Kalmi Kabab

Kalmi Kabab is essentially chicken drumsticks marinated in yogurt and spices and cooked in a tandoor. Well I do not have a Tandoor but an ordinary oven is not bad. I also managed to recreate the onion relish usually served with kababs in north India. It is a easy crowd-pleaser but requires planning ahead!

We will need,

Chicken drumsticks 5
Full fat Yogurt 1/2 cup
Chilly powder 1 tbsp
Dhania powder 1 tbsp
garam masala 1 tsp
Chat masala 1 tsp

for the onion relish:
red onion 1 medium
lime 1
Chat masala 1 generous pinch
  • Beat the yogurt till smooth.(if the yogurt is a bit tart, the kababs will be better) mix in the spices and salt. Wash and clean the drumsticks, pat it dry. Marinate the chicken in the yogurt marinade, preferably overnight.
  • Turn the broiler on. Arrange the marinated chicken on a roasting wire rack. I just use my wire rack on a oven proof baking dish and broil it for 15-20 minutes. Take it out and turn, baste it with the yogurt marinade. Pop it into the broiler again. Cook till the meat comes off the bone.
For the onion relish:
Thinly slice red onion and mix in salt, lime juice sprinkle chat masala. Let it stand it for at least 30 minutes and serve it with Kalmi kabab.


.robert said...

How far away should the chicken be from the heat source?

I have not looked to see where you are from but in the USA the broiler is most of the time inside the oven (cooker) where you have 3 removable racks. The top one is very near the broiler elements while the bottom one is close to the oven elements.

My oven has 6 slots that the 3 racks can be moved to. Some ovens do have a broiler below the oven as a separate compartment but I have not seen one of those in a long time.

I recall that in the UK they had a broiler over the stove-top rather than in the oven.

.robert said...

Nth try at commenting, had a lot to say but how far away is the meat from the broiler element when you cook it? In my oven the times you give would result in charcoal unless I had the meat on the lowest rack possible.

Kannada Cuisine said...

Hi .Robert... Thanks for the query. Well "Broiler" I mean direct heat of the element. Though the technique is known by a variety of names. Basically Kababs in India are cooked briskly on very high temperatures in clay ovens called "Tandoors". It is high heat that ultimately matters, not broilers/ovens/stovetops! The basic idea is to cook the meat quickly on very high temp so that it stays juicy but cooked thru
Hope this helps :)

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Nidhi Chopra said...

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