“Hunzai Kabab” one of the best kabab recipes that you can make and store for a quick fry any time. Check out the new technique we used for storage. #HappyCookingToYou #FoodFusion
Ingredients:
-Boneless chicken cubes 750g
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) 8-10
-Hari mirch (Green chillies) chopped 3-4
-Lehsan (Garlic) 5-6 cloves
-Adrak (Ginger) 1 inch piece
-Pyaz (Onion) 1 medium
-Chicken powder ½ tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Garam masala powder ½ tsp
-Namak (Salt) ½ tbs or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Breadcrumbs ½ Cup
-Makhan (Butter) soft 2 tbs
-Charcoal for smoke
-Cooking oil 2-3 tbs
-Hari mirch (Green chillies) as required
-Pyaz (Onion) slices as required
Directions:
-In a bowl,add chicken,fresh coriander,mint leaves,green chillies,garlic,ginger,onion,chicken powder, white pepper powder,cumin seeds,coriander seeds,garam masala powder,salt,black pepper powder, mix well & marinate for 15 minutes.
-In a chopper,add chicken mixture,breadcrumbs & chop until well combined.
-Add butter & chop again.
-Give coal smoke for 2 minutes.
-Grease hand & metal skewer with cooking oil,take a small quantity (65g) of mixture,make a ball, and make kababs on flat metal skewer,spread evenly & make finger prints on it (makes 14-15).
How to Store?
Method # 1:
-Grill kabab directly on low open flame for 2 minutes.
Method # 2:
-Partially grill kabab in a pan for 2 minutes.
-Let them cool completely before storing.
-Partially cooked kababs can be stored in an airtight container for up to 1 month.
-On griddle,add cooking oil and fry kababs on medium flame from all sides until golden brown.
-Also fry green chillies and onion slices with it.
-Serve Hunzai kabab with naan,spicy chutney & stir-fried green chillies & onion!
