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Thursday, 16 August 2012

Kalmi Kabab

Chicken pieces( boneless)- 500 gms
Thick curd- 1/2 cup
Ginger and Garlic paste- 2 tbsp
Green chilli paste- 1 tsp
Besan flour- 2 tbsp
Egg beaten- 1 no
Food color yellow- pinch
Garam masala powder- 2 tsp
Salt to taste
Butter or Oil for basting
Kalmi Kabab

In a large bowl add curd, ginger and garlic paste, green chilli paste, besan flour, beaten egg, food color, garam masala powder and required salt. Whisk everything well to get smooth paste, add the chicken pieces to this marination and marinate chicken pieces for atleast four hours. Pre heat oven at 300 f, meanwhile skew the chicken pieces into a metal skewers. Place the chicken skewers in the center rack of the oven and place a baking tray in the lower rack of the oven to collect the drippings. Bast the chicken pieces with butter and turn the chicken pieces occasionally until the Kalmi kababs are browned on all sides and cooked completely.
Garnish with onion slices and serve along with tandoori roti or with pulao.
Chicken Kabab


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