Hot and fiery delicate kebab made with chicken liver and Infused with dried fenugreek leaves
Serves: 4 portions
INGREDIENTS
· Kaleji (chicken liver) 800gms
· Hung curd 80gms
· Salt to taste
· Ginger garlic paste 15gms
· Red chili paste 20gms
· Garam masala 10gms
· Kasuri methi powder 15gms
· Lemon juice 20ml
· Gram flour 50gms
· Refined oil 20ml
· Clarified butter for basting
METHOD
1. Clean, wash chicken liver, pat dry and keep aside
Marinade
2. In a bowl whisk hung curd. To that, add salt, ginger garlic paste, red chilli paste, garam masala, kasuri methi, lemon juice, gram flour and mix well.
3. Remove excess moisture from kaleji and put them into this marinade and keep aside for at least 1 hour
Cooking
4. Take a skewer and skew marinated kaleji pieces keep a tray underneath to collect drippings.
5. Roast in a moderately hot tandoor or over charcoal grill for 4-5 minutes.
6. Remove and baste with clarified butter and further roast for 1-2 minutes or until tender.
7. Serve with a choice of a salad and chutney.
If you make my chatpate kaleji kebab, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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