📝 About This Recipe
Hailing from the regal kitchens of the Mughal Empire, Kalmi Kebab is a sophisticated appetizer featuring succulent chicken drumsticks marinated in a rich, creamy blend of yogurt, cashews, and aromatic spices. Unlike its fiery red tandoori cousins, this kebab is prized for its elegant golden hue and a delicate balance of heat and nutty sweetness. Each bite offers a melt-in-the-mouth texture that makes it an undisputed star of any festive Indian spread.
🥗 Ingredients
The Protein
- 8 pieces Chicken Drumsticks (skin removed and deep incisions made to the bone)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (for the first marinade)
The Nutty Base
- 1/4 cup Cashew Nuts (soaked in warm water for 20 minutes)
- 1/2 cup Hung Curd (Thick Greek Yogurt) (ensure all whey is drained)
- 2 tablespoons Fresh Cream (heavy or double cream)
Aromatics and Spices
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2-3 Green Chilies (finely pasted)
- 1 teaspoon Garam Masala (preferably homemade)
- 1/2 teaspoon Turmeric Powder (for the signature golden color)
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 1 pinch Saffron Strands (soaked in 1 tsp warm milk)
- 1 tablespoon Besan (Gram Flour) (lightly roasted in a pan)
For Cooking and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1 handful Fresh Cilantro (finely chopped)
👨🍳 Instructions
-
1
Prepare the chicken by patting the drumsticks dry. Use a sharp knife to make 2-3 deep slits on each side of the leg, reaching down to the bone. This ensures the marinade penetrates deeply.
-
2
First Marinade: Rub the chicken legs with lemon juice and salt. Let them rest for 15-20 minutes. This step helps tenderize the meat and removes any 'meaty' odor.
-
3
While the chicken rests, prepare the cashew paste. Drain the soaked cashews and blend them with a tablespoon of water or yogurt until you achieve a silky, smooth consistency.
-
4
In a large mixing bowl, whisk the hung curd until smooth. Add the cashew paste, fresh cream, ginger-garlic paste, and green chili paste.
-
5
Incorporate the spices: add turmeric powder, garam masala, cardamom powder, and the saffron-milk mixture. The turmeric and saffron together create a beautiful pale gold color.
-
6
Fold in the roasted gram flour (besan). This acts as a binding agent, ensuring the marinade clings to the chicken rather than dripping off during cooking.
-
7
Second Marinade: Add the chicken drumsticks to this creamy mixture. Massage the marinade thoroughly into the slits. Cover and refrigerate for at least 4 hours, or ideally overnight for the best texture.
-
8
Preheat your oven to 400°F (200°C) or prepare a charcoal grill. If using an oven, line a baking tray with foil and place a wire rack on top.
-
9
Arrange the chicken legs on the rack, leaving space between them. Roast in the preheated oven for 15 minutes.
-
10
Remove the tray, brush the chicken generously with melted ghee or butter, and flip the pieces over.
-
11
Return to the oven for another 10-12 minutes. For a charred 'tandoori' effect, turn on the broiler for the last 2-3 minutes until brown spots appear.
-
12
Check for doneness: the juices should run clear, and the meat should start pulling away from the bone slightly at the bottom.
-
13
Once cooked, remove from heat and let the kebabs rest for 5 minutes to allow the juices to redistribute.
-
14
Sprinkle with chaat masala and garnish with fresh cilantro before serving hot.
💡 Chef's Tips
Always use 'Hung Curd' (yogurt drained in cheesecloth) to prevent the marinade from becoming watery. Roasting the gram flour (besan) is crucial; raw flour will leave a pasty, unpleasant aftertaste. Don't skip the first marinade of lemon and salt; it is the secret to getting the flavors to the bone. If you don't have a tandoor, use a charcoal 'dhungar' method (placing a hot coal in a small bowl inside the container) for 2 minutes after cooking to add a smoky aroma. Be careful not to overcook, as chicken drumsticks can become tough if the internal moisture evaporates.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney and thinly sliced onion rings. Pair with a chilled glass of sweet Lassi or a crisp Indian Lager to balance the richness. Serve alongside a fresh Lachha Paratha or buttered Naan for a more filling meal. Accompany with a Kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch.