The origin of Kalmi Kebab is from the Mughal era, of course, I mean where else will Kebabs so delicious can come from except for the Mughals. The Mughals introduced Kebabs to the Indian cuisine and when their Kebab making skills were fused with the spices of India to give super delicious and scrumptious dishes. This dish now is very popular in Hyderabad and is very prodly an addition to the Nizam cuisine, which of course is greatly influenced from the Mughals.
Tangdi Kebab are everyone’s favorite. Tandoori kebabs are pretty popular amongst people and mostly when we think of Tangdi kebab, the first kebabs that come to mind are the red tandoori kebabs.
With the huge variety that Chicken offers in the “World of Kebabs”, these happen to be one of the easy ones and definitely something beginners can easily cook to impress. The kebabs need marination time, overnight is not needed, 3 hours are enough. If you are running out of time, marinate and wrap them up with cellophane or a tight lid and leave them in the freezer for 15 – 30 minutes. Not any longer or the chicken pieces would freeze.
The chicken can be cooked in the oven as well, but going through the traditional way for cooking Kalmi Kebab, I decided to pan fry them. With pan frying, the besan cooks properly adding crunch to the chicken, which otherwise in the oven to take longer. Again, you might prefer the oven and if you do, its 350F/180C for 20 minutes each side.
As I said before, the dish is great for beginners and super easy to make. If you are a great cook, this dish makes an excellent side dish to your party and the flavors show great efforts. Hope you enjoy making it as much as I did.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 4 No. Chicken Legs Drumstick and thigh
- 3 tbsp Ginger garlic paste
- 4 tbsp Lemon juice
- 2-3 No. small green chilies chopped
- 4 tbsp Green coriander leaves chopped
- 2 tbsp Cashews soaked in water for 10 mins
- 1/2 cup Greek Yogurt
- 1 tsp Salt more or less according to your taste
- 1.5 tsp Red chili powder
- 2 tsp Tandoori masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp black pepper powder
- 1/2 tsp Cumin powder
- 2 tbsp Butter optional
- 6 tbsp Canola oil If you don't use butter, use extra oil
Ingredients
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- These kebabs are great for tea parties/ brunch parties.
- You can serve them with curry, Roomali Roti, or even with Daal Chawal as a side dish.
- Wash the chicken leg pieces, pat dry and make slits.
- Rub the Chicken pieces with Ginger garlic paste, Tandoori Masala, cumin powder, Salt, Turmeric powder, Red chili powder, Black pepper powder, Yogurt, salt, and Lemon juice to the chicken.
- Make a paste of the soaked cashews.
- Add the cashew paste to the chicken. Mix it well. Keep aside for a minimum of 30 minutes, more if you have time.
- Add butter and oil to the pan.
- Add the chicken pieces one by one.
- Cook the Kebab pieces in the pan, 7-10 minutes on each side, or till you feel they are completely cooked. I prefer them well done.
- The Chicken pieces should be completely dry.
- Serve with mint - yogurt chutney.
A kabab tandoor me kaise banega
Hi Manoj. It can be made in the Tandoor too. Let the kebabs to cook for 15-20 minutes each side. Keep brushing with oil or butter in between. This is for gas tandoor.
If in the oven, preheat oven at 180C and brush butter/ oil, and cook for 10-15 minutes each side. Make sure you keep a tray underneath to catch the dripping. Keep brushing with Oil/butter.