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Kalmi KebabKalmi Kebab


:Niru Gupta

Recipe Servings


Recipe Cook Time

:25 Minutes + Marination Time(2hrs)

Boosted with masalas, herbs and seasoning, this gorgeous chicken is then grilled/baked.

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  • 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 (bay leaf), 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 (coriander leaves), for garnish

    1 lemon cut into wedges


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.

Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.

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.

Serve, garnished with onion rings, pudina and lemon wedges.

Key Ingredients: Chicken, Cloves, Bay Leaf, Saffron, Coriander Leaves, All Purpose Flour, Ginger, Garlic, Salt, Lemon Rind, Yogurt, Black Cumin, Lemon Juice, Egg, Onion

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