished with a sprinkling of chaat masala, the exposed bone dressed with aluminum foil for an impressive presentation. Tempting, irresistible, melt-in-the-mouth and a family favourite!!!
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Kalmi Kabab
(Serves 6)
Ingredients:
12 chicken thighs
1/4 teaspoon cardamom powder
2 tablespoon extra-virgin olive oil
1 tablespoon cornstarch
juice of one lemon
1 teaspoon chaat masala (for garnishing)
salt
Grind to a paste (with no water)
4 to 6 long green chillies
4 large cloves of garlic
1-inch piece of ginger
2 heaped tablespoons of yogurt
1/3 cup white cheddar cheese or choice of cheese
12 whole black peppercorns
1 teaspoon cumin seeds
Method:
Skin the chicken thighs, wash and pat them dry. With a kitchen shear, cut along the sides of the bone leaving it hanging at one end. Then using a sharp knife, scrape off any meat to clean the exposed bone. Apply the ground paste to the chicken thighs along with salt, cardamom powder, olive oil, cornstarch and lemon juice. Refrigerate and marinate for two hours or more.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and place a wire rack on top of it. Place the marinated chicken thighs on the rack. Transfer baking sheet into the oven and cook for 20 to 25 minutes until kababs are done and slightly charred.
Sprinkle a little chaat masala over the kababs and serve with lemon wedges.
Note:
(Serves 6)
Ingredients:
12 chicken thighs
1/4 teaspoon cardamom powder
2 tablespoon extra-virgin olive oil
1 tablespoon cornstarch
juice of one lemon
1 teaspoon chaat masala (for garnishing)
salt
Grind to a paste (with no water)
4 to 6 long green chillies
4 large cloves of garlic
1-inch piece of ginger
2 heaped tablespoons of yogurt
1/3 cup white cheddar cheese or choice of cheese
12 whole black peppercorns
1 teaspoon cumin seeds
Method:
Skin the chicken thighs, wash and pat them dry. With a kitchen shear, cut along the sides of the bone leaving it hanging at one end. Then using a sharp knife, scrape off any meat to clean the exposed bone. Apply the ground paste to the chicken thighs along with salt, cardamom powder, olive oil, cornstarch and lemon juice. Refrigerate and marinate for two hours or more.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and place a wire rack on top of it. Place the marinated chicken thighs on the rack. Transfer baking sheet into the oven and cook for 20 to 25 minutes until kababs are done and slightly charred.
Sprinkle a little chaat masala over the kababs and serve with lemon wedges.
Note:
- Adjust spiciness (green chillies) according to your taste or especially when serving kababs to kids.
- Purchase Wilton Cooling Rack at: https://amzn.to/2Xbynul
