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.