Traversing through the labyrinth of global culinary wonders, one often stumbles upon dishes that don’t merely satiate the hunger but offer an experience, a memory, a tale of a thousand flavors. Enter the realm of the Kalmi Kabab, a dish that holds within its tender folds the legacy of the ancient Mughal kitchens.
Every bite is like turning a page from a rich culinary diary, where spices dance and traditions sing. It’s not just a dish, it’s a journey – from the bustling by-lanes of Old Delhi to the royal courts of the Mughals. And as we embark on this adventure today, we’re not just preparing a meal, we’re awakening history, one kabab at a time. Join me, as we dive deep into the aromatic world of Kalmi Kabab, uncovering secrets, techniques, and flavors that have stood the test of time.
Kalmi Kabab
Equipment
Ingredients
For Kebab
- 6 pcs. Chicken thinly sliced
- ½ tsp. Ginger Paste
- ½ tsp. Garlic Paste
- 2 tbsps. Lemon Juice
- 2 tbsps. Cashew Paste
- ½ cup Curd or Thick Market Yogurt
- 3 tbsps. Cream
- ½ tsp. Red Chili Powder
- ¼ tsp. Haldi or Turmeric Powder
- 3 tbsps. Roasted Besan
- 1 pc. Egg Whole
- ¼ tsp. Potli Masala
- salt
For Kebab Masala
- 1/8 tsp. Garam Masala Powder
- 1/8 tsp. Nutmeg Powder
- ¼ tsp. Sukha Dhaniya or Coriander Powder
- 1/8 tsp. Roasted Cumin Seeds
- Sticks for skewing
Instructions
- Prepare Kalmi Kabab
- Soak the wooden skewers first for at least 2 to 3 hours. This will prevent the skewers from burning during cooking. Cut the chicken or mutton pieces then set it aside.
- Take ¼ teaspoon of Powdered Potli Masala. Next, dry roast besan in a kadai until it turns light brown.
- In a separate bowl, prepare the spices by mixing the roasted cumin seeds along with coriander, nutmeg and masala powders before setting it aside.
- Prepare the marinade in a large bowl by adding and mixing all of the ingredients one by one except the egg, besan and spices.
- Add the dry spices and salt according to your taste before adding the egg and besan then mix it well until no lumps are formed.
- Put the already-cut chicken or mutton pieces in the marinade and let it sit in the refrigerator for at least four hours or overnight.
- Preheat the oven at 400 degrees Fahrenheit and brush the grills with some oil. Skew the marinated chicken or mutton pieces before placing it there. Bake for at least 20-25 minutes, turning the Kabab once the bottom part turns brown.
- Brush with some butter and grill for another two minutes before serving.
- HOMEMADE
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Kalmi Kabab in an Oven: The Baked Delight
- Preparation: Begin with the usual preparations — clean the chicken drumsticks, make slight gashes for the marinade to seep in, and prepare your marinade just as you would for the traditional method.
- Marinate: Ensure the chicken is well-coated in the marinade. As always, the longer you let the chicken sit in the marinade, the better. Overnight in the refrigerator is ideal.
- Preheat the Oven: Before you begin cooking, preheat your oven to 375°F (190°C). This ensures even cooking right from the start.
- Arrangement: Line a baking tray with aluminum foil for easier cleanup. Place a wire rack on top of the tray. Arrange your marinated drumsticks on the wire rack. This setup allows excess marinade to drip down while ensuring the chicken cooks evenly.
- Baking: Place the tray in the center of the oven and bake for about 25-30 minutes. The raised temperature ensures the chicken gets a nice charred look similar to the grilled version.
- Broil for Finish: For that signature char on the outside, switch your oven to broil and cook the kababs for an additional 3-5 minutes. Keep a close eye during this step as the kababs can burn quickly.
- Rest & Serve: Once done, take them out and let them rest for a couple of minutes. This lets the juices redistribute within the kababs.
Tips for making Kalmi Kabab
Serving Suggestions for Kalmi Kabab
- Sides:
- Green Mint Chutney: A classic, this zesty chutney complements the rich flavors of the kabab.
- Onion Rings: Sprinkle them with a hint of chaat masala to give a tangy kick.
- Naan or Tandoori Roti: These traditional Indian breads are perfect to mop up any leftover juices and chutneys.
- Garnishes:
- A sprinkle of freshly chopped cilantro and a squeeze of lemon can uplift the dish.
- Thinly sliced ginger strips can also be a refreshing garnish, adding a punch with every bite.
- Beverages:
- Masala Chai: The spicy warmth of the tea contrasts beautifully with the flavors of the kabab.
- Lassi: This yogurt-based drink, whether sweet or salty, complements the spices and cools the palate.
Cooking Tips & Insights for Kalmi Kabab
- Chicken Quality: Always opt for fresh chicken. The flavors are more profound, and the meat is more tender.
- Marination: Ensure every gash, every nook of the chicken drumstick is coated with the marinade. It’s these pockets that will hold onto the flavors.
- Avoid Overcrowding: When placing them in the oven, ensure the drumsticks aren’t touching. Overcrowding can cause them to steam rather than bake.
- Beware of Over-marinating: Yes, marinating imparts flavor, but leaving chicken in an acidic marinade for too long can make the meat mealy.
FAQs on Kalmi Kabab
- Can I use boneless chicken for Kalmi Kabab?Absolutely! While drumsticks are traditional, boneless thighs or breasts can also be used. Adjust cooking time accordingly.
- I don’t have a wire rack for baking. What can I do? No worries! You can place the kababs directly on a foil-lined tray. Just remember to flip them halfway through to ensure even cooking.
- What if I don’t have all the spices mentioned?The beauty of Indian cooking is its flexibility. While some spices are core to the dish, feel free to improvise or skip one or two if unavailable.
- How can I store leftover Kalmi Kabab? Cool the kababs to room temperature, place them in an airtight container, and refrigerate. They should be consumed within 2-3 days for best flavor. To reheat, bake them in the oven at a low temperature until warmed through.
- Can I freeze marinated Kalmi Kababs for later use? Yes! After marinating, place them on a tray, freeze until solid, and then transfer to a freezer bag. They can be stored this way for up to a month. Thaw in the refrigerator before cooking.
The journey with Kalmi Kabab has been nothing short of a culinary revelation. From Mughal emperors to our dinner plates today, it’s a dish that transcends time. Each bite captures centuries of flavor and tradition. As we wrap up this delectable exploration, remember, with every kabab you savor, you’re relishing a piece of history. Here’s to the timeless tales of cuisine and the joy of discovering them. Until the next flavor adventure!
Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.