Kalmi Kabab

Whenever we hear about a kabab recipe we assume that it has to be done on a charcoal flame or in a pre-heated oven. Most commonly kababs are prepared that way, but slightly modifying the cooking method enhances the taste and the flavor.

In this recipe of Kalmi Kabab, I chose to cook the marinated chicken in a pot. This way we do have a full control over the meat and also it retains its moisture and gives more succulent result. Cooking any kind of kabab in a pot over slow flame is my favorite method of cooking. But I do miss that charred color and texture and also that smokey flavor.

The recipe is very easy and simple without too many spices. Also the most important step here is marinating the chicken twice. Do not look for a short cut by combining both marinades, as the result of the final dish will change.

Serves: 4
Preparation time: 1 hour (first marinate)
30 minutes (second marinate)
Cooking time: 20 to 30 minutes


Ingredients:

• 500 gm Chicken Thighs (drumsticks)
• 4 green chilies
• 4 cloves of garlic
• 2 inch piece of ginger
• 1 tbsp kasoori methi (dry fenugreek)
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tsp garam masala powder
• 2 tsp amchur powder (dry mango powder)
• 1/4 cup chopped coriander leaves
• 2 tbsp cashewnut powder
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp crushed black pepper
• Salt
• 3 tbsp cooking oil

Method:

1. Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
2. In a grinding jar add ginger, garlic, green chilies, 1 tbsp kasoori methi and 1 tsp shahi jeera and make smooth paste.
3. To the marinated chicken pieces add the masala paste, 2 tbsp yogurt, 2 tbsp cream, 1 tsp garam masala powder, 2 tsp amchoor powder and chopped coriander leaves. Mix well and again marinate for 30 minutes.
4. Heat cooking oil and butter in a sauce pan. 
5. Fry chicken pieces on high heat for 1 minutes on both sides. Place the lid and cook the chicken till it is almost done. Keep stiring and add few drops of water if needed. Taste and check the salt and other seasoning.
6. Finally add 2 tbsp of cashewnut powder and for another 5 minutes.
7. Serve hot with Mint Chutney

Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashewnut powder along with the second marinate.

You might also like to try my other Kabab Recipes:

Murg Malai Seekh Kabab

Chili Seekh Kabab

Hariyali Fish Tikka

Peri Peri Chicken

Afghani Chicken Tikka

Chili Seekh Kabab

Makes 10 to 12 kababs

Marinating time: overnight

Cooking time: 20 to 25 minutes

Ingredients

• 500 gms mutton mince
• 100 gms mutton fat
• 1 egg
• 2 slices of bread
• 2 tbsp lemon juice
• Salt to taste
• 5 tbsp of cooking oil
• 4 tbsp ghee for basting

Grind to a smooth paste: (masala paste)

• 1 onion chopped
• 2 green chilies chopped
• ½ cup chopped coriander leaves
• ½ cup mint leaves
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp red chili powder
• 1 tsp garam masala powder

Method:

1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
5. Remove from heat and serve hot.

Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.

Grind the mince as fine as possible for quick and fast cooking.

Baked Marrow with Mince Stuffing

Ingredients:

• 10 small or medium size marrows 
• 1 cup grated cheddar cheese
• 50 gms butter
• 4 tbsp olive oil

For mince stuffing:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients of the mince stuffing. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 
6. Preheat oven to 250 deg C. 
7. Take each marrow and cut into half length wise and scoop out the pulp from the center to make it look like a boat. 
8. Drizzle some olive oil and bake for 15 minutes.
9. Stuff each marrow with mince as much as it can hold. Sprinkle some cheese and butter on each of them and again bake till the cheese melts. (for about 10 to 15 minutes)
10. Serve hot as a snack or as a light dinner.

Shish Taouk Roll

Serves: 2 


Ingredients:

For Shish Taouk Kabab:

• 500 gms boneless chicken pieces
• 3 tbsp yogurt
• 1 tsp crushed garlic
• 2 tsp black pepper powder
• 1 tsp garam masala powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika (or chili powder)
• Salt
• Cooking oil

For garlic tahini sauce: (Mix together in a bowl)

• 1 tbsp yogurt
• 1 tsp mayonnaise
• 1 tsp tahina (sesame paste)
• 1/4 tsp garlic paste
• 1 tsp lemon juice
• Salt

Other Ingredients:

• 4 Tortillas (Maida Roti)
• Lettuce
• Tomatoes
• Pickled Jalapenos
• Cooking oil for toasting

Method:

1. For Kababs - Marinate the chicken pieces with yogurt, garlic, black pepper powder, garam masala powder, paprika, olive oil, lemon juice and salt for 30 minutes to 1 hour.
2.  Heat 5 tbsp of cooking oil in a pan and cook the marinated chicken till it is fully done.
3. Set aside.
4. Take a tortilla or roti and keep some chopped lettuce leaves, tomato slices, pickled jalapenos, cooked kabab pieces and some garlic tahini sauce over it. Roll the tortilla and grill or toast in a pan with little cooking oil on it. 

Vegetable Shami Kabab

A delicate and melt in the mouth vegetable shami kabab made with cooked vegetables like raw banana and potato along with the lentils and shami kabab spices. This recipe is specially designed for all the vegetarian readers who can still taste the shami without compromising on the rich flavors and essence of this unique kabab.





Ingredients:

• 2 large raw bananas 
• 3/4  cup chana dal washed & soaked
• 1 onion chopped
• 1 tbsp ginger & garlic paste
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp black pepper powder
• Salt to taste
• 1 medium size potato boiled and mashed
• 2 green chillies chopped
• 1 cup chopped green coriander leaves
• 1/2 cup mint leaves chopped
• 1 tbsp lemon juice
• 1 egg
• 1 tsp garam masala powder
• 4 to 5 tbsp of cooking oil

Preparation:

• Soak chana dal for 30 minutes
• Boil the raw bananas in a pressure cooker with the skin. When it is fully cooked, remove the skin and mash. Set aside to cool.
• Keep the boiled and mashed potato ready.
• Chop coriander leaves, mint leaves and green chili.

Method:

1. Heat oil in a pan and fry onion till soft and light golden in color. Add 1 tbsp ginger & garlic paste and cook for half a minute.
2. Then add soaked chana dal, 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp black pepper powder and salt to taste. Add half cup of water and cook till chana dal is almost 80% done and all the water has dried. (Chana dal should not be over cooked and soft, it should be firm)
3. To this add mashed raw banana and cook for 1 minute till it is well combined with masala and there should be a dry mixture with no water left. Check the salt and adjust. Remove from heat and set aside to cool.
4. Put the banana mixture in a chopper and pulse (grind) for few seconds, the mixture should be coarse and not smooth.
5. Remove it in a large mixing bowl and add mashed potato, 2 green chillies chopped, 1 cup chopped green coriander leaves, 1/2 cup mint leaves chopped, 1 tbsp lemon juice, 1 egg and 1 tsp garam masala powder.
6. Mix everything well, taste the mixture and adjust the masala and salt.
7. Take a handful of mixture, form into kababs of desired shapes and shallow fry. Serve hot with mint chutney.

Note: After forming the cutlets into desired shapes, you can freeze them for later use. Can be freezed for 2 weeks.

The bananas which I have used is 'Nendrabale' they are raw and big in size and also retain the firmness even after it is cooked.

Step by step pictures

Fried Chicken Kabab

I usually do not prefer to have much of deep fried food, but this one happens to be my personal favorite dish. The recipe is inspired by one of my aunt cum close friend Mrs Veda. My whole family is a very big fan of her cooking. She is an amazing cook and this fried chicken is her speciality.

Chicken is cut into small pieces for the purpose of quick cooking, and then marinated with regular spices and then deep fried to perfection. Whenever I say 'perfection' means that chicken should be fried at the right temperature. Time is also an important factor whenever the meat is deep fried. Frying for too long makes the chicken dry and rubbery. We can never assume the exact time for cooking, as it all depends on our intuition, our sense of sight (see the color change), texture, aroma etc. It mostly comes with practice and the more you attempt making something, the more perfection you get.  But nothing to worry, this is a very easy and simple recipe and I will try my best to guide you in the right way with my own personal tips.






Ingredients:

• 1 kilogram chicken (with bone or boneless)
• 2 tbsp ginger & garlic paste
• 3 tbsp red chili powder* (can alter according to your preference)
• 1 tbsp cumin powder
• 1 tsp garam masala powder
• 3 tbsp plain flour
• 1 tbsp corn flour
• 2 tbsp lemon juice
• 8 curry leaves finely chopped
• 1 green chili finely chopped
• 1 tbsp vinegar
• Red food color (optional)
• 3 tsp salt
• Handful of curry leaves for garnishing
• Cooking oil for deep frying ( 4 cups or more)  

Preparation:

• Wash and cut chicken into small size and drain all the extra water by placing the pieces in a colander. (Can also place the pieces on a kitchen tissue paper)
• Finely chop 8 curry leaves and 1 green chili.

Method:

1. In a large mixing bowl add all the first 12 ingredients from the above list. Mix well and add few drops of water if the marinate is too dry. 
2. Marinate the chicken for 4 hours in the refrigerator.
3. Heat the oil in a deep sauce pan or kadhai. Once the oil is hot, reduce the flame and bring it down to medium to low heat. Do not add chicken pieces to very hot oil.
4. Add one piece of chicken and test. The chicken piece should gently sizzle and not get burnt. If you feel the oil is too hot then switch off the flame to cool it down and later turn on the heat.
5. Also make sure that oil should not be too cold. 
6. Once you get the right oil temperature, fry all the chicken pieces in 2 or 3 batches. Do not over crowd the pan. There should be enough space in between the pieces.
7. Cook each batch for about 10 minutes or less and not more than that. (7 minutes approx)
8. Remove all the fried pieces on an absorbing kitchen paper. 
9. In the same oil, fry a handful of curry leaves and use it as garnish for chicken.
10. Serve the fried chicken immediately as a starter. 

Note:

• *I use mild chili powder, you can alter according to your preference.
• Fried chicken will taste better only when it is spicy.
• Do not keep them fully covered in a hot box as it will become soggy and it will not be crispy any more.
• To keep the fried chicken hot, you can place it in a warm preheated oven without covering. 
• For best results, fry just before serving.   

Murg Malai Seekh Kabab | Creamy Chicken Mince Kababs

Try these melt in the mouth chicken kababs, very to prepare and ready in no time. The chicken mince is ground to a fine paste along with some aromatics and spices and blended with the richness of cream and cheese. The kababs are then shaped and grilled to perfection. Served hot on its own with a mint chutney or wrapped in a soft rumali or pita bread, the choice is yours.













Serving size: Makes 10 big size kababs.
Marinating time: 1 hour
Preparation time: 15 minutes
Cooking time: 20 minutes per batch

Ingredients: 

• 500 gms chicken mince
• 1 tbsp white vinegar
• 1 tbsp ginger & garlic paste
• 1 tsp black pepper powder
• 1/2 tsp garam masala powder
• 1 egg
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 2 green chilies chopped
• 1 tbsp fresh cream (or tetra pack/tin)
• 2 tbsp bread crumbs (or 2 slices of bread soaked in milk)
• 2 tbsp grated cheese
• Salt
• cooking oil as needed
• 10 wooden skewers (optional)

Preparation:

• If you do not have ready made chicken mince, then put the boneless chicken breast cubes into a chopper and pulse for few seconds. 
• Keep all the above ingredients ready.
• Chop coriander, mint leaves and green chilies.
• You can also used grated ginger and garlic instead of paste.

Method:

1. In a chopper add first 9 ingredients from the list. Blend it till everything is well combined.
2. Remove the mixture in a bowl and add cream, bread crumbs or slices, grated cheese and salt.
3. Mix well and refrigerate for 30 minutes or 1 hour.
4. Take some water in a bowl, dip your hands in it and take 2 tbsp of chicken mixture. Shape it around the skewer and flatten it for even and quick cooking. You can make any shapes even without using the skewer. (e.g small cutlets, oval etc)
5. Heat 2 to 3 tbsp of oil in a grill pan or any normal non stick pan. Place the kababs and cook on low flame for 10 minutes on each sides. Can also cook by placing the lid.
6. Serve hot with mint chutney.

Baked Sweet Potato Sticks

Ingredients:

• 2 big size sweet potaoes
• 2 tbsp olive oil ( or any other cooking oil)
• 1 tbsp chat masala powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Wash and cut the potatoes into wedges or sticks.
2. Place the pieces in a large mixing bowl.
3. Then add olive oil, salt, pepper powder, chat masala powder and red chili powder. You can adjust the spices according to your preference.
4. Set aside for 30 minutes.
5. Preheat oven to 250 deg C. Place the wedges on baking tray.
6. Bake for 15 to 20 minutes or till the potatoes are cooked.
7. Serve hot with any chutney, cheese dip or Hummus.

Recipe: Click here - Hummus, Chutney

  

Hariyali Fish Tikka | Green Fish Tikka

Serves 3 to 4
Preparation time: 20 minutes
Baking time: 20 to 25 minutes 

Ingredients:

• 500 gms of boneless fish cubes
• 1 cup chopped coriander leaves
• 3/4 cup chopped mint leaves
• 4 to 5 green chilies (according to your taste preference)
• 1 small onion cut into 4 pieces.
• 5 curry leaves
• 1 tbsp ginger & garlic paste
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 2 tsp roasted cumin powder
• 1 tsp amchoor powder (optional)
• 1 tbsp yogurt
• 1/4 tsp turmeric powder
• 1 tsp black pepper powder
• 1/4 tsp garam masala powder
• 2 tbsp lemon juice
• 1 piece of charcoal
• 2 to 3 tbsp ghee for basting.
• Salt 

Preparation:

1. Clean and cut fish into cubes. Place it on a tissue to remove all excess water.
2. Marinate fish in 1 tbsp ginger & garlic paste, 1/4 tsp turmeric, salt, 1 tsp black pepper powder and 2 tbsp lemon juice for approx 15 to 20 minutes.
3. Make a hariyali paste by grinding 1 cup coriander leaves, 3/4 cup mint leaves, curry leaves and green chilies using few drops of water. The paste should be very dry and not watery. You can add a small onion to make the grinding easier.
4. Keep a charcoal piece on fire. (This step is optional, you can skip this step if you do not have charcoal)
   

Method:

1) In a large bowl add marinated fish pieces, hariyali paste, 1 tbsp yogurt, 2 tsp cumin powder, 1/4 tsp garam masala powder, 1 tsp amchoor powder, 1 tbsp kasoori methi and a bit of salt.  Mix well with the fish till well coated. Marinate fish for 30 minutes. 

2) Make a small dent in the center and keep a piece of foil paper. Place a hot burning coal on the foil and pour 1 tsp ghee over the coal. Place a tight lid to stop the smoke from escaping. 

3) Remove the coal piece after 15 minutes.

4) Preheat oven at 250 degrees C. Place the fish pieces on a baking tray and bake. After 15 minutes remove the baking tray, baste the fish by brushing ghee over each piece (can also pour ghee with a spoon). Put the baking tray back to the oven and bake for another 10 minutes or till fish is cooked.

5) If you do not have a proper oven, heat a non stick pan and add oil or ghee. Add marinated fish pieces in the pan, place the lid and cook on low flame till fish is cooked and all water has dried up.

6) Serve hot as a starter, or as a side dish.

To make Onion Relish:

Mix together finely sliced onion, finely sliced capsicum, finely julienned carrot, salt and lemon juice.

Fish 65

Fish 65 is a similar recipe as Chicken 65. All the steps remain same, its up to you whether you like to deep fry the fish or just bake it in the oven. This dish is full of lovely flavors from green chili and curry leaves. Excellent dish to be prepared for a lunch or dinner party, can also be served as a starter.

Ingredients

• 500 gms Boneless fish cubes (any big fish)
• 1/2 cup Yogurt
• Pinch orange red food color
• Salt
• 3 tbsp of cooking oil
• Chopped coriander leaves for garnish. 

For marinade:

• 2 tsp soy sauce
• 1 tbsp plain flour
• 1 tsp each grated ginger & garlic
• 1 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp lemon juice
• 1 egg
• 1/2  tsp vinegar
• Salt to taste

For garnishing :

• Few curry leaves
• 5 - 10 whole green chilies.

Preparation:

• Clean fish, drain all the water and marinade in the above mentioned ingredients for 1 hour.
• In a bowl whisk together, 1/2 cup yogurt, pinch of food color and salt.
• Wash and keep green chilies and curry leaves ready. Make a small slit on each green chili as it explodes when it is fried in oil.

Method:

1) Pre heat oven to 250 degrees C.

2) Bake the marinated fish pieces for 15 to 20 minutes or till fish is cooked. Do not over cook.

3) Heat 3 tbsp of cooking oil in a non stick pan or thick bottom pan. Fry curry leaves and green chilies for few seconds. Remove and set aside. ( see that the color of the leaves does not change)

4) Heat the same pan and add whisked yogurt. When it starts bubbling, carefully add fish pieces one by one. Stir gently with yogurt and cook on low flame till all the yogurt dries up.

5) Finally add the fried chilies and curry leaves to the fish. Cook for 1 more minute.

6) Garnish with coriander leaves and serve hot as a side dish/starter/dal and rice.  

Recipe Summary

Ingredients

• 500 gms Boneless fish cubes (any big fish)
• 1/2 cup Yogurt
• Pinch orange red food color
• Salt
• 3 tbsp of cooking oil
• Chopped coriander leaves for garnish. 

For marinade:

• 2 tsp soy sauce
• 1 tbsp plain flour
• 1 tsp each grated ginger & garlic
• 1 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp lemon juice
• 1 egg
• 1/2  tsp vinegar
• Salt to taste

For garnishing :

• Few curry leaves
• 5 - 10 whole green chilies.

Preparation:

• Clean fish, drain all the water and marinade in the above mentioned ingredients for 1 hour.
• In a bowl whisk together, 1/2 cup yogurt, pinch of food color and salt.
• Wash and keep green chilies and curry leaves ready. Make a small slit on each green chili as it explodes when it is fried in oil.

Method:

1) Pre heat oven to 250 degrees C.

2) Bake the marinated fish pieces for 15 to 20 minutes or till fish is cooked. Do not over cook.

3) Heat 3 tbsp of cooking oil in a non stick pan or thick bottom pan. Fry curry leaves and green chilies for few seconds. Remove and set aside. ( see that the color of the leaves does not change)

4) Heat the same pan and add whisked yogurt. When it starts bubbling, carefully add fish pieces one by one. Stir gently with yogurt and cook on low flame till all the yogurt dries up.

5) Finally add the fried chilies and curry leaves to the fish. Cook for 1 more minute.

6) Garnish with coriander leaves and serve hot as a side dish/starter/dal and rice.