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Kalmi Kebab

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Kalmi Kebab Recipe, sukhi sabji, How To Make Kalmi Kebab Recipe

Kalmi kabab a popular snack in Indian cuisine.or delicious side dish. It is juicy and tender and very tasty dish.

Kalmi Kabab

Kalmi Kababs are extremely preferred in India and you'll see them on many North Indian restaurant menus. Kalmi kababs are generally made with chicken drumsticks, however this recipe proposed chicken thighs. 'Kalmi Kabab' the name itself comes from the name the 'Kalam' in which the leg pieces are formed as feather pen the and mutton hangs just like a feather.

 

Kalmi kabab is for all of... Read More..

About Recipe

Kodi vepudu, varuval, Muragira mansa Bhaja

How to make KALMI KEBAB

(10 ratings)
14 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
KALMI KEBAB
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : September 02, 2017


Ingredients used in KALMI KEBAB
• Chicken leg pieces - 4 numbers.
• Ginger garlic paste - 1 tea spoon.
• Lime juice - 1 tablespoon.
• Salt - to taste.
• Coriander powder - 1 tea spoon.
• Cardamom powder - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Green chili paste - 1 tea spoon.
• Cashew nut powder - 1 tablespoon.
• Black cumin seeds - 1 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Fresh cream - 1 tablespoon.
• Egg - 1 numbers.
• Hunk yogurt - 1 tablespoon.
• Oil - 5 tablespoons.
Method:
  • Take a bowl and add chicken leg pieces, ginger garlic paste, lime juice, salt and marinate it for 6 hr.
  • Take a bowl and add coriander powder, cardamom powder, pepper powder, turmeric powder, green chili paste, cashew nut powder,crushed black cumin seeds, coriander leaves, hunk yogurt, fresh cream, salt, egg yolk and mix nicely.
  • To it add chicken leg and again marinate for 1-2 hr.
  • Take a bowl add egg white and beat it.
  • Heat oil in a pan and add marinated legs and cook with lid on for 10 minutes.
  • Remove lid and dip leg pieces in beaten egg and place it back into the same pan. Cover it with lid and cook again for 3 minutes.

Now hot kalmi kebab is ready to serve.






Cooking with images Cikana bhaji, Chicken , Koli palya





Articles


Kalmi Kabab

Kalmi Kababs are extremely preferred in India and you'll see them on many North Indian restaurant menus. Kalmi kababs are generally made with chicken drumsticks, however this recipe proposed chicken thighs. 'Kalmi Kabab' the name itself comes from the name the 'Kalam' in which the leg pieces are formed as feather pen the and mutton hangs just like a feather.

 

Kalmi kabab is for all of the kabab lovers out there. Chicken pieces marinated in a blend of yogurt, heavenly spices and besan, then barbequed and offered with mint leaves and onion rings. The kalmi kabab is light in spice, delicious, juicy, soft and tastes yummy, the longer the marination the softer your chicken.

 

 Boneless chicken parts marinated in savory and delicious Indian spices and barbequed perfectly. Bone-in chicken or mutton pieces could also be used for this recipe - cooking will change if making use of mutton.

This delicious dish needs 4 hours of marination and 20-25 minutes of baking but lengthier the marination a lot more juicer and soft these kebabs will turn into. Vegans or Paneer lovers can replace chicken with paneer.

 

This recipe requires potli masala that is a mixture of aromatic spices and it is primarily found in Hyderabadi delicacies. It's a mixture of 13 spices - bay leaf, coriander seeds, dried rose petals, sandalwood powder, star anise, dried fenugreek leaves, dried vetiver roots, Stone flower also referred to as pathar ke phool, betel roots, black cardamom, cinnamon, Spiked Ginger Lily and Allspice. If there is no potli masala, it can be substitute with any chicken tikka masala.

Kababs are really the popular dish of Indo-Pakistani cuisine. Seekh kabab, Kalmi kabab, Malai kabab, Tangdi kabab, Shami kabab and list goes on. These kababs have so much become a part of most of the Indian, Pakistani and Bangladeshi menus of restaurants. It can be a starter, a snack or even a side dish.



 

Comments & Reviews

 

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Recent comments

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Saba Iqbal Posted on Tue Aug 25 2015

hmmm yummmmy?

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shreem S Posted on Tue Aug 25 2015

Awesome recipe...thanks a lot... For your effort....?

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I'mCooking Posted on Sat Aug 29 2015

kalmi kebab?

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gallant7 Posted on Sat Sep 19 2015

Very well done. Thanks?

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Cooking with Shan De Silva Posted on Fri Nov 13 2015

is your husband is Vah chef?

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Sukhendu Kanjilal Posted on Tue Dec 22 2015

Mam, sorry to mention here that this is rather 'Tangri Kabab' as for 'Kalmi Kabab' the name itself is derived from the name the 'Kalam' (Feather Pens which was being used in olden days) where the leg pieces are shaped as feath

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Shiraz Rasool Posted on Mon Feb 01 2016

Loved all of ur recipes ... And when i watch u tasting it i can feel how great the taste is and they are veryy yy easy to make?

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Sunanda Ram Posted on Sun Apr 03 2016

I don't like that dipping in egg white part part of this recipie.?

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archlok Posted on Mon Apr 11 2016

Nice recepie Mrs Ragini and another thing is that you remind me of Deepika Padukone :)?

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Shatadeepa Purkayastha (purba) Posted on Sun Apr 24 2016

one lovely thing of u is..always u mention ur husband in evry recipe :) awsm love of u both :)?

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Nirmal Te Posted on Wed May 18 2016

hello ma'am..tried this recipe today...taste was good...but the chicken piece not boiled properly...I tried to keep it for more time and it was burnt..I think the problem is with fry pan and it's thickness not enough.... what should be the th

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Nikisha Devi Posted on Wed Jun 01 2016

mam seriously ur looks lik deepika padukone?

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