- Clean, wash and finely chop coriander leaves.
- Wash, remove stems and finely chop green chillies.
- Peel ginger, garlic and grind with chopped coriander leaves and green chillies to a fine paste without adding water.
- Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.
- Blend ginger, garlic, coriander and green chilli paste with cashewnut paste, garam masala powder and egg yolks.
- Mix this with chicken mince and add salt.
- Mix thoroughly and keep aside, preferably in the refrigerator for at least half an hour.
- Divide the prepared chicken mixture into ten to twelve equal sized portions.
- Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.
- Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.
- Brush the cooked kababs with butter and cook again for a minute in the tandoor.
- They can also be cooked in a preheated oven at 220C for about ten minutes.
- Brush the kababs with butter and cook for two minutes more.
- Sprinkle lemon juice, chaat masala on the cooked kababs and serve hot.
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