Meal Prep · Indian
Kalmi Kebab
Succulent chicken drumsticks marinated in rich yogurt and aromatic spices, grilled to smoky perfection.
Ingredients
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Step-by-step- Make deep slits on the chicken drumsticks with a knife and pat them dry thoroughly with paper towels.
- In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, salt, lemon juice, crushed kasuri methi, and optional food color.
- Add the chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor and tenderness.
- Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat.
- Arrange the marinated chicken drumsticks on a baking tray lined with parchment paper or on a grill rack, ensuring not to overcrowd.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through and basting with oil or melted butter, until the chicken is cooked through, tender, and lightly charred. If grilling, cook until golden brown and tender, turning frequently.
- For an extra smoky flavor, you can finish the kebabs under a broiler for 2-3 minutes or over an open flame for a few seconds on each side.
- Garnish with fresh coriander leaves and serve hot with mint chutney, lemon wedges, and onion rings.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 25 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Kalmi Kebabs in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze cooked kebabs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Reheat Oven/Air Fryer
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes or in an air fryer until warmed through and slightly crispy. Microwaving is also an option but may affect the texture.
Chef’s Corner
- Marination is key! For the most flavorful and tender kebabs, allow the chicken to marinate for at least 4 hours, or even better, overnight.
- Ensure the chicken is patted very dry before marinating; this helps the marinade adhere better and prevents a watery texture.
- Don’t overcrowd the baking tray or grill. Cook in batches if necessary to allow for proper browning and charring, rather than steaming.
- A final brush with melted butter or fresh cream after cooking adds a beautiful sheen and enhances the richness of the kebabs.
