Chicken Kabab Recipe – Chicken Keema Kabab – Healthy Kabab Recipe
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Ingredients required for making chicken kabab – Makes 12 – 15 kababs
* 850 gm/ 2 lb ground chicken. I always grind boneless skinless chicken thighs in my food processor. You need a fine grind. Please do not discard any fat if you are grinding at home. Fat helps in producing juicy kababs. You can also use mutton/lamb/beef. The cooking time will be more compared to chicken.
* 1 teaspoon finely grated ginger
* 1 tablespoon finely grated garlic (I used 6 large garlic cloves)
* 1 fresh green chilli (optional)
* 1 tablespoon fresh lemon juice
* 1 small potato
* 1 cup fried onions or slice 3 medium onions and fry them in little oil till golden brown. Please allow the onions to cool down completely before adding to the meat.
How to make fried onions and store them –
* 12 mint leaves (optional) / 1 teaspoon dry mint leaves
* 3 to 4 sprigs of thyme/ 1 teaspoon carom seeds (ajwaiin)
* 1/2 cup chopped coriander leaves (cilantro)/ parsley
* 1 tablespoon ghee/melted butter/oil
* 1 large egg
* 4 tablespoons (standard measuring spoons) masa harina (yellow corn flour) also known as makkai ki atta in Hindi. You can also use whole wheat flour/roasted gram flour/plain flour/fresh bread crumbs (add 2 slices of bread to your blender and blitz)
* 5 to 6 tablespoons oil for frying
For the spice blend –
* 1 tablespoon cumin seeds
* 1 & 1/2 tablespoon coriander seeds
* 1/4 th teaspoon black peppercorns
* 1 teaspoon garam masala powder
How to make garam masala powder –
* 1 tablespoon chilli flakes (I crushed 4 dry red chillies)
* 1 & 1/2 teaspoon salt or as per taste
** I prefer making a coarse grind of the whole spices but sometimes people may not like if a whole spice comes in the way while eating, in that case grind them further but never make too fine a powder.
Serve these chicken kababs as a starter or as a side along side the main meal. You can serve it with a green chutney –
Though serving them immediately after frying tastes the best these kababs also taste good when they come to room temperature. You can fry them before hand and microwave or heat them up in a low oven before serving.
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Have a happy and safe cooking experience.
If you are looking for an easy kabab recipe
then this recipe will soon be your favorite It is healthy easy to make using ingredients
that are probably already there in your pantry And above all extremely delicious nomoshkar
and welcome to curries with Bumbi and today I will show you step by step how to make
Chicken Kababs that turn out to be juicy And soft we will first grind some
spices a tablespoon of cumin seeds One and a half tablespoons of coriander
seeds and a fourth of a teaspoon of black Peppercorns you need a coarse grind of these
spices so that when you bite onto a kebab each Individual spice will reveal its identity so
we are looking for this kind of a situation I will mix some more spices in this a teaspoon of
garam masala powder a tablespoon of chili flakes I just crushed 4 dry red chillies and I am using
them please use less if you do not like it to be That spicy finally a teaspoon and a half of salt
mix very well than your dry spices are all ready I always grind boneless skinless chicken
thighs in my food processor please always Use chicken thigh meat for making kababs like
this if you use chicken breast meat the kebabs Will turn out to be dry and rubbery and it
will seem like you are eating on cardboard Or shoe strings now all you have to do is
add the ingredients one after the other a Teaspoon of grated Ginger a tablespoon
of grated garlic 1 fresh green chili These are fried onions that I always store in my
refrigerator I also have a video on it but you Can also slice 3 medium onions fry them in little
bit of oil till they Brown up allow them to cool Down completely and then add it I used one small
boiled potato potato makes the kebabs soft but at The same time it is optional but please keep in
mind that it does make a little bit of difference In the softness then comes a tablespoon of fresh
lemon juice and then the dry spices next comes the Binding agents an egg three heaped tablespoons of
masa harina that is yellow corn flour this is not The white corn flour that we use for thickening
soups you can even use whole wheat flour or plain Flour will also work or you can roast some besan
that is gram flour in a pan for a few minutes and Then use it as well next comes a tablespoon of
ghee you can also use melted butter my friends Chicken is lean in nature so addition of little
fat will make the kababs juicy or else they tend To dry out they mix very well just like kneading a
dough and I will be using my hand to mix because I Like to feel my food if you think the mixture is
bit too soft then add more of flour but add it a Tablespoon at a time adding too much flour will
harden the kebabs now after mixing leave this In the refrigerator for a minimum of an hour but
today I do not have time for that but my friends Please do try to leave it in the ref refrigerator
for at least an hour when you plan on frying Take it out from the fridge and add the greens
just before frying I will be using mint leaves Then the next Green is thyme I know I am
pronouncing it wrong but that's how it Comes out from my mouth if time is unavailable
at your place you can also use carom seeds that
Is ajwain or just leave it out thyme as a compound
called thymol which is also present in carom seeds So they both have a common flavor to share and
finally chopped coriander leaves if you dislike Cilantro then please use parsley next coming to
forming the kebabs apply oil to your palms and Shape into flat kebabs do not make them thick I
like making them thin in that way they cook faster Next is frying time we will not deep fry them we
need 5 tablespoons of oil your oil should be hot But not smoking hot the first Kebab is always the
experimental one so before adding the other kebabs Just observe how your first one is going if you
see it to be falling apart in the oil then add Another tablespoon or two of flour if the under
surface of the Kebab turns brown immediately after Heating the pan then your oil is way too hot so
you need to bring down the heat and then add the Other kababs if your oil doesn't Sizzle after
adding the Kabab then your oil needs to heat Up more so if you are a beginner please add only
one Kabab to the oil first and then go from there Please do not overcrowd the pan keep the heat on
medium when adding the kababs as the temperature Of oil goes down at the beginning when the kababs
are added decrease the heat to low after a minute And fry them on a low to medium low heat flip the
kababs from time to time since we are not deep Frying them you need to turn them quite frequently
till they become golden brown on both the sides I always rely on a meat thermometer when
the internal temperature registers as 165 Degrees Fahrenheit it is done you can cook
these kababs way ahead before serving then Heat it up in the microwave or in a low
oven before serving you can also freeze Them I first shape them and then place them in
between parchment or wax paper and freeze them You can serve this as a starter or alongside a
main meal or you can have it like a hamburger Or break them up into small pieces put them in a
tortilla add some chopped up fresh onions tomatoes Lettuce drizzle your favorite sauce on top and
have it as a wrap the options are endless here you Can also serve these with a green Chutney I have
a video on green Chutney that is showing up on Screen please help this video to reach out to more
people by Smashing that like button for me bye bye
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