Recipe courtesy, My chachi :)
I first had these kababs at a dinner party at my chachi's house. They are different than your everyday kababs because of the ingredients that are used. You can just fry them or you can give dam as well. I gave dam of tomatoes because doing this keeps the kababs hot till u serve them.
So, For these kababs you'll need :
Chicken mince : 1/2 kg
Almond paste : 1 tbsp
Dessicated Coconut : 1 tbsp
Salt : to taste
Red chili flakes : to taste
Zeera powder : 1 tsp
Coriander seed (crushed) : 1 1/2 tsp
All spice : 1/2 tsp
White pepper : 1 tsp
Chinese salt : 1 1/2 tsp
Green chili paste : to taste ( i used 2 tbsp)
Garlic paste : 1 tsp
Ghee : 2 tbsp (i used 1 tbsp mustard oil and 1 tbsp ghee)
Yogurt : 4 tbsp
Cream or Milk : 4 tbsp ( I used cream)
To the chicken add all the ingredients...
...including ghee, yogurt and cream/milk.
Mix everything together.
Make Kababs and shallow fry. Being careful not to overcook them, as chicken tends to get dry.
I fried not more than minute on each side. Just trust your judgement on this.
You can eat them as is it if you are serving them immediately.
Or you can do what i did.
As i made the kababs 30 minutes before dinner, i decided to put them on dam.
Add a little oil in a pan, straight away add 2 tomatoes sliced, 3-4 green chilies, salt and red chili flakes to taste. I used small amount of these ingredients, as i didnt want any gravy, just wanted to keep the kababs warm.
Put this on very low flame.
Place the kababs in the pan with tomatoes. Cover and let cook on low flame.
Shake the pan to stir, Do not use a spoon, as the kababs can break.
Place a heated coal on a piece of bread, add a drop of oil on top of it and cover.
Dish out and serve !
Tip : These kababs work really well in a thick gravy as well, You can make a regular gravy with onions, tomatoes, chilies and spices.
You can comment for any query. Any feedback would be highly appreciated. I'd love to hear from you all.
<3 Peace out!