These are super easy kebabs – made with chicken breast, spices, garlic, ginger and onions (the whole North Indian shebang!) They are tender and delicious, and easy enough for even a novice cook! Perfect as a starter for guests at dinner.
Ingredients:
- 250g boneless chicken breast halves (about 2-3pieces)
- ¼ cup chana dal, about 50g
- 1 ½ teaspoon salt
- 1 teaspoon red chili ground
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 5 black peppercorns
- 1 teaspoon garam masala ground
- 5 cloves garlic, finely chopped
- 1” ginger, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 3 tablespoons coriander leaves, finely chopped
- 3 tablespoons mint leaves, finely chopped
- 2 eggs, beaten
- 1 cup oil for frying
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Instructions:
- Put the chana dal along with chicken, salt, ground red chili, cumin, coriander, black pepper and garam masala in a large saucepan and cover with water. Bring to boil on high heat and reduce heat to medium, continuing to boil uncovered for about 25-30 minutes, or until dal is tender.
- Once tender, strain mixture and keep aside in a large bowl to cool.
- Add, garlic, ginger, onion, chilies, coriander, mint leaves, and one beaten egg to chicken in the bowl.
- Put chicken mixture in a grinder or food processor. Grind for a minute until chicken is well mixed and mixed with other ingredients.
- Divide into equal portions, shape into balls and flatten to discs about 1.5” wide.
- Beat the second egg in a small bowl. Dip each kebab in the egg.
- Heat oil in a frying pan or wok on medium heat.
- When hot, add kebabs to the frying pan. Fry kebabs in hot oil till golden brown, about 2 minutes a side, turning occasionally.
- Garnish with onions. Serve hot with ketchup or chutney.
Critical Ingredients:
You can use chicken or mutton for this recipe. Even beef and pork would work. Spices are essential to flavor but if you leave coriander seeds out, no one is going to know! No garam masala? Drop it! The kebabs will taste great even without the mint!
