Nawabi Kalmi Kabab

Name: Nawabi Kalmi Kabab
Yield: Serves 4
Cuisine: Indian
Ingredients: Butter for basting; 1 large red onion, cut into rings; 2 whole cloves; 1 teaspoon fresh garlic paste; ¾ teaspoon table salt; 14 ounces (400 grams) boneless chicken, cut into 2-inch (5-cm) cubes; ¼ cup (30 grams) maida (refined flour) or pastry flour; 8 to 10 saffron threads; 1 teaspoon fresh ginger paste; ½ cup (140 grams) plain Greek yogurt; 1 large egg, whisked; 2 tablespoons freshly squeezed lemon juice; 1 lemon, cut into wedges; ½ teaspoon caraway seeds; A few sprigs fresh mint, chopped; 1-inch (2½-cm) cinnamon stick

Chicken marinated in yogurt mixed with egg and spices

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

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-

Asia
India
Starter
Gluten-free

Method

Prick each chicken piece with a fork in two or three places.
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.
Combine the ginger paste, garlic paste, yogurt, roasted spice powder, lemon juice, egg, maida,</