Kalmi tikka
Grilled chicken drumsticks
کلمی تکہ (kalmi tikka): scored chicken drumsticks charred over Karachi coals
Kalmi means 'of the leg', and at Karachi BBQ joints from Burns Road to Do Darya the kalmi tikka is a whole drumstick, slashed to the bone, marinated in yogurt, chilli and roasted spice and turned over coals until its edges blacken; Lahori tikka houses serve it the same way after Friday prayers. The meat stays juicy on the bone while the marinade forms a tangy, smoky crust. The common mistake is grilling over fierce flames the whole time, which burns the outside long before the bone end is cooked; start over medium heat and only char at the end. Contains milk. Chef's tip: smoke the cooked drumsticks for two minutes under a lid with a hot coal and a drop of ghee (the dhuanaar) if you are cooking on a hob rather than a grill.
- Total time
- 165 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 8 chicken drumsticksskin removed
- 5 ½ oz thick plain yogurt
- 1 ½ tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- ½ tsp hot red chilli powder
- 1 tsp cumin seedsdry-roasted and crushed
- 1 tbsp coriander seedsdry-roasted and crushed
- ½ tsp ajwain (carom seeds)
- 1 tsp garam masala
- 2 tbsp lemon juice
- 2 tbsp mustard or vegetable oil
- 1 ¼ tsp salt
To finish
- 2 tbsp gheemelted, for basting
- 1 tsp chaat masala
- 1 red onionsliced into rings
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Method
0/6 doneStep 1: Cut 3 deep slashes across each 8 chicken drumsticks down to the bone, so the marinade gets in and the heat reaches the middle.
5 minStep 2: Mix 5 ½ oz thick plain yogurt, 1 ½ tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, ½ tsp hot red chilli powder, 1 tsp cumin seeds, 1 tbsp coriander seeds, ½ tsp ajwain (carom seeds), 1 tsp garam masala, 2 tbsp lemon juice, 2 tbsp mustard or vegetable oil and 1 ¼ tsp salt. Rub it deep into the cuts.
5 minStep 3: Cover and marinate in the fridge for at least 2 hours, or overnight.
120 minStep 4: Grill over medium coals, or roast on a rack at 425°F (fan 400°F), turning every 5 minutes and basting with 2 tbsp ghee, for 22–25 minutes until the meat by the bone reads 165°F and the juices run clear.
25 minStep 5: Move the drumsticks over the hottest part of the grill (or under a hot grill) for 2–3 minutes to blister and char the edges.
3 minStep 6: Sprinkle with 1 tsp chaat masala, pile on a platter with 1 red onion and serve with naan, lemon and podina raita.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 32 g
- Carbs
- 5 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalmi tikka take?
- About 165 minutes in total: 135 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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