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Kalmi Kabab recipe

3.86 from 21 votes
Total: 4 hours 20 minutes
Serves 6 PIECES

Kalmi Kabab recipe

Treat your family tonight with these juicy and tender Kalmi kebab recipe. Boneless chicken pieces marinated in aromatic and flavorful Indian spices and grilled to perfection. Bone-in chicken or mutton pieces can also be used for this recipe – cooking time will vary if using mutton. From my kitchen to yours this tasty and succulent delicacy requires 4 hours of marination and 20-25 minutes of baking but longer the marination the more juicer and tender these kebabs will turn out to be. PANEER LOVERS – SUBSTITUTE CHICKEN WITH PANEER and you will have KALMI PANEER KABAB RECIPE 🙂

To save wooden skewers from burning, soak them in cold water for 2-3 hours. This way they will not ignite or burn out during grilling. Before adding egg to the marinade mixture check your seasonings and adjust the salt and spice content. Besan(gram flour) is roasted and added to the marination- this way it adds depth of flavor to these kebabs. 

Kalmi Kabab recipe

This recipe calls for potli masala which is a blend of fragrant spices and is mainly used in Hyderabadi cuisine. It is a blend of 13 spices – bay leaf, Whole coriander seeds, dried rose petals, sandalwood powder, whole black cardamom, cinnamon, star anise, dried fenugreek leaves, dried vetiver roots (khas ki jad), Stone flower(kalpaasi or dagad phool also known as pathar ke phool), betel flower roots (Paan ki jad), Spiked Ginger Lily (Kapoor Kachri) and Allspice (kabab chini). To make homemade POTLI MASALA – Combine 4 tablespoon of coriander seeds with 2 tablespoons of each of the above mentioned spices and ground to paste- homemade POTLI MASALA ready.

No potli masala on hand substitute it with any chicken tikka masala. For grilling chicken in a kadhai follow the recipe here.

Kalmi Kabab recipe

Kalmi Kabab recipe

3.86 from 21 votes
Deliciously juicy oven baked boneless chicken kalmi kebab recipe.
Prep: 4 hours
Cook: 20 minutes
Total: 4 hours 20 minutes
Servings: 6 PIECES



  • 6 thin slices of Chicken
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Cashew Paste
  • 1/2 cup Curd (thick Market curd/yogurt)
  • 3 tablespoon Cream
  • 1/2 teaspoon Red chili powder
  • 1/4 teaspoon Haldi (Turmeric powder)
  • 3 tablespoon Roasted Besan
  • 1 no Egg
  • 1/4 teaspoon Potli Masala
  • Salt to taste



  • Let's begin with soaking wooden skewers in cold water for 2-3 hours.
  • MASALA 1- Ground potli masala to a fine powdered form. This masala is very aromatic and flavorful but it can be accommodated with any chicken tikka masala.
  • Take 1/4 teaspoon of potli masala and store the rest in an airtight container.
  • Dry roast besan in a kadhai till it turns light brown in color.
  • MASALA 2 - Assemble: all the dry ingredients mentioned above.
  • In a bowl add all of them one by one and mix. Set it aside.
  • Assemble: all of the above mentioned ingredients.
  • PREPARE MARINADE - In a large bowl start adding all of them one by one - saving besan for the last.
  • Keep adding and whisking.
  • Once you have added all the dry spices - adjust the salt. Do it before adding egg to this marinade.
  • Add egg and whisk it well. Stir in besan and whisk and make sure no lumps are formed.
  • Marinade will be thick almost like a batter.
  • Clean and wash chicken pieces.
  • Add them to the marinade and mix it well.
  • Cover and let it sit in the refrigerator for 4 hours or if you prefer leave it overnight.
  • Preheat the oven to 400 degree F. Oil a grill and place a dripping tray underneath it.
  • Remove the skewers from the water. Holding the marinated chicken in one hand insert skewers.
  • If you have small pieces, place two of them on each skewers.
  • Arrange them on the baking grill.
  • While inserting skewers; some of the marinade had fallen back into the bowl so let's baste it again with leftover marinade .
  • Place them in the preheated oven and bake for 20-25 minutes. Oven temperatures vary so you may need to place the chicken for longer time.
  • Turn after 8 minutes or when the top part is brown and again baste with marinade.
  • Grill till chicken is fully cooked and evenly brown. Finally baste with butter and grill for 2 minutes.
  • Chicken is all done and ready.
  • Sprinkle chaat masala and enjoy it with cilantro curd chutney.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Namrata sindhu says:

    Ruchi Thanks for sharing this recipe. Made it over the tawa like your other seekh kebab recipe and was very tasty. Please post some more kebab recipes. I have all kebab lovers in my family. Regards Namrata

  2. Shailja M says:

    Kebabs were so yummy. Didn’t had potli masala used regular chicken boti masala. Thanks your all the recipes are good. don’t even have to read the instructions just follow the pictures. It’s like someone is there to guide me at every step. Thanks Ruchi

  3. Mayuri says:

    Lovely and super tasty recipe. Loved every bit of it from start to finish. Ruchi you explain it so well. No more nervousness in the kitchen any more. Log on to ruchiskitchen and find your answers. U rock!!

    • RK says:

      That’s so sweet of you Mayuri, glad you liked it. Thanks for stopping by and will see you around on the blog ๐Ÿ™‚

  4. Shina says:

    Kebab recipe is par excellence.I looooved it..tastes so so good Ruchi. The step by step pics make it even more tempting and worth trying. Bookmarked and visiting again and again. People go for this recipe blindfoldly.

  5. Ashley Rodrigues says:

    Chef Ruchi ,
    This stuff looks brilliant . Very informative recipe .Thanks for sharing the recipe.Regards Ashley

  6. Angie says:

    Tried this recipe last night, exactly as mentioned.Fabulous! Made them on my grill and it was the best recipe! Delicious and super easy. I skipped few ingredients. Besan with cornflour. Potli masalu I totally skipped. Turmeric too was skipped. But it turned out excellent. These were also the first kebabs I’ve made! Not bad for the first time.. Eh!! Served it with basmati rice and some salad. A delicious meal that I would love to make again and again!

    • RK says:

      Thanks for trying out the recipe Angie! Glad to hear that you liked the recipe. Some of the spices are really difficult to find but you still managed without them. Kudos to you girl!!

  7. Shibani says:

    Tried ur recipe and m very very happy. Thanks can you share some more kebab recipe. would like to see your way of making chicken tikka. Do post soon. Till then I am on to your next chicken recipe….

  8. huda says:

    can u suggest any substitute for potli masala pls i just love this kabab and i want to try it and can i fry the kabab instead ,will there be any difference in the taste

    • Ruchi says:

      Thanks for stopping by Huda! Potli masala adds a strong flavor and aroma to these kebabs. Since it is just 1/4 teaspoon, feel free to leave that out. Or if you can find the ingredients mentioned in the main post at your local Indian store then you can make potli masla at home.

      And yes you can fry these kebabs.

  9. pakki says:

    Hi where do the last 4 ingredients go? nutmeg,jeera etc

    • Ruchi says:

      Everything is added to the marinade. In pic 7 all the ingredients (masala mixture) are added to the marinade.

  10. Kavita says:

    Your recipe is very fantastic I have never seen before thank brilliant