This chicken sheekh kebab is flavoured with some special spices. you can make it in any shape, circle or like a sheekh kebab shape. Its taste is different with full of special flavours.
Ingredients
- Boneless chicken (minced) – 200 to 220gms
- Shahi jeera – 1 tsp
- Cassia buds (it is like cloves) – 3
- Green cardamom – 2
- Small cinnamon stick – 1 inch
- Bread – 1/2 a slice
- Egg – 1 or 1/2
- Cloves – 3
- Chilli powder – 1 tsp
- Green chillies (chopped) – 2
- Small size onion (chopped) – 1/2
- Coriander leaves (chopped) – 2 tbsp
- Roasted chana (putane/chick pea) powder – 2 tsp
- Roasted cumin powder – 1/4 tsp
- Salt – to taste
Method
- Grind the whole spices all together
- Grind bread and make a powder.
- Grind the mince with powder.
- Add finely chopped green chilies, onion, salt and coriander leaves, mix, add egg and mix everything with your hand nicely.
- If the mixture is not tight, you can add some bread crumbs and mix it. Keep it in the fridge to set for sometime – approx 2 hours.
- Take it out from the fridge and after 1/2hr make shapes of sheekh kebabs or in round shapes.
- Put some oil (1 tbsp) and when it is hot, add kebabs on it and fry it. Drizzle some oil on the corner sides also. You can shallow fry if you wish to.
- I fried on tava by closing the lid on medium heat and by lowering the flame in between so that it is cooked on all sides.
- Turn the pieces and cook further. If you cook on high flame, only the outside will get cooked and the inside may be still raw. When it is completely cooked, it will become firm.
- Serve it with a salad as a starter or with any main dish.
Notes
- If the mixture is too loose or its not binding well, then add more bread crumbs and mix it well.
- Spices can be increased or decreased according to your taste.
- I always chop coriander leaves roughly – not very fine. You can even use scissors to chop coriander leaves.
- Roasted chana means dalia or roasted split chick pea or roasted gram.
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