Cheese chicken kebab
Melt-in-the-mouth chicken `n cheese starter
Preparation time: 40 minutes
Cooking Time: 10-15 minutes
Ingredients:
6(100 grams each) boneless chicken breast, cut into 2 inch cubes
1 egg
½ tbsp caraway seeds (shahi jeera)
½ tsp green cardamom powder
1 tsp green chilli paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp fresh coriander leaves
¼ cup roasted chana dal powder
¼ turmeric powder
¼ cup cream
1½ cups thick yoghurt
1 cup processed cheese, grated
salt to taste
7-8 black peppercorns, crushed
0il, to shallow fry
Method:
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yoghurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non-stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides. Cover the pan with aluminium foil to ensure even cooking. Serve hot.
Chicken Sheekh Kebab
Ground spiced chicken mince moulded onto skewers and cooked over live charcoal.
Preparation Time: 10-15 minutes
Cooking Time: 10-15 minutes
Ingredients:
500 gm chicken mince
½ tbsp ginger paste
½ tbsp garlic paste
1 tsp green chilli paste
2 tbsp cashew nut paste
1 tsp dhaat masala
1 tsp garam masala powder
1 tsp white pepper powder
2 tbsp fresh coriander leaves
1 tbsp lemon juice
salt to taste
2 tbsp butter
Method:
Take chicken mince in a bowl. Add ginger-garlic-green chilli paste, cashew nut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands. Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a saute stick. Press firmly and place the sheekh kebabs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.