Makes - 12 kebabs
Onions - 1 cup chopped
Onion - 1 cup grated
Ginger - 1 inch piece
Garlic - 5-6 cloves
Green chili - 6-7
Fennel seeds - 2 tsp (toasted and coarsely ground)
Cashews 5-6 (crushed)
Poppy seeds - 2 tsp (in warm water)
Chili Powder - 2 tsp
Corriander powder - 1 tbsp
Garam masala - 1 1/2 tsp
Cumin powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves - 2 tbsp (finely chopped)
Mint teaves - 2 tbsp (finely chopped)
Oil - 1/4 cup
Salt - 2-3 tsp
Ingredients
Ground chicken - 2 lbsOnions - 1 cup chopped
Onion - 1 cup grated
Ginger - 1 inch piece
Garlic - 5-6 cloves
Green chili - 6-7
Fennel seeds - 2 tsp (toasted and coarsely ground)
Cashews 5-6 (crushed)
Poppy seeds - 2 tsp (in warm water)
Chili Powder - 2 tsp
Corriander powder - 1 tbsp
Garam masala - 1 1/2 tsp
Cumin powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves - 2 tbsp (finely chopped)
Mint teaves - 2 tbsp (finely chopped)
Oil - 1/4 cup
Salt - 2-3 tsp
Preparation method
- Toast fennel seeds and grind them very coarsely
- Grind Ginger-Garlic-Green chili with poppy seeds into a fine paste
- Mix grated chicken, Fennel, paste, chopped onions and grated onions. Marinate for 2 hours
- Add powders. mix well and marinate for 6-8 hours
- Add corinader and mint leaves and 2 tbsp oil
- Make kebabs on a skewer. Coat with oil
- Preheat oven to 425F. Cook one side for 8 mins. Flip and cook for 5 Or make patties and fry on pan on both sides
0 comments:
Subscribe to:
Post Comments (Atom)