Ingredients
- Boneless chicken: ½ kg
- Sabz Dhaniya (Green Coriander): 2-3 tbs
- Podina (Mint Leaves): 2-3 tbs
- Sabz Mirchen (Green Chillies): 3-4
- Piyaz (Onion): 1 medium
- Lehsan (Garlic) paste: 1 tsp
- Bread slice: 1
- Makhan [Butter]: 1 tbs
- Cream [Balai]: 2 tbs
- Pissi Laal Mirchen (Red Chilli powder): 1 tsp
- Namak (Salt): ¾ tsp
- Haldi (Turmeric powder): ¼ tsp
- Javitri (Mace) powder: 1-2 pinch
- Darchini (Cinnamon) powder: ¼ tsp
- Nariyal ka Burada (Coconut powder): 1½ tbs
- Oil: 2-3 tbs
Method
Step 1: Add Sabz Dhaniya (Green Coriander), Sabz Mirchen (Green Chillies), Podina (Mint Leaves), Piyaz (Onion), and Bread slice in a chopper and chop well.
Step 2: Add Chicken, Pissi Laal Mirchen (Red Chilli powder), Namak (Salt), Haldi (Turmeric powder), Darchini (Cinnamon) powder, Javitri (Mace) powder, Nariyal ka Burada (Coconut powder), Makhan [Butter], Cream [Balai], and Lehsan (Garlic) paste in the chopper and chop well. Give coal smoke for 2 minutes.
Step 3: Grease hands with oil and make kabab shape as shown in the video.
Step 4: Add 2 tbs of oil on grill/frying pan, cook kabab at low flame for 4-5 minutes. [Press slightly to give proper shape as shown in the video]
How to store?
Cook kababs for 2-3 minutes at medium to low flame [half cook]. Store in air-tight containers. Can be stored for up to 2 months.