Empty My Fridge
Chicken Chatkhara Kabab Eid Special
Ingredients
- Tandoori masala 1 & ½ tbs
- Zeera roasted & crushed5 tsp
- Lal mirch crushed2 tsp
- Chaat masala½ tbsp
- Sabut dhania roasted & crushed2 tsp
- Lal mirch powder 1 tsp orto taste
- Namak ½ tsp orto taste
- Chicken stock · boneless600 g
- Pyaz fried½ cups
- Bread1
- Hari mirch4–5 + 5–6
- Lehsan crushed½ tbsp
- Adrak crushed½ tbsp
- Anda1
- Tandoori masala1 tbsp
- Namak 1 tsp orto taste
- Turmeric · powder¼ tsp
- Hara dhania chopped handful
- Podina chopped handful
- Vegetable oil1 tsp
- Hara dhania1 cup
- Podina½ cups
- Lehsan2 cloves
- Black salt½ tsp
- Imli pulp½ cups
- Water ¼ Cup oras needed
Instructions
- Put the chicken, fried onion, bread slice, green chillies, garlic, ginger and egg into a chopper and chop well.
- Transfer to a bowl. Add the tandoori masala, roasted crushed cumin, crushed red chilli, salt, turmeric, fresh coriander, mint, and cooking oil, then mix well.
- Oil your hands, take 60g of the mixture and shape into kababs of equal size.
- On a clean surface, sprinkle the prepared spice mix over the kababs and coat them on all sides.
- Heat cooking oil in a frying pan and fry the kababs on both sides until golden brown. The recipe makes 15.
- For the chutney, blend the fresh coriander, mint, green chillies, garlic, salt, roasted crushed cumin, black salt, tamarind pulp and water until smooth.
- Serve the kababs with the chutney. Kababs can be frozen in an airtight container for up to 1 month.
Summarized from Food Fusion's video. Watch it for the details.
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