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Kalmi Chicken Kebabs

Prep Time: 20 mins I Soaking Time : 1 hr. I Marinating Time: 3 hrs./Overnight for best results I Cooking Time: 1 hr. I Serve: 3-4

Kalmi Chicken Kebabs is a delicious kebab from the Mughlai cuisine, marinated with spices, cashew nut paste and yoghurt. Coated in rich and flavorsome marinade, the spices give it a depth of flavour, while the yogurt keeps them succulent and juicy. The dish can be shallow-fried on a grill pan or can also be baked in OTG until deep golden in color. The kalmi kababs get a distinctive nutty aroma from the addition of cashews. The flavours are rather mild yet the kebabs taste simply awesome. Serve this delicious party starter along with Dahi Pudina Chutney. Once you try this recipe, I bet you will fall for more!

Ingredients :-

For Cashew Nut Paste :-

½ cup/75 g. Cashew-Nuts

2 tbsp./20 g. Poppy Seeds/Khus Khus

8-10 Black Peppercorns

3 Green Cardamom (whole)

Water (enough for soaking) + 3 tbsp/45 ml. (for grinding)

For Marinating :-

4 Chicken Whole legs (Skin On, washed & pat-dry)

¼ cup/50 g. Curd/Yogurt

2 tbsp. Mayonnaise

1.5 inch Ginger (grated)

10-12 Garlic Cloves (minced)

1.5 tsp. Lime Juice

Cashew Nut Paste

½ tsp. Turmeric Powder

Salt to taste

1 tsp. Chat Masala Powder

1 tsp. Red Chilli Powder

1 tsp. Garam Masala Powder

2.5 tbsp. Vegetable Oil (divided)

Process :-

For Marinating :-

Place the chicken legs on the chopping board and make a few incisions on all the chicken legs one by one. Once done transfer the chicken legs to a large bowl

Take another small bowl and add all the ingredients mentioned under the cashew Nut paste list to the bowl one by one. Cover it and soak for at least 1 hr.

After an hour, discard the soaked water and add all the soaked ingredients + 3 tbsp of fresh water to the blender jar. Close the lid of the jar tightly and grind to make a smooth paste (medium speed). Set aside

In a large bowl add chicken + all the ingredients mentioned under the marinating Ingredients list to the bowl. Mix well until all the leg pieces are well coated. Cover it and set aside for at least 4 hours or overnight for the best results

After 3 hrs/overnight remove the lid/cling film, again mix well and set aside (covered)

For Grilling :-

Preheat the oven to 180° C for 10 minutes. Line a butter paper on the baking tray and then place the marinated leg pieces on the butter paper placed on the baking tray. Apply the marinade mixture on both the leg pieces evenly

Transfer the baking tray to OTG & bake for 45-50 mins. Turn sides every 10-15 mins & baste with melted butter. After 40 Mins, take out the tray with the help of an oven glove or thick cloth.

Turn the chicken to the other side with the help of tongs and again brush some oil onto it. Again place the tray in the oven and bake in convection mode for another 20 mins.

After it is done, take out and check if the chicken has cooked properly or not. If yes, turn off the OTG

A perfectly cooked chicken will be soft and easy to bite through. If not, grill for another 10 mins

On Stovetop :-

Heat a grill pan. Add 1.5 tbsp of vegetable oil to the pan and with the help of a brush apply the oil on all sides of the pan

Once done, place the marinated leg pieces on a preheated pan one by one. Apply the remaining marinade mix/paste on the leg pieces evenly and cook for 8-10 mins on low flame

With a help of a tong flip over and cook the other side for another 7-8 mins on low flame

Drizzle oil over the kebabs and fry until golden brown on all sides

Flip over, apply the oil again and cook the other side for another 5-7 mins on low flame

Flip the kebabs in regular intervals for even cooking and to avoid burning. Once the kebabs gets completely cooked and a golden crust is formed outside, dish out on a serving plate & serve hot

Time to Taste:)

Serve with some mint & coriander dip/chutney, lemon & onion salad with a drink of your choice

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