Ingredients For Preparing Kalmi Kabab

• 1 kg chicken (broiler)-skinned and cut into 8-10 pieces
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp salt
• 1 cup (200 gm) dahi-placed in a colander to drain out excess water
• 2 laung (cloves)-roasted and powdered
• 1/2 tsp dalchini-broken, roasted and powdered
• 1/2 tsp kala jeera-roasted and powdered
• a large pinch of kesar (saffron)
• 2 tbsp nimbu juice
• 1/4 cup (30 gm) maida
• 1 egg slightly beaten
• 1 large onion sliced into rings
• 1 tbsp chopped pudina-for garnish
• 1 lemon cut into wedges

Oven Temperature: 450F – 220C

Method For Preparing Kalmi Kabab

1. Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.
2. Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
3. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
4. Serve, garnished with onion rings, pudina and lemon wedges.