These quick n easy but very scrumptious Chicken Kalmi Kebab are a hallmark of the rich and indulgent Mughal cuisine. The roasted spices render them a depth of flavour and distinctive aroma that words cannot describe.

The cuisine of South Asia is not just a trail of curries but the people here are equally crazy about Kebabs. Though the process of cooking kebabs sounds very rustic and basic but in Indian subcontinent it has become a sublime art which is passed on from one generation to another.

It is believed that Afghan soldiers introduced Kebabs to India, who used to grill meat on their swords over open fires. Later on skewers took place of the swords and an infinite variety and refined techniques were introduced by the royal cooks of the Mughal kings.

In these particular kebabs, gram flour helps bind the marinade to the meat as well as give a crispy outer layer, while the yogurt keeps them succulent and juicy. Cashews add to the richness of flavour and creaminess as the meat melts in your mouth.

You can also make Kalmi Kebab with lamb chops using the same recipe. This low fat recipe is ideal for weight watchers.


6 chicken drumsticks
1/4 cup lemon juice
1 teaspoon salt or to taste
1 teaspoon red chilli powder
1/2 teaspoon turmeric
1/4 cup thick yogurt
1/4 cup cashews or almonds
2 teaspoons ginger-garlic paste
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 cloves
1 small stick cinnamon
6-7 whole peppercorns
1 teaspoon cardamom seeds
1 tablespoon gram flour
1 teaspoon rose water
1 teaspoon olive oil or ghee to grease the pan

This Is What You Do:

Poke the drumsticks all over with a knife or fork. Marinate them in lemon juice, salt ,red chilli powder and turmeric for 15 minutes for first marination.

Meanwhile prepare the second marination. Toast all the dry spices, cashews and gram flour lightly on a skillet till aromatic. Add the spices, cashews, yogurt, ginger-garlic paste and rose water to a blender and make thick paste.

Marinate the chicken in this paste now for at least 30 minutes. You can do it overnight to save time.

Lightly grease a non-stick pan or heavy bottomed frying pan. Place the marinated chicken on it and roast till it turns golden on the outside with light charred marks.
Add the marinate to the chicken. Reduce heat, cover the pan and let it cook for 15 minutes on low heat till the chicken is done.

Or you can bake them in the oven. Preheat the oven at 200 degrees C. Bake for 15-20 minutes.

Or you can grill them on a BBQ grill till nicely charred.

Serve hot with onion rings and lemon wedges.

Serves 2

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