If you wanna make restaurant style classic chicken kalmi kabab, you are at the right page! This delicious yet easy chicken kalmi kabab is a must-have recipe in your repertoire!
I love smoky kababs the most if you wanna know what’s my favorite Indian food!
Well, historically the kababs may not have an Indian origin, but they have assimilated into the mainstream Indian cuisine so seamlessly that I can’t help but consider them as classic Indian food!
Since the time I started my blog many years ago, I have tried perfecting my kabab grilling skill which is why you would have seen many kabab recipes here.
That’s simply because when you smoke up some sizzling smoky kababs at home, that gives you a different level of satisfaction and sense of accomplishment!
To add to my list of favorite kababs recipes, I bring to you today the immensely popular chicken kalmi kabab recipe which is a close competitor of tandoori chicken but having a completely different flavor profile!
What is chicken kalmi kabab?
If you are as much in love with smoky chicken kabab as us then you will badly fall for these classic chicken kalmi kabab once you try making them at home!
Chicken kalmi kabab is typically made with chicken drumsticks, without the skin. Drumsticks are marinated in a yogurt & cream based marinade infused with beautiful flavors of aromatics & spices.
They are then cooked to perfection in a tandoor for that irresistible smoky flavor with juicy melt-in-mouth texture of meat!
When you replicate the restaurant style chicken kalmi kabab at home, you can either broil them in your traditional oven or air fry them just as I did. Both the processes will yield beautiful results.
Ingredients for chicken kalmi kabab
Chicken drumsticks: Kalmi kabab is typically made with chicken drumsticks. You may use other cuts of chicken as this marinade produces exceptional results with anything.
I have used skinless chicken drumsticks for my homemade version of restaurant style chicken kalmi kabab to keep it as authentic as it could be!
Greek yogurt: You should use a thick yogurt which can be either Greek yogurt or hung curd. This will ensure that the marinate is thick enough to coat each chicken drumstick nicely without falling off.
Fresh cream: Chicken kalmi kabab is also called malai kabab thanks to its creamy taste and texture. The creaminess is imparted by nothing but fresh cream which can be single or double cream whichever you have handy.
Aromatics: Classic chicken kalmi kabab is generously & beautifully infused with the flavors of the quintessential aromatics of Indian cuisine which are none other than ginger & garlic.
If you like things spicy then add a couple of green chillies while making a paste of ginger & garlic in your blender and add it to the marinade.
Spices: Coming to the powdered spices in your chicken kalmi kabab, you will need turmeric & cumin powder and a dash of garam masala for imparting that sizzling warmth into the meat!
Mustard oil: A little drizzle of oil to bind all the ingredients together. Use mustard oil for best results as its pungency compliments the flavors of the spices & aromatics beautifully.
Egg: This magic ingredient works as a tenderiser keeping your chicken kalmi kabab soft, juicy and succulent while being grilled under high heat.
Kasuri methi: Dry fenugreek leaves impart a unique flavor which impeccably compliments any cream based recipe; so this is a must to add in your smoky chicken kalmi kabab!
Seasoning: Add salt & freshly crushed black pepper to taste.
How to make restaurant style chicken kalmi kabab?
Step 1: Wash and pat dry the chicken drumsticks. Using a sharp knife, make a cut at the thickest part of each drumstick to let the marinate go deep inside the meat.
Step 2: Drizzle juice of one lemon and half a teaspoon of salt over the chicken drumsticks and give them a good massage.
Step 3: Leave them for 15 to 20 minutes for the seasoning to penetrate deep inside the meat. This step will ensure that the meat is well seasoned and remains soft & juicy even after being cooked at high temperature.
Step 4: Make a smooth paste of ginger, garlic and green chilli in your blender. You can also use readymade ginger and garlic paste; then make a green chilli paste only if you like the heat.
Step 5: In a large mixing bowl, add all the marinating ingredients – Greek yogurt, fresh cream, ginger-garlic-green chilli paste, mustard oil, egg, turmeric powder, cumin powder, garam masala, kasuri methi and salt to taste.
Step 6: Using a wire whisk, give everything a good mix to evenly combine all the spices & aromatics with yogurt & cream.
Step 7: Now drop the chicken drumsticks into the prepared marinade and massage each drumstick with the yogurt mixture to cover them with a thick coating on all sides. This will ensure the flavors penetrate deep inside the chicken.
Step 8: Once you are happy with the marination, you may leave them overnight in the refrigerator or let them sit at room temperature for at least an hour for the flavors to mingle.
Step 9: When you are ready to grill your chicken kalmi kabab, start preheating your air fryer at 190 C / 375 F and set the timer to 20 minutes.
Step 10: After the air fryer is nicely preheated, take the basket out, brush/spray the bottom surface with oil and place the marinated chicken drumsticks in a single layer inside the basket.
Step 11: Reserve any leftover marinate in the bowl; we will use it for basting the chicken in between.
Step 12: Start air frying the chicken kalmi kabab. At halfway through cooking time, take the basket out and flip over each chicken drumstick.
Step 13: Now brush the flipped side with leftover marinating mixture. Return the basket to the air fryer and continue cooking for the remaining time.
Step 14: Check the doneness of the chicken drumsticks at the end of 20 minutes. If the thickest part of meat cuts easily with the edge of a knife and there is no pink trace left, your chicken kalmi kabab is done. If not, air fry them for 5 more minutes.
Pro tip: However, If you feel that the drumsticks are not charred enough to your liking even though they are cooked thoroughly, then also you can continue air frying them for another 5 minutes to impart that beautiful charring on the edges.
Step 15: Your chicken kalmi kabab is ready! Serve them on a platter, sprinkle freshly crushed black pepper on top and garnish with freshly chopped coriander leaves aka cilantro.
Step 16: Squeeze fresh lemon juice over the smoky chicken kalmi kabab and enjoy!
More interesting high protein chicken recipes from Flavor Quotient
Restaurant Style Chicken Kalmi Kabab | High Protein Smoked Chicken Kabab
Author: Priyanka
Recipe type: Appetizer
Cuisine: Indian
Serves: 2 Servings
Ingredients
- Chicken drumsticks – 6, skinless
- Lemon – 1
- Greek yogurt – ½ cup
- Cream – ¼ cup
- Ginger – 2-inch piece
- Garlic – 10 to 12 cloves,
- Green chilli – 2 (adjust based on your preference or skip completely)
- Turmeric ½ tsp
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Mustard oil – 2 tbsp
- Egg – 1
- Kasuri methi – 1 tsp
- Salt to taste
- Fresh coriander leaves to garnish
Instructions
- Wash and pat dry the chicken drumsticks. Using a sharp knife, make a cut at the thickest part of each drumstick to let the marinate go deep inside the meat.
- Drizzle juice of one lemon and half a teaspoon of salt over the chicken drumsticks and give them a good massage.
- Leave them for 15 to 20 minutes for the seasoning to penetrate deep inside the meat. This step will ensure that the meat is well seasoned and remains soft & juicy even after being cooked at high temperature.
- Make a smooth paste of ginger, garlic and green chilli in your blender. You can also use readymade ginger and garlic paste; then make a green chilli paste only if you like the heat.
- In a large mixing bowl, add all the marinating ingredients – Greek yogurt, fresh cream, ginger-garlic-green chilli paste, mustard oil, egg, turmeric powder, cumin powder, garam masala, kasuri methi and salt to taste.
- Using a wire whisk, give everything a good mix to evenly combine all the spices & aromatics with yogurt & cream.
- Now drop the chicken drumsticks into the prepared marinade and massage each drumstick with the yogurt mixture to cover them with a thick coating on all sides. This will ensure the flavors penetrate deep inside the chicken.
- Once you are happy with the marination, you may leave them overnight in the refrigerator or let them sit at room temperature for at least an hour for the flavors to mingle.
- When you are ready to grill your chicken kalmi kabab, start preheating your air fryer at 190 C / 375 F and set the timer to 20 minutes.
- After the air fryer is nicely preheated, take the basket out, brush/spray the bottom surface with oil and place the marinated chicken drumsticks in a single layer inside the basket.
- Reserve any leftover marinate in the bowl; we will use it for basting the chicken in between.
- Start air frying the chicken kalmi kabab. At halfway through cooking time, take the basket out and flip over each chicken drumstick.
- Now brush the flipped side with leftover marinating mixture. Return the basket to the air fryer and continue cooking for the remaining time.
- Check the doneness of the chicken drumsticks at the end of 20 minutes. If the thickest part of meat cuts easily with the edge of a knife and there is no pink trace left, your chicken kalmi kabab is done. If not, air fry them for 5 more minutes.
- Your chicken kalmi kabab is ready! Serve them on a platter, sprinkle freshly crushed black pepper on top and garnish with freshly chopped coriander leaves aka cilantro.
- Squeeze fresh lemon juice over the smoky chicken kalmi kabab and enjoy!
Notes
Pro tip: However, If you feel that the drumsticks are not charred enough to your liking even though they are cooked thoroughly, then also you can continue air frying them for another 5 minutes to impart that beautiful charring on the edges.
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