Kabab Karhai

Ingredients [Kabab]

  • Chicken: ½ kg
  • Piyaz (Onion): 1 medium
  • Lehsan (Garlic) paste: 1 tsp
  • Adrak (Ginger) paste: 1 tsp
  • Sabz dhaniya (Green coriander): 2-4 tbs
  • Sabz mirchen (Green chillies): 3
  • Pissi laal mirchen (Red chilli powder): 1½ tsp
  • Namak (Salt): 1¼ tsp [to taste]
  • Dhaniya (Coriander) powder: 1 tsp
  • Zeera (Cumin) powder: 1 tsp
  • Garm masala (Whole spices) powder: ½ tsp

Method

Step 1: Wash and dry the chicken before chopping in the chopper.

Step 2: Add Chicken, Piyaz (Onion), Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), Lehsan (Garlic) paste, Adrak (Ginger) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Dhaniya (Coriander) powder, Zeera (Cumin) powder in a chopper and chop well.

Step 3: Apply water to your hands and make small kababs of the same size.

Step 4: Fry kabab at medium to low flame for 3 minutes at each side.

You can also store the fried kababs. To do so, first, cool them at room temperature and then add them to an airtight container. Like this, you can store them in the freezer for upto 3 weeks.

Ingredients

  • Piyaz (Onion): 1 medium
  • Tamater (Tomatoes): 4 medium [grind coarsely]
  • Namak (Salt): ¾ tsp
  • Pissi laal mirchen (Red chilli powder): ½ tsp
  • Kuti laal mirchen (Red chilli flakes): 1 tsp
  • Dhaniya (Coriander) powder: ½ tsp
  • Zeera (Cumin) powder: ½ tsp
  • Pissi kali mirchain (Black pepper powder): 1 tsp [½ tsp in start and ½ in the end]
  • Garm masala (Whole spices) powder: ¼ tsp
  • Dahi (Yogurt): ¾ cup
  • Lemun ka ras (Lemon juice): 1-2 tbs [to taste]
  • Sabz mirchen (Green chillies): 2
  • Sabz dhaniya (Green coriander): 2 tbs
  • Oil: ½ cup
  • Pani (Water): 1 cup

Method

Step 1: Fry Piyaz (Onion) till brown. Add Tamater (Tomatoes), Namak (Salt), Pissi kali mirch (Black pepper powder), Pissi laal mirchen (Red chilli powder), Kuti laal mirchen (Red chilli flakes), Dhaniya (Coriander) powder, Zeera (Cumin) powder, mix and cook for 2-3 minutes at medium to low flame.

Step 2: Add Dahi (Yogurt), mix and cook till oil separates. Add Pani (Water), mix, cover, and cook at low flame for 3-4 minutes.

Step 3: Add fried kababs, mix, cover, and cook at low flame for 5 minutes.

step 4: Add Lemun ka ras (Lemon juice), Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), Pissi kali mirchain (Black pepper powder), Garm masala (Whole spices) powder and mix well.