Chicken Kalmi Kabab is a famous chicken dish from Mughlai cuisine in which chicken leg pieces are marinated in yogurt and spices before being cooked in a tandoor or pan.
Kalmi kabab (kebab) is a delicious chicken starter, and if you enjoy kebabs, you must try this juicy, succulent, and delectable chicken leg kabab. It is also known as murgh tangdi kabab.
As kabab lovers our favorite kababs include kalmi kabab, malai kabab, hariyali kabab, tandoori kabab, and so on. Though chicken kalmi originates from rich Mughlai cuisine, the dish is simple and uses commonly available ingredients.
There are different types of kebabs prepared using chicken drumsticks and technically you can call any chicken drumstick kebab as tangdi kabab. However, each tangdi kabab is unique in taste.
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Ingredients for Kalmi Kabab
Chicken: This kabab recipe calls for chicken leg pieces aka drumsticks. I prefer to buy tender chicken leg pieces for this recipe and definitely they are with bone pieces.
Curd & Cream: Hung curd is used for marination. When water is strained out from the curd it is known as hung curd. This is similar to Greek yogurt, so, you can either use hung curd or Greek yogurt.
Fresh cream is also an important ingredient for this dish.
Ginger-Garlic Paste: I have made ginger paste and garlic paste separately and used for marination. You can also use store bought ginger and garlic paste.
Spice Powders: Turmeric powder, coriander powder, garam masala powder and red chili powders are used in the recipe.
Oil: I have used vegetable for this dish. You can also add a dash of deshi ghee (clarified butter)
Others: lemon juice, coriander leaves, green chili, gram flour, salt, etc.
How to Make Chicken Kalmi Kabab at Home
Learn to make chicken kalmi kabab recipe by following step-by-step instructions.
At first wash and rinse the chicken leg pieces. You can make one or two slits in each drumstick. This helps to enter the marination inside the chicken pieces.
Marination plays a key role in any kabab recipe. Add lemon juice, ginger paste, garlic paste, and salt to the leg pieces and marinate for 10 minutes.
Now add hung curd, cream, other dry spice powders and gram flour. Mix well and coat the chicken pieces with the marinade. Gram flour helps to bind the spices together.
Allow the chicken to marinade for 30 minutes to 1 hour in the refrigerator. You can also keep the marinated chicken overnight for better outcome.
After that, heat the oil in a nonstick skillet and add the marinated chicken. Shallow fried the chicken over medium to high heat until one side has turned golden brown in color. Flip the other side and heat until done.
Now, set a roti jali (also known as a steel papad roaster) on a gas burner. Keep the prepared chicken leg piece and roast it over fire for a few minutes before flipping it to create the charred effect.
Repeat the process for all chicken legs and Restaurant style murgh kalmi kabab is ready to serve.
Serving Suggestions
Chicken leg kebab is usually served as an appetizer. You can pair it with green chutney or any of your favorite dip. People also love to add laccha onion salad, kachumbar salad or any salad of their choice.
This kabab (kebab) also goes well with jeera rice or ghee rice or varieties of Indian flatbreads (roti, naan, paratha) and dal.
Enjoy this dish as a protein-rich meal with salads on the side.
Variations
While the traditional kalmi kebab is quite flavorful on its own, there are several variations you can try to add a twist to the recipe.
- Spicy Kalmi Kabab: In addition to the traditional spices, add extra red chili powder, green chilies, or hot chili paste to give the kebabs more heat.
- Tandoori Kalmi Kebab: Cook in a tandoor oven or on a charcoal grill to get the authentic smoky flavor.
- Malai Kalmi Kabab: Use extra cream and a touch of saffron in the marinade for a richer, creamier variation.
Making Ahead & Storage
You can marinate the chicken legs ahead of time and refrigerate them overnight to enhance the flavors, then prepare kalmi kebab fresh right before serving.
You can keep leftover chicken leg kebab in a dry airtight container and store in the refrigerator for 2-3days. Re-heat in microwave and serve.
Top tips
- Always choose medium size chicken leg pieces as they are tender and juicy in nature and cook faster on stovetop.
- After marinating the chicken, cover it with cling film and keep in the refrigerator.
- Use fresh ingredients for better results.
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Kalmi Kabab
Materials
- 5 nos Chicken Leg Pieces (~500 gms)
- 2-3 tablespoon Hung Curd (Greek Yogurt)
- 2 tablespoon Fresh Cream
- 1 tablespoon Gram Flour
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- 1 tablespoon Lemon Juice
- Salt to taste
- 2-3 tablespoon Vegetable Oil
- 2 tablespoon Coriander Leaves chopped
- 1 teaspoon Green Chili chopped
Instructions
- Wash and clean the chicken leg pieces thoroughly and marinate with lemon juice, ginger paste, garlic paste and salt for 10 minutes.
- Next add hung curd, fresh cream, dry spice powders and gram flour. Mix well and coat the chicken pieces with the marinade.
- Allow to marinate the chicken pieces for 30 minutes to 1 hr. in the refrigerator.
- After that, heat oil in a non-stick pan and place the marinated chicken on the pan.
- Shallow fry the chicken under medium to high heat until one side turn golden brown in color. Flip the other side and cook until done.
- Now take a roti jali (also known as steel papad roaster) and place it on gas burner.
- Keep cooked chicken leg piece, cook on fire for few minutes and flip the other side to get the charred effect in the leg piece.
- Follow the same process for all the leg pieces and serve them with salad and dip.
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