Kalmi Kabab is essentially chicken drumsticks marinated in yogurt and spices and cooked in a tandoor. Well I do not have a Tandoor but an ordinary oven is not bad. I also managed to recreate the onion relish usually served with kababs in north India. It is a easy crowd-pleaser but requires planning ahead!
for the onion relish:
We will need,
Chicken drumsticks 5
Full fat Yogurt 1/2 cup
salt
Chilly powder 1 tbsp
Dhania powder 1 tbsp
garam masala 1 tsp
Chat masala 1 tsp
for the onion relish:
red onion 1 medium
lime 1
salt
Chat masala 1 generous pinch
Method:
- Beat the yogurt till smooth.(if the yogurt is a bit tart, the kababs will be better) mix in the spices and salt. Wash and clean the drumsticks, pat it dry. Marinate the chicken in the yogurt marinade, preferably overnight.
- Turn the broiler on. Arrange the marinated chicken on a roasting wire rack. I just use my wire rack on a oven proof baking dish and broil it for 15-20 minutes. Take it out and turn, baste it with the yogurt marinade. Pop it into the broiler again. Cook till the meat comes off the bone.
For the onion relish:
Thinly slice red onion and mix in salt, lime juice sprinkle chat masala. Let it stand it for at least 30 minutes and serve it with Kalmi kabab.
3 comments:
How far away should the chicken be from the heat source?
I have not looked to see where you are from but in the USA the broiler is most of the time inside the oven (cooker) where you have 3 removable racks. The top one is very near the broiler elements while the bottom one is close to the oven elements.
My oven has 6 slots that the 3 racks can be moved to. Some ovens do have a broiler below the oven as a separate compartment but I have not seen one of those in a long time.
I recall that in the UK they had a broiler over the stove-top rather than in the oven.
Nth try at commenting, had a lot to say but how far away is the meat from the broiler element when you cook it? In my oven the times you give would result in charcoal unless I had the meat on the lowest rack possible.
Hi .Robert... Thanks for the query. Well "Broiler" I mean direct heat of the element. Though the technique is known by a variety of names. Basically Kababs in India are cooked briskly on very high temperatures in clay ovens called "Tandoors". It is high heat that ultimately matters, not broilers/ovens/stovetops! The basic idea is to cook the meat quickly on very high temp so that it stays juicy but cooked thru
Hope this helps :)
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