Treat your family tonight with these juicy and tender Kalmi kebab recipe. Boneless chicken pieces marinated in aromatic and flavorful Indian spices and grilled to perfection. Bone-in chicken or mutton pieces can also be used for this recipe – cooking time will vary if using mutton. From my kitchen to yours this tasty and succulent delicacy requires 4 hours of marination and 20-25 minutes of baking but longer the marination the more juicer and tender these kebabs will turn out to be. PANEER LOVERS – SUBSTITUTE CHICKEN WITH PANEER and you will have KALMI PANEER KABAB RECIPE 🙂 To save wooden skewers from burning, soak them in cold water for 2-3 hours. This way they will not ignite or burn out during grilling. Before adding egg to the marinade mixture check your seasonings and adjust the salt and spice content. Besan(gram flour) is roasted and added to the marination- this way it adds depth of flavor to these kebabs.
This recipe calls for potli masala which is a blend of fragrant spices and is mainly used in Hyderabadi cuisine. It is a blend of 13 spices – bay leaf, Whole coriander seeds, dried rose petals, sandalwood powder, whole black cardamom, cinnamon, star anise, dried fenugreek leaves, dried vetiver roots (khas ki jad), Stone flower(kalpaasi or dagad phool also known as pathar ke phool), betel flower roots (Paan ki jad), Spiked Ginger Lily (Kapoor Kachri) and Allspice (kabab chini). To make homemade POTLI MASALA – Combine 4 tablespoon of coriander seeds with 2 tablespoons of each of the above mentioned spices and ground to paste- homemade POTLI MASALA ready. No potli masala on hand substitute it with any chicken tikka masala. For grilling chicken in a kadhai follow the recipe here.
