Nawabi Kalmi Kabab

Chicken marinated in yogurt mixed with egg and spices

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This dish originates from the northwest frontier of India and was popular with the Mughals during their rule.

Ingredients

  • 14 ounces (400 grams) boneless chicken, cut into 2-inch (5-

Method

  1. Prick each chicken piece with a fork in two or three places.
  2. Place a small nonstick sauté pan over medium heat, add the cinnamon, caraway, cloves, and saffron, and dry-roast lightly. Let cool, then transfer to a spice grinder and grind to a fine powder.
  3. Combine the ginger paste, garlic paste, yogurt, roasted spice powder, lemon juice, egg, maida,</