How to get a tender 'Kalmi Kebab' using an oven?

Question

Learn the process to achieve tender and juicy kalmi kebab using home equipment.

Answer 1

To get tender 'Kalmi Kebab' using an oven, marinate chicken drumsticks in a rich, creamy, yogurt-based marinade that includes cashew paste or cream, ensure proper tenderization time, and roast gently in the oven at a moderate temperature until cooked through, avoiding overcooking.

Detailed Explanation:

Kalmi Kebab typically refers to chicken drumsticks marinated and cooked until incredibly tender and juicy. Achieving this tenderness in an oven requires a specific approach to marination and cooking.

1. Chicken Preparation: Use whole chicken drumsticks. Make deep slashes in the flesh down to the bone to allow the marinade to penetrate deeply.
2. Rich, Creamy Marinade: The marinade is key. It's usually a yogurt-based marinade, but it's much richer than a standard tandoori marinade.
   • Yogurt Base: Use thick, hung curd (strained yogurt) or Greek yogurt.
   • Fats/Creaminess: Incorporate elements like cashew paste (blended raw cashews), fresh cream, or a touch of melted butter/ghee. These fats contribute to the tender texture and prevent drying.
   • Aromatics and Spices: Include ginger-garlic paste, green chili paste (for mild heat), and a blend of aromatic spices like white pepper, green cardamom powder, nutmeg, mace, and a touch of garam masala. A little lemon juice or vinegar helps with tenderization.
3. Long Marination: Marinate the drumsticks for at least 6-8 hours, or ideally overnight (up to 24 hours), in the refrigerator. This extended time allows the tenderizing agents and rich ingredients to fully permeate the meat.
4. Moderate Oven Roasting: Unlike high-heat tandoori chicken, Kalmi Kebab benefits from a more moderate roasting temperature, typically around 375-400°F (190-200°C). This allows the chicken to cook through gently without its exterior burning before the interior is tender. Place the marinated drumsticks on a wire rack set over a foil-lined baking sheet.
5. Avoid Overcooking: Use a meat thermometer and cook until the internal temperature reaches 165°F (74°C) in the thickest part of the drumstick. Overcooking is the quickest way to lose tenderness.
6. Resting: Allow the cooked kebabs to rest for 5-10 minutes before serving.

Pro Tip:

For an authentic touch and added richness, brush the cooked Kalmi Kebabs with melted butter or ghee just before serving.