📝 About This Recipe
Hailing from the regal kitchens of the Mughal Empire, Kalmi Kabab is a sophisticated appetizer featuring chicken drumsticks marinated in a rich, creamy blend of yogurt, cashews, and aromatic spices. Unlike the fiery heat of traditional Tandoori chicken, these 'Kalmi' (meaning 'quill' or 'leg') kababs are prized for their melt-in-the-mouth texture and elegant, nutty flavor profile. Perfectly charred in a clay oven or grill, they represent the pinnacle of Nawabi culinary craftsmanship.
🥗 Ingredients
The Chicken
- 8 pieces Chicken Drumsticks (skinless, with deep incisions made to the bone)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (for the first marination)
The Royal Marinade Paste
- 1/2 cup Hung Curd (Greek Yogurt) (thick and creamy)
- 12-15 pieces Cashew Nuts (soaked in warm water for 20 minutes)
- 2 tablespoons Heavy Cream (adds a velvety finish)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2-3 pieces Green Chilies (finely minced into a paste)
Spices and Aromatics
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/2 teaspoon Turmeric Powder (for a golden hue)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Besan (Gram Flour) (lightly roasted in a pan)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Basting and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting during cooking)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1 handful Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Clean the chicken drumsticks and pat them completely dry with paper towels. Use a sharp knife to make 2-3 deep diagonal gashes on each side of the drumsticks, reaching all the way to the bone.
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2
Perform the 'First Marination': Rub the chicken with lemon juice and salt. Let it rest for 20 minutes; this helps tenderize the meat and removes any residual scent.
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3
Prepare the cashew paste by blending the soaked cashews with a tablespoon of water or cream until it is silky smooth with no grit.
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4
In a large mixing bowl, whisk the hung curd until smooth. Add the cashew paste, ginger-garlic paste, green chili paste, and heavy cream. Mix until well combined.
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5
Incorporate the dry spices: turmeric, garam masala, black pepper, and crushed kasuri methi. Fold in the roasted gram flour (besan), which acts as a binding agent to keep the marinade on the chicken.
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6
Squeeze out any excess moisture released by the chicken from the first marination. Add the chicken to the creamy marinade bowl, ensuring the paste is pushed deep into the gashes.
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7
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the most succulent results.
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8
Preheat your oven to 400°F (200°C) or prepare your outdoor grill for medium-high indirect heat. If using an oven, place a wire rack over a baking tray to allow air circulation.
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9
Arrange the drumsticks on the rack or grill. Cook for 15 minutes. You will see the marinade start to set and turn a light golden color.
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10
Remove the chicken briefly to brush generously with melted ghee or butter. This creates that signature tandoori char and prevents the meat from drying out.
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11
Return the chicken to the heat for another 10-12 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
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12
For an authentic 'smoky' finish (Dhungaar method), place a small piece of burning charcoal in a metal bowl in the center of the chicken tray, pour a drop of ghee on the coal, and cover the whole tray with foil for 3 minutes.
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13
Remove the chicken to a serving platter, sprinkle immediately with chaat masala, and garnish with fresh cilantro.
💡 Chef's Tips
Always use 'Hung Curd' (yogurt strained of its whey) to prevent the marinade from becoming watery and sliding off the chicken. Roasting the gram flour (besan) is crucial; it removes the raw taste and gives the kababs a nutty aroma. If you don't have a tandoor, using a wire rack in the oven is the best way to mimic the 360-degree heat of a clay oven. Do not skip the second marination time; the cashews and cream need time to break down the fibers for that signature 'velvet' texture. If the chicken is browning too fast, tent it loosely with foil to finish cooking the inside without burning the exterior.
🍽️ Serving Suggestions
Serve with a cooling Mint-Cilantro Chutney and thinly sliced red onion rings soaked in ice water. Pair with warm, buttery Garlic Naan or Roomali Roti to scoop up any stray bits of the creamy marinade. A side of Lachha Salad (spiced onion salad with lemon and green chilies) provides the perfect acidic crunch. For a beverage, a salty Lassi or a chilled lager balances the rich, nutty flavors of the cashew marinade beautifully. Finish the plate with a few lemon wedges for guests to squeeze over the kababs just before eating.