Ingredients

• 4 - chicken thighs
• 20 g - ginger garlic paste
• 5 g - salt to taste
• 5 ml - vinegar
• 25 g - kaju paste
• 70 g - hung curd
• 20 ml - cream
• 1 - egg yellow
• 2.5 g (1/2 tsp) - yellow chilli powder
• 1 g - mussalam powder
• 1 g - potli masala
• 1.5 g - haldi powder
• 3.5 g - roasted besan
• 30 ml - oil

How to Make Kalmi Kabab

• Clean chicken pieces.
• Remove thigh bone from one side and cut the flesh into shape.
• Pat dry and keep aside.
• Take a clean bowl, put ginger-garlic paste, salt and vinegar and mix well.
• Add chicken, rub well and keep aside.
• Whisk hung curd in a separate bowl.
• Add remaining ingredients and mix well.
• Put marinated chicken in this mixture and rub well.
• Keep the mix for two hours.
• Skewer marinated chicken pieces in skewer.
• Roast in a tandoor or over charcoal grill for 12- 15 minutes.
• Serve hot with lachha onion and mint chutney.