Imli Kababs (Tamarind Kebabs)
Ingredients
- Chicken mince 1 kg
- Bread slices 4, grind into crumbs or use 2-4 tbsp breadcrumbs
- Onion 1 medium sized
- Garlic paste 1 tablespoon
- Ginger paste 1 tablespoon
- Green chilies 2
- chopped coriander (leaves and stems) 1 cup chopped
- Thick tamarind paste, 4 tablespoons
- Fried onion, 4 tablespoons, crushed
- Salt 2 teaspoons or to taste
- Red chili powder 2 teaspoons
- Black pepper powder 2 teaspoons
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Turmeric powder 1/2 teaspoons
- Juice of 1 lemon
- Oil for frying
- Spicy Imli (tamarind) sauce for glaze
Instructions
- Add bread slices to the food processor and make crumbs. Keep aside.
- Grate the onion and then squeeze out all the excess liquid from it.
- Put the onion in the food processor.
- Now add the green chilies, chopped coriander, ginger, garlic, tamarind, lemon juice and fried onions. Add mince and remaining spices and blend it all together.
- Transfer the mixture to a bowl.
- Cover the bowl and refrigerate for 2 hours or preferably overnight.
- Take out from the refrigerator.
- Apply some cooking oil to hand and start shaping the kebabs. Make sure the size remains the same.
- If kebabs are still soft and aren’t holding their shape then add some bread crumbs.
- Shallow fry the kebabs until done.
- Optional: Light a coal and smoke the kababs to give them a BBQ flavour.
- Serve with imli sauce and palak pulao
- Enjoy!