Chicken Reshmi Kabab

CHICKEN RESHMI KABAB

Chicken Reshmi Kabab

Ingredients:

Boneless Chicken- 1/2 kg cut into small pieces

Salt to taste

White Pepper Powder - 1 tsp

Ghee or Butter for brushing on top 

Chat Masala for sprinkling on top

For Marination:

Ginger Garlic paste - 1 tblspn

Green chilli - 3

Coriander leaves- 1/4 cup

Fresh Cream - 2 tblpsn

Cheese - 1/2 cup grated ( I used cheese cubes)

Curd / Yogurt - 2 tblpsn

Cornflour / Cornstarch - 4 tblpsn

Salt to taste

Method:

In a bowl mix together chicken with salt,pepper and set this aside for 10 min.

In a blender add ginger garlic paste, green chilli,coriander leaves and blend well.

Take cheese in a bowl and mash it well.

Pour this marinate over it and add all the remaining ingredients given in the marination. Mix well and leave this to marinate overnight.

Remove the chicken a hour before making from fridge so it comes to room temp. skewer the chicken, place it in a foil lined baking tray. 

Preheat the oven to grill mode 250 degree c.

Grill this for 8 mins. Now remove it and flip over, grill again for 8 mins. 

Now brush it with some ghee or butter and serve hot with a sprinkling of chat masala.

Mutton Bara Kabab

Mutton Bara Kabab

Mutton Bara Kabab

Ingredients:

Mutton, chops and leg pieces – 900 gms
Black cumin seeds – 3 tbsp
Garam masala – 4 tsp
Garlic paste – 3 tbsp
Ginger paste – 3 tbsp
Kachri (tenderizer) – 4 tsp
Malt vinegar – 3/4 cup
Oil for basting
Raw papaya paste – 4 tsp
Red chilli powder – 1 tbsp
Salt – to taste
Yogurt – 1/4 cup

Method:

1. In a bowl, put the vinegar, ginger and garlic pastes, papaya paste, salt, red chilli powder, garam masala, kachri and cumin seeds.
2. Mix well to form the marinade.
3. Add the lamb pieces to this marinade and refrigerate for 4 hours or overnight.
4. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
5. Stand at room temperature for 20 minutes.
6. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.
7. Serve with onion rings, lemon wedges and mint chutney.

Mutton Shami Kabab

MUTTON SHAMI KABAB

Mutton Shami Kabab

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee) 

METHOD

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.

• Grind meat into a fine paste.

• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.

• Mix both the pastes well.

• Now mix well beaten eggs and prepare a uniform dough.

• Add finely chopped green chillies and onion to dough and mix well.

• Shape the dough into small round flattened balls or kababs.

• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Mutton Seekh Kabab

Mutton seekh kabab

Mutton Seekh Kabab

INGREDIENTS

• 150 gm mutton minced(keema)

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• 100 gm chicken minced

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• 2 tsp ginger-garlic paste

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• 1 tsp onion paste

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• 1 tsp red chilli powder

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• 1 tsp coriander powder

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• 1 tsp cumin powder

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• 3/4 tsp powdered pepper

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• 1 tsp dried mango powder

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• 1/4 tsp saunth (Dry ginger powder)

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• 2 tsp oil

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• 1 1/2 Tbsp cashew paste

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• 1 1/2 Tbsp cream

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• 2 Tbsp besan

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• 1 egg yolk

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• Salt, to taste

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• Coriander leaves, to garnish

METHOD

• In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
  
  To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
  
  Add besan (Chickpea flour) and egg yolk to bind. Mix well.
  
  Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
  
  Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
  
  Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
  
  Tip: In case you want the texture a little coarse, add chopped onions instead of the onion paste.