Ingredients
Kebabs
- Chicken mince 1 kg (mutton or beef can also be used)
- Bread slices 1-3 (depends on moisture in the mince, I used 3)
- Fresh coriander 1 handful
- Onion 1 medium, very finely chopped
- Red bell pepper 1/2, very finely chopped
- Spring onion 1, very finaly chopped
- Ginger paste 1 tsp
- Grlic paste 1 tsp
- Salt to taste
- Black pepper 3/4 tsp
- Paprika powder 2 tsp
- Dried fenugreek 2 tsp
- Red chili flakes 1.5 tsp or more to taste
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Cumin powder 2 tsp
- Turmeric powder 3/4 tsp
Gravy
- Oil 1/2 cup
- Tomatoes 3 biggest ever size, chopped
- Green chilies 1-2, sliced
- Ginger julienne cut 1 tsp
- Garlic paste 1 tsp
- Salt to taste
- Garam masala 1/2 tsp
- Cumin powder 1/2 tsp
- Coriander powder 3/4 tsp
- Black pepper powder to taste
- Tomato paste 1-2 tbsp (optional)
Garnish
- Julienne cut ginger
- Sliced green chili
- Chopped fresh coriander
Preparation
- Grind together bread sliices and fresh coriander and add to the chicken mince.
- Add the rest of the kebab ingredients to the chicken mince and mix well. Refrigerate for at least half an hour to one hour. You can even make the kebab mixture a night before for a dawat next day.
- Apply oil on your hands and shape into kebabs.
- Shallow fry the kebabs on both sides for a few minutes on medium flame, just to give them a nice color. Take the partially cooked kebabs oyt on to a plate. Full cooking will be done at a later stage.
- To make the gravy, heat oil to a big saucepan and add tomatoes, garlic, ginger, green chilies, salt, black pepper, cumin and coriander powder, garam masala and some tomato paste if the tomatoes are not rich red in color.
- Mix, cover and allow to cook until the tomatoes are soft. Mash with the help of a potato masher into a smooth gravy.
- Add the fried kebabs and half a cup of water. Cover and allow to cook on low heat until kebabs are well cooked.
- Garnish with green chilies, ginger and coriander.
- Serve with naan, roti or rice. Enjoy!