Kalmi Kabab/Chicken Kalmi Kebab

Kalmi Kebab, calls always for chicken drumsticks, though chicken thighs makes excellent, juicy, succelent, tender kebabs. Kebab lovers will definitely fell in love this meaty kebab, this kebab is a must if you want to give a try kebabs at home. Homemade kalmi kebabs calls for mild spices and the marination plays an important role to get juicy kalmi kebabs. Tandoori ovens are usually used for making kebabs, however baking in oven works awesome to dish out this succelent chicken thighs. If you have went through my earlier post, you might have noticed that am posting Kebabs varieties for this week's blogging marathon. After a creative drumstick pulp kebab, i couldnt stop posting this delicious Kalmi kebab.

Kalmi Kebab is a rich and aromatic dish from Mughal cuisine which calls of couple of spices. However i followed Priya's recipe of Kalmi kebab which i dished out long back for an event. This kebab was sitting in my draft since a year finally i decided to post this masala chicken thighs for this week's theme. As i told earlier, marination and cooking time plays an important role for making this juicy kebab. I prepared the marination a day before,obviously those chicken thighs took all the flavors from the spice mixture. This kalmi kebabs are our family favourite, i dont forget to bake this oven baked kalmi kebabs atleast once a month.

Recipe Source: Cook Like Priya
4nos Chicken leg pieces

First Marination:
Salt
1tbsp Lemon juice
1/2tsp Red chilli powder

Second Marination:
3tbsp Curd
1tbsp Ginger garlic paste
1tbsp Kasthoori methi leaves (dry fenugreek leaves)
10nos Mint / Pudina leaves
1/4cup Coriander leaves
2tsp Kashmiri red chilli powder
2tsp Corriander powder
1/2tsp Garam masala
1/2tsp Cumin/ jeera powder
Salt
1tbsp Butter (melted)
Onion rings

Clean and remove the skin of chicken thighs. Make insertions using a knife on both sides of the chicken.

Rub the chicken thighs with salt, lemon juice, chilly powder and keep aside for 15 minutes.

Now take the kasthoori methi, finely minced mint, curd, oil, finely chopped coriander leaves, kashmiri red chilli powder, garam masala, cumin powder, ginger garlic paste and salt, and make a paste.

Apply this marination to the chicken on both sides and arrange in fridge overnite.

Preheat oven to 350F. Line a baking tray with foil, Place the marinated chicken thighs and bake for 40-45minutes by flipping the legs inbetween.

Wrap the thighs with foil and spread the butter on the chicken.

Serve the thighs garnished with onion rings.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67