Smoky, juicy, and packed with rich desi flavors, this simple and creamy masala takes your kababs to the next level, bringing delicious taste in every bite.#foodfusion #happycookingtoyou #kabab #digitalammi #araywahh
Ingredients:
-Hari mirch (Green chillies) 2-3
-Adrak (Ginger) roughly cut 1-inch piece
-Lehsan (Garlic) 5 cloves
-Pyaz (Onion) cubes 1 small
-Hara dhania (Fresh coriander) handful
-Boneless chicken cubes 500g
-Bread slices 2
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Desi Ghee (Clarified butter) 1-2 tbs
-Cooking oil (For Frying) ¼ Cup
-Pyaz (Onion) cubes 2 medium
-Kaju (Cashew nuts) soaked ½ Cup
-Hari mirch (Green chillies) sliced 2
-Lehsan (Garlic) 5 cloves
-Water 3-4 tbs
-Desi Ghee (Clarified butter) ¼ Cup
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon stick) 1
-Tez patta (Bay leaf) 1
-Laung (Cloves) 2
-Stock 1 & ½ Cup (1 & ½ Cup water + 1 chicken cube)
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Garam masala powder ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Cream ½ Cup
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hari mirch (Green chillies) sliced 2
-Adrak (Ginger) julienne as required
-Hara dhania (Fresh coriander) chopped handful
-Charcoal 1 piece
-Laung (Cloves) 3
-Cooking oil 1 tsp
Direction:
Prepare Kabab:
-In a chopper, add green chillies, ginger, garlic, onion, fresh coriander, chop well.
-Add chicken boneless, bread slices, red chilli powder, pink salt, red chilli crushed, turmeric powder, cumin powder, black pepper crushed, clarified butter, chop well until a smooth texture forms
-With greased hands, take 60g of chicken mixture & make cylinder shape kebabs. (Makes: 10)
-Store in the freezer in an air-tight container for up to 1 month.
-How to use frozen kabab? (No need to thaw the kabab, take it out of the freezer & use it)
-In a flat-bottomed wok, add cooking oil & heat it.
-Add prepared kabab fry on medium flame, change their sides in between until golden from all sides.
-Take out all the kebabs & set aside.
-In the same cooking oil, add onions, cashew nuts, green chillies, garlic, sauté on medium flame for 3-4 minutes, take out & let it completely cool down.
-In a blending jug, add sautéed onion mixture, blend well until smooth paste forms.
-In a flat-bottom wok, add clarified butter, let it melt.
-Add black cardamom, cinnamon stick, bay leaf, cloves, mix well, fry for few seconds,
-Add blended paste, mix well & cook on medium flame for 2 minutes.
-Add chicken stock & mix well.
-Add cumin powder, black pepper crushed, garam masala powder, coriander powder, pink salt & mix well.
-Turn off the flame, add cream then mix well.
-Turn on the flame, and bring it to a simmer.
-Add fried kabab, pour gravy on kabab, cover & cook on low flame for
-Remove the cover, add dried fenugreek leaves, green chillies, ginger & fresh coriander.
-Place a small bowl, in a gravy, add piece of charcoal, cloves, add cooking oil & give a smoke.
-Serve with naan!
