Kalmi Kabab Recipe – Mughlai Style Chicken Tangdi Kebab

A popular non-vegetarian appetizer from the Mughlai cuisine, Kalmi Kebab uses the leg piece or the chicken drumstick.  Chicken legs, Hung Curd (Greek Yogurt), Fresh cream, Ginger, Garlic, Lemon juice, Turmeric powder (Haldi), Cashew nuts, Cumin powder (Jeera), Garam masala powder, Red Chilli powder, Black pepper powder, Salt   3 Chicken legs 1/4 cup Hung Curd (Greek Yogurt) 1 tablespoon Fresh cream 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 1 tablespoons Lemon juice 1/4 teaspoon Turmeric powder (Haldi) 1 tablespoon Cashew nuts 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 1 teaspoon Red Chilli powder 1 teaspoon Black pepper powder Salt , to taste     30   20     To begin making the Kalmi Kebab Recipe, thoroughly wash and clean the chicken leg pieces.In a mixer jar, grind the cashew nuts to a fine thick paste using little water. Transfer to a bowl and set aside.In a mixing bowl, combine yogurt, cream, ginger garlic paste, lemon juice and mix well.Add turmeric powder, cashew nut paste, cumin powder, garam masala, red chilli powder, black pepper powder and salt. Mix well to combine.Add the chicken pieces, coat well with the marinade and refrigerate to marinate for a minimum of 30 minutes or overnight. Heat some oil in a non-stick pan. Place the marinated chicken on it and shallow-fry on high heat till the underside turns deep golden in colour.Flip and cook the other side on high heat till golden. Cover and cook on medium heat for 10-15 minutes.Alternatively, you can also cook/roast the chicken in an oven/tandoor. Serve Kalmi Kebab as a party starter along with Pickled Onions and Dahi Pudina Chutney. You can also make it as a side dish with your simple meal of Lahsuni Dal and Steamed Rice.