Saffron flavoured chicken seekh kebab
Serves: 4 portions
INGREDIENTS
· Processed cheese grated 60gms
· Onion 80gms
· Ginger garlic paste 15gms
· Minced chicken 400gms
· Salt to taste
· White pepper powder 10gms
· Cream 60ml
· Green coriander 30gms
· Green chili 15gms
· Saffron 2gms (dipped in hot water)
· Elaichi powder 10gms
· Clarified butter for basting
METHOD
1. 1. In a deep tray mash processed cheese, add ginger garlic paste, add chicken mince, salt, white pepper powder, cream, green coriander, green chilli, saffron, elaichi powder and mix well to smooth consistency and keep aside for at least 1 hour.
2. Divide the mixture into 04 equal parts and make balls.
3. Spread this mixture on skewer using wet palm to press each ball along the length of the skewer in a cylindrical shape an inch apart and making each kebab 4 inch long.
4. Roast in a tandoor or over a charcoal grill at a moderate temperature for 5-6 minutes.
5. Baste with clarified butter, further roast for 1-2 minutes.
6. Transfer on to a plate and serve hot with a choice of a salad and chutney.
If you make my Chicken Reshmi 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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