Karak murg seekh
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Boneless chicken |
| 15 | grams | Ginger |
| 20 | grams | Garlic |
| 6 | Green chillies | |
| 50 | grams | Cheese |
| Salt to taste | ||
| 1 | teaspoon | Mace-cardamom powder; (5 g) |
| 30 | grams | Brown onion |
| Oil for frying | ||
| 1 | teaspoon | Garam masala powder; (5 g) |
| 1 | teaspoon | Lemon juice; (5 ml) |
| 1 | teaspoon | Melted butter; (5 ml) |
| 10 | Green chillies | |
| 30 | grams | Cheese; grated |
| 100 | grams | Cornflour |
| 2 | Eggs | |
| 1 | teaspoon | Cumin seeds; (5 g) |
| Salt to taste | ||
Directions
FOR THE KABAB
FOR THE GARNISH
FOR THE FILLING
FOR THE BATTER
MINCE all the ingredients for the kababs, except oil, well and check the seasoning. Divide into 10 portions and roll into cylindrical shaped kababs.
Cook in a tandoor on medium heat till almost done.
Slit the kababs into half and stuff them with a green chilli and a little grated cheese.
Mix all the ingredients for the batter to a smooth paste, dip the stuffed kababs in it and fry in hot oil till done. Sprinkle garam masala powder, lemon juice and melted butter.
Serve the kababs with onion rings and mint chutney.
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