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.