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Tender chicken drumettes marinated in a rich, creamy blend of yogurt, cream, and aromatic spices, then grilled to perfection. This classic Mughlai appetizer is smoky, succulent, and irresistibly flavorful.
For 4 servings
First Marination
Prepare the Second Marinade
Combine and Marinate
Tender chicken drumettes marinated in a rich, creamy blend of yogurt, cream, and aromatic spices, then grilled to perfection. This classic Mughlai appetizer is smoky, succulent, and irresistibly flavorful.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 422.27 calories per serving with 29.22g of protein, it's a moderately challenging recipe perfect for appetizer or dinner or snack.
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Cook the Kebabs
Garnish and Serve
For a lower-fat option, use low-fat Greek yogurt instead of hung curd, and replace the fresh cream with milk or skip it entirely. You can also reduce the amount of butter used for basting.
Add 1-2 teaspoons of green chili paste or 1/2 teaspoon of red chili powder to the second marinade for an extra kick of heat.
Replace the chicken with 400g of paneer cubes or large mushroom caps. Reduce the marination time to 1-2 hours and the baking time to 15-20 minutes.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of curd (yogurt) in the marinade provides beneficial probiotics. These live microorganisms help maintain a healthy balance of gut bacteria, aiding digestion and improving nutrient absorption.
Ingredients like ginger, garlic, and cumin are rich in antioxidants and have anti-inflammatory properties that can help strengthen the immune system and protect the body against infections.
A serving of two Kalmi Kebabs (approximately 170g) contains an estimated 350-400 calories. The exact number can vary based on the fat content of the cream and the amount of butter used.
Kalmi Kebab is a good source of protein from chicken, which is essential for muscle health. However, it can be high in saturated fats due to the use of fresh cream and butter. To make it healthier, you can use low-fat yogurt and cream, and reduce the amount of butter.
Yes, you can cook Kalmi Kebabs on a stovetop grill pan or an outdoor grill. Cook on medium heat for 15-20 minutes, turning occasionally and basting with butter, until cooked through and charred.
Hung curd is yogurt that has had most of its whey (water) drained, resulting in a thick, creamy consistency similar to Greek yogurt. Using regular yogurt will make the marinade too thin and it won't coat the chicken properly. You can easily make hung curd by placing plain yogurt in a cheesecloth or muslin cloth and hanging it for 1-2 hours.
Dry kebabs are usually a result of overcooking or not marinating the chicken long enough. Ensure you marinate for at least 4 hours (overnight is best) and check the chicken for doneness towards the end of the cooking time to avoid overcooking.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
