Center filled Mughlai Chicken kabab perfect for your Eid Table #happycookingtoyou #foodfusion #digitalammi #eidrecipes
Ingredients:
-Lehsan (Garlic) 4-5 cloves
-Adrak (Ginger) 1 inch piece
-Hari mirch (Green chillies) 4-5
-Kaju (Cashew nuts) 8-10
-Pyaz (Onion) fried ½ Cup
-Ghee (Clarified butter) 2 tbs
-Chicken qeema (Mince) finely chopped 650g
-Baisan (Gram flour) 4 tbs
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Elaichi powder (Cardamom powder) ¼ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Hara dhania (Fresh coriander) chopped handful
-Dahi (Yogurt) hung 300g
-Hari mirch (Green chillies) chopped 2
-Himalayan pink salt ¼ tsp or to taste
-Dried rose petals crushed handful
-Cooking oil for frying
-Sonehri warq (Golden edible leaves)
-Badam (Almonds) chopped
Directions:
-In a mortal & pestle,add garlic,ginger,green chillies,cashew nuts,fried onion,crush & grind well to make a thick paste & set aside.
-In a dish,add clarified butter,chicken mince,gram flour,ground paste,pink salt,red chilli powder, cardamom powder,black pepper powder,cumin seeds,fresh coriander,mix & mash well with hands until well combined.
-In a bowl,add yogurt,green chillies,pink salt,dried rose petals & mix well.
-Grease hands with oil,take small quantity of mixture (80g) & flatten on your palm,add ½ tbs of prepared yogurt filling,cover properly & make kabab of equal sizes (makes 10-11).
-In a frying pan,heat cooking oil & shallow fry kababs on low flame from both sides until golden brown.
-Garnish with gold edible leaves,almonds & serve!
