Mildly flavoured chicken Seekh kebab, coated with crunchy corn flakes and crispy fried
Serves: 4 portions
INGREDIENTS
· Processed cheese grated 4tbsp
· Ginger garlic paste 1tsp
· Minced chicken 400gms
· Salt to taste
· Chopped coriander 2tsp
· Chopped green chili 1tsp
· White pepper powder 1tsp
· Cream 6tsp
· Crushed corn flakes for coating
· Corn flour 8tbsp
· Clarified butter for basting
METHOD
1. In a deep tray mash processed cheese, rub well with palm, add ginger garlic paste add chicken mince, salt, green coriander, green chilli, white pepper powder, cream 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. Take a skewer using a wet hand, spread this mixture along the length of the skewer in a cylindrical shape and an inch apart to make each kebab 4 – 5 inches long.
4. Roast in a moderately hot tandoor or over a charcoal grill for 5-6 minutes
5. Remove and baste with clarified butter and further cook for 1-2 minutes.
6. Remove from the skewer & leave to cool.
7. Take corn flour in a bowl, add water & make a batter to coating consistency. Dip seekh kebabs one by one and roll in crushed corn flakes.
8. Heat oil in a kadhai and deep fry seekh kebab for 1-2 minutes until golden brown and crisp.
9. Serve hot with choice of a salad and chutney.
If you make my Cornflakes coated Seekh 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!
Comments