Karak murg seekh

5 servings

Ingredients

QuantityIngredient
1kilogramsBoneless chicken
15gramsGinger
20gramsGarlic
6Green chillies
50gramsCheese
Salt to taste
1teaspoonMace-cardamom powder; (5 g)
30gramsBrown onion
Oil for frying
1teaspoonGaram masala powder; (5 g)
1teaspoonLemon juice; (5 ml)
1teaspoonMelted butter; (5 ml)
10Green chillies
30gramsCheese; grated
100gramsCornflour
2Eggs
1teaspoonCumin 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.