Before going into the kalmi kabab recipe, I want to wish a Happy new year, to all my dear blog readers! I hope 2016 is a fantastic year for you all!
Many thanks to everyone who has been a reader in 2015. Thank you for dropping by, for subscribing, for trying my recipes and taking the time to comment. Also, thank you for the constructive criticism.
Unlike previous years, when I spent winter holidays with my family in my home country Romania, this time I decided to stay in Mumbai.
Despite having a mostly non-Christian population and in spite of the heat, my second home town Mumbai did it’s best to celebrate Christmas. Christmas lights and decorated Christmas trees were all over, Santa and Christmas carols as well. But I have to admit that the white Christmas nostalgia got me and I missed my family back home, even though we connected via telephone and online video calls.
Luckily, my daughter’s excitement for Christmas tree, Santa gifts and the lights all over, my husband’s support (playing daily Christmas songs) and our great friends here, they all managed to throw me into the holiday spirit, helped me focus on the positive and have a great time.
After all, it wasn’t so bad skipping on all of my old traditions and embrace a new type of holiday spirit in India.
Today’s recipe, Kalmi kabab is for all the kabab lovers out there. Chicken pieces marinated in a mixture of yogurt, divine spices and chickpea flour (gram flour/besan), then grilled and served with mint leaves and onion rings.
If you search for more Indian chicken starters or other spicy grilled chicken recipes, you may want to take a look at these:
Step by step Chicken Kalmi Kabab recipe
Start by dry roasting chickpea flour over medium-low heat, until the flour lightly browns all over and gives off a nutty aroma. It will take between 3-5 minutes. Stir frequently. Once done, let it cool before using it.
Note: Fenugreek leaves are not easily available in Western markets, you can find them at your local Indian market (fresh fenugreek leaves are called methi and dried fenugreek leaves are called kasoori methi) or you can buy online on amazon
Take a big bowl, beat the egg and add the roasted chickpea flour and all the ingredients left listed under “For marinade”. Marinate the chicken for 3 hours at least. More you marinate, better the taste.
Once the chicken is marinated, all you have to do is to thread the chicken pieces onto skewers and lightly rub with butter.
Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.
Serve warm with mint leaves and onion rings.
Enjoy!
- For marinade:
- 500 gm chicken breast, cut into small pieces;
- 3 tbsp roasted chickpea flour/besan/gram flour;
- 1 egg;
- 1/2 cup of yogurt;
- 1 tsp grated ginger;
- 1 tsp crushed garlic;
- juice from one lime or half lemon;
- 1/2 tsp dried fenugreek leaves (optional);
- 1/2 tsp cinnamon powder;
- 1/4 tsp cloves powder;
- 1/2 tsp green cardamom powder;
- 1/2 tsp nutmeg powder;
- 1 tsp garam masala;
- 1 tsp black pepper powder;
- 1 tsp salt;
- pinch of saffron (optional);
- Serve/garnish:
- few mint leaves;
- 1 onion, cut into rings.
- Start by dry roasting chickpea flour over medium-low heat, until the flour lightly browns all over and gives off a nutty aroma. It will take between 3-5 minutes. Stir frequently. Once done, let it cool before using it.
- Take a big bowl, beat the egg and add the roasted chickpea flour and all the ingredients left listed under "For marinade". Marinate the chicken for 3 hours at least. More you marinate, better the taste.
- Once the chicken is marinated, all you have to do is to thread the chicken pieces onto skewers and lightly rub with butter.
- Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.
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