Kalmi Kebab

Instructions

1. 1

   First Marination

   • Clean the chicken drumettes and pat them completely dry with paper towels.
   • Using a sharp knife, make 2-3 deep gashes on each piece to help the marinade penetrate.
   • In a bowl, combine the chicken with 1 tbsp of the ginger-garlic paste, 1 tbsp of the lemon juice, and 0.5 tsp of the salt. Rub the mixture thoroughly into the chicken, ensuring it gets into the gashes.
   • Set aside to marinate for 30 minutes at room temperature.
2. 2

   Prepare the Second Marinade

   • In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
   • Add the fresh cream, roasted besan, the remaining 1 tbsp ginger-garlic paste, remaining 1 tbsp lemon juice, garam masala, chaat masala, cumin powder, coriander powder, white pepper powder, and the remaining 0.75 tsp salt.
   • Mix everything together until you have a thick, lump-free paste.
3. 3

   Combine and Marinate

   • Add the chicken from the first marinade into the creamy yogurt marinade.
   • Use your hands to coat each drumette thoroughly, making sure the marinade is well-rubbed into the gashes.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4. 4

   Cook the Kebabs

   • Preheat your oven to 200°C (400°F). Line a baking tray with aluminum foil and place a wire rack on top.
   • Arrange the marinated chicken pieces on the wire rack, leaving some space between them for even cooking.
   • Bake for 15 minutes.
   • Carefully remove the tray, baste the kebabs generously with melted butter, and flip them over.
   • Return to the oven and bake for another 10-12 minutes, or until the chicken is cooked through and has golden-brown, charred spots. The internal temperature should reach 74°C (165°F).
   • For extra char, you can broil on high for the last 1-2 minutes, watching closely to prevent burning.
5. 5

   Garnish and Serve

   • Once cooked, transfer the kebabs to a serving platter.
   • Sprinkle with a little extra chaat masala and garnish with freshly chopped coriander leaves.
   • Serve hot with mint chutney and lemon wedges on the side.