Kalmi Kebab
Tender chicken drumettes marinated in a rich, creamy blend of yogurt, cream, and aromatic spices, then grilled to perfection. This classic Mughlai appetizer is smoky, succulent, and irresistibly flavorful.
For 4 servings
First Marination
- Clean the chicken drumettes and pat them completely dry with paper towels.
- Using a sharp knife, make 2-3 deep gashes on each piece to help the marinade penetrate.
- In a bowl, combine the chicken with 1 tbsp of the ginger-garlic paste, 1 tbsp of the lemon juice, and 0.5 tsp of the salt. Rub the mixture thoroughly into the chicken, ensuring it gets into the gashes.
- Set aside to marinate for 30 minutes at room temperature.
Prepare the Second Marinade
- In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
- Add the fresh cream, roasted besan, the remaining 1 tbsp ginger-garlic paste, remaining 1 tbsp lemon juice, garam masala, chaat masala, cumin powder, coriander powder, white pepper powder, and the remaining 0.75 tsp salt.
- Mix everything together until you have a thick, lump-free paste.
Combine and Marinate
- Add the chicken from the first marinade into the creamy yogurt marinade.
- Use your hands to coat each drumette thoroughly, making sure the marinade is well-rubbed into the gashes.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
Cook the Kebabs
- Preheat your oven to 200°C (400°F). Line a baking tray with aluminum foil and place a wire rack on top.
- Arrange the marinated chicken pieces on the wire rack, leaving some space between them for even cooking.
- Bake for 15 minutes.
- Carefully remove the tray, baste the kebabs generously with melted butter, and flip them over.
- Return to the oven and bake for another 10-12 minutes, or until the chicken is cooked through and has golden-brown, charred spots. The internal temperature should reach 74°C (165°F).
- For extra char, you can broil on high for the last 1-2 minutes, watching closely to prevent burning.
Garnish and Serve
- Once cooked, transfer the kebabs to a serving platter.
- Sprinkle with a little extra chaat masala and garnish with freshly chopped coriander leaves.
- Serve hot with mint chutney and lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd is essential for a thick marinade that clings to the chicken. If you don't have it, place regular yogurt in a muslin cloth and hang it for 1-2 hours to drain excess water.
- 2Marinating the chicken overnight makes it exceptionally tender and flavorful.
- 3Lightly roasting the besan (chickpea flour) before adding it to the marinade removes its raw taste and adds a nutty aroma.
- 4Ensure the chicken is at room temperature for about 20-30 minutes before baking for more even cooking.
- 5For a smoky, tandoori-like flavor, use the 'dhungar' method: place a small steel bowl in the center of the marinating chicken, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the container for 10 minutes.
Adapt it for your goals.
Healthier Version
For a lower-fat option, use low-fat Greek yogurt instead of hung curd, and replace the fresh cream with milk or skip it entirely. You can also reduce the amount of butter used for basting.
Spicier VersionSpicier Version
Add 1-2 teaspoons of green chili paste or 1/2 teaspoon of red chili powder to the second marinade for an extra kick of heat.
Vegetarian AlternativeVegetarian Alternative
Replace the chicken with 400g of paneer cubes or large mushroom caps. Reduce the marination time to 1-2 hours and the baking time to 15-20 minutes.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Supports Gut Health
The use of curd (yogurt) in the marinade provides beneficial probiotics. These live microorganisms help maintain a healthy balance of gut bacteria, aiding digestion and improving nutrient absorption.
Immunity Boosting Spices
Ingredients like ginger, garlic, and cumin are rich in antioxidants and have anti-inflammatory properties that can help strengthen the immune system and protect the body against infections.
Frequently asked questions
A serving of two Kalmi Kebabs (approximately 170g) contains an estimated 350-400 calories. The exact number can vary based on the fat content of the cream and the amount of butter used.