These smokey Dahi Chicken kababs hit some special taste buds that were never activated before. If you try this recipe once, you will make making these on repeat. #foodfusion #happycookingtoyou #digitalammi
Ingredients:
-Boneless chicken cubes 750g
-Pyaz (Onion) fried ½ Cup
-Adrak (Ginger) 1-inch piece
-Lehsan (Garlic) 4-5 cloves
-Hari mirch (Green chillies) 2-3
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 2 tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Makhan (Butter) 1 tbs
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Cooking oil 3-4 tbs
-Pyaz (Onion) sliced 2 medium
-Shimla mirch (Capsicum) sliced 2 medium
-Sabut dhania (Coriander seeds) crushed ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Himalayan pink salt ½ tsp or to taste
-Hara dhania (Fresh coriander) chopped 1 tbs
-Dahi (Yogurt) ½ kg
-Himalayan pink salt ½ tsp or to taste
-Cooking oil 3-4 tbs
-Zeera (Cumin seeds) 2 tsp
-Sabut lal mirch (Button red chillies) 4-5
-Curry patta (Curry leaves) 10-12
-Koyla (Charcoal) for smoke
-Podina (Mint leaves) chopped
Directions:
-In a chopper,add chicken,fried onion,ginger,garlic,green chillies,red chilli powder,cumin seeds,pink salt, butter,mint leaves,fresh coriander & chop until well combined.
-Grease a plastic sheet with cooking oil,place 50g (2 tbs) of mixture,fold plastic sheet & slide a little to make a cylindrical kabab (makes 16-18).
-Can be stored in an airtight container for up to 1 month in freezer.
-In a non-stick pan,add cooking oil & fry kababs on medium low flame until light golden,cover & cook on low flame until done & set aside.
-In the same pan,add onion,capsicum & mix well.
-Add coriander seeds,red chilli crushed,cumin seeds,pink salt,mix well & sauté for a minute.
-Add cooked kababs,fresh coriander,give it a good mix & set aside.
-In a bowl,add yogurt,pink salt & whisk well.
-In a small frying pan,add cooking oil & heat it.
-Add cumin seeds,button red chillies,curry leaves & mix well.
-Pour prepared tadka on whisked yogurt & mix gently.
-Add tadka yogurt on kababs & give coal smoke for 2 minutes.
-Garnish with mint leaves & serve with naan!
