Kalmi Kabab Recipe - Mughlai Style Chicken Tangdi Kebab
A high protein Mughlai recipe with chicken legs, hung curd (greek yogurt), fresh cream. Ready in 50 min, serves 3.
Curated byZainab Khan🇮🇳
Instructions
14 steps- 1
To begin making the Kalmi Kebab Recipe, thoroughly wash and clean the chicken leg pieces
chicken legs(3) - 2
In a mixer jar, grind the cashew nuts to a fine thick paste using little water
cashew nuts(1 tablespoon) - 3
Transfer to a bowl and set aside
- 4
In a mixing bowl, combine yogurt, cream, ginger garlic paste, lemon juice and mix well
fresh cream(1 tablespoon)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)tablespoons lemon juice(1) - 5
Add turmeric powder, cashew nut paste, cumin powder, garam masala, red chilli powder, black pepper powder and salt
turmeric powder (haldi)(1/4 teaspoon)cashew nuts(1 tablespoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)salt - to taste - 6
Mix well to combine
- 7
Add the chicken pieces, coat well with the marinade and refrigerate to marinate for a minimum of 30 minutes or overnight
chicken legs(3) - 8
Heat some oil in a non-stick pan
- 9
Place the marinated chicken on it and shallow-fry on high heat till the underside turns deep golden in colour
chicken legs(3) - 10
Flip and cook the other side on high heat till golden
- 11
Cover and cook on medium heat for 10-15 minutes
- 12
Alternatively, you can also cook/roast the chicken in an oven/tandoor
chicken legs(3) - 13
Serve Kalmi Kebab as a party starter along with Pickled Onions and Dahi Pudina Chutney
- 14
You can also make it as a side dish with your simple meal of Lahsuni Dal and Steamed Rice
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kalmi Kabab Recipe - Mughlai Style Chicken Tangdi Kebab
A high protein Mughlai recipe with chicken legs, hung curd (greek yogurt), fresh cream. Ready in 50 min, serves 3.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Kalmi Kebab Recipe, thoroughly wash and clean the chicken leg pieces
chicken legs(3) - 2
In a mixer jar, grind the cashew nuts to a fine thick paste using little water
cashew nuts(1 tablespoon) - 3
Transfer to a bowl and set aside
- 4
In a mixing bowl, combine yogurt, cream, ginger garlic paste, lemon juice and mix well
fresh cream(1 tablespoon)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)tablespoons lemon juice(1) - 5
Add turmeric powder, cashew nut paste, cumin powder, garam masala, red chilli powder, black pepper powder and salt
turmeric powder (haldi)(1/4 teaspoon)cashew nuts(1 tablespoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)salt - to taste - 6
Mix well to combine
- 7
Add the chicken pieces, coat well with the marinade and refrigerate to marinate for a minimum of 30 minutes or overnight
chicken legs(3) - 8
Heat some oil in a non-stick pan
- 9
Place the marinated chicken on it and shallow-fry on high heat till the underside turns deep golden in colour
chicken legs(3) - 10
Flip and cook the other side on high heat till golden
- 11
Cover and cook on medium heat for 10-15 minutes
- 12
Alternatively, you can also cook/roast the chicken in an oven/tandoor
chicken legs(3) - 13
Serve Kalmi Kebab as a party starter along with Pickled Onions and Dahi Pudina Chutney
- 14
You can also make it as a side dish with your simple meal of Lahsuni Dal and Steamed Rice
Rate this recipe
