Well, here I go with another recipe before the year ends. I guess the pre-new year resolution thing is working. This is a very simple and easy to make kabab. Follow the recipe and you should do just fine.
Ingredients:
Chicken thigh - 4
Garam Masala - 2 tsp
Coriander Powder - 1 tsp
Green Cardamom - 4
Nutmeg - ⅛ of whole nutmeg
Cinnamon - 1 inch
Pepper corn - 5 to 6
Chilly Powder - 1½ tsp
Lemon - ½ of medium sized lemon
Hung Curd - ½ cup (Make sure you drain as much water as possible)
Ginger Garlic Paste - 2 tsp
Oil - 2 tbsp
Salt to taste
Butter
Method:
Ingredients:
Chicken thigh - 4
Garam Masala - 2 tsp
Coriander Powder - 1 tsp
Green Cardamom - 4
Nutmeg - ⅛ of whole nutmeg
Cinnamon - 1 inch
Pepper corn - 5 to 6
Chilly Powder - 1½ tsp
Lemon - ½ of medium sized lemon
Hung Curd - ½ cup (Make sure you drain as much water as possible)
Ginger Garlic Paste - 2 tsp
Oil - 2 tbsp
Salt to taste
Butter
Method:
Dry grind cinnamon and cardamom together. Powder the pepper corns and nutmeg separately. I prefer to grind these spices separately so that their aroma don't mess with each other. Also so that these spice tastes distinctly in the marinade. Mix all the ingredients (except butter) together in a bowl.
With a knife, make one or two very light cuts on the thighs (helps the flavours to penetrate through), prick the chicken thighs with a fork and then nicely massage the marinade on the thighs and into the slits one by one in the bowl. Cover the bowl and leave it in the refrigerator overnight.
Cook the chicken in an oven (preheat oven to 200º C) @ 200º C for about 30 mins. Around 4 mins before the cooking ends, brush the chicken with some butter and continue cooking.
Serve with onion rings with lightly drizzled lemon juice. Kalmi kabab just melts in your mouth...Enjoy!!!
