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Indian Recipes Regional North India Mughlai Nawabi Kalmi Kabab
Indian Recipes Regional North India Mughlai Nawabi Kalmi Kabab
Nawabi Kalmi Kabab
Sunday, 17 July 2011
Description
The Nawab's Kalmi Kabab is a soft and mildly spicy kebab.Ingredients
Chicken Thighs - 16 nos
Ginger Garlic Paste - 1 tbsp
Red Chilli Paste - 1 tbsp
White Pepper Powder - 1 tbsp
Vinegar - 10 ml
Refined Oil - 90 ml
Hung Curd - 350 ml
Cream - 100 ml
Grated Cheese - 50 gm
Garam Masala Powder - 1 tbsp
Coriander Powder - 1 tbsp
Crushed Peppercorn - 1 tbsp
Gulab Jal (Rose Water) - 2 drops
Refinded Oil - 80 ml
Melted Butter - 30 ml
Salt to taste
Methods/steps
Clean and remove thigh bones from one side and cut the flesh into two equal parts. Pat dry and keep aside.
First Marination
In a bowl put ginger garlic paste, red chilli paste, salt, white pepper powder, vinegar, oil and mix well. Add the chicken pieces and rub well.
Second Marination
1. Whisk hung yogurt in a bowl, and add the remaining ingredients in the order listed. Mix Well.
2. Put the marinated chicken pieces in the mixture, rub well and leave for 2-3 hours.
Cooking
1. Roast the marinated chicken over a grill or in a hot tandoor for about 10-12 minutes. Use a skewer if needed.
2. When the chicken is almost cooked, remove it and let moisture drain.
3. Baste with melted butter and roast for another 2-3 minutes.
4. Serve with chutney
Let the chicken marinate for 1 hour.
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