Wednesday, November 24, 2010

Kalmi Kabab

Serves: 2
Time: 15-20 mins


Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
2 laung (cloves)-roasted and powdered
1/2 tsp dalchini-broken, roasted and powdered
1/2 tsp kala jeera-roasted and powdered
1/2 tsp Black pepper powder
1 tsp Kashmiri red chilly powder
A large pinch of kesar (saffron)
2 tbsp Lime juice
1/4 cup (30 gm) maida
1 egg slightly beaten
1 large onion sliced for garnishing


Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing/
Let marinate for 2-3 hours.
Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
Serve, garnish with sliced onions.

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