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Kalmi Kebab

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Kalmi Kebab
  • Recipe Servings: 8
  • Cook Time:
  • Boosted with masalas, herbs and seasoning, this gorgeous chicken is then grilled/baked.


  • Oven temp: 450 F-220 C
  • 1 kg chicken, broiled skinned and cut into 8-10 pieces
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 Tbsp salt
  • 1 cup (200 gm) dahi, placed in a colander to drain out excess water
  • 2 laung (cloves), roasted and powdered
  • 1/2 tsp dalchini (cinnamon), broken, roasted and powdered
  • 1/2 tsp kala jeera, roasted and powdered
  • A large pinch of kesar (saffron)
  • 2 Tbsp lemon juice
  • 1/4 cup (30 gm) all purpose flour
  • 1 egg, slightly beaten
  • 1 large onion sliced into rings
  • 1 Tbsp chopped pudina (mint leaves), for garnish
  • 1 lemon cut into wedges


  1. Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.
  2. Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
  3. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
  4. Serve, garnished with onion rings, pudina and lemon wedges.