Sunday, March 22, 2015


1 ½ kilograms Chicken
6 slices of White Bread
1 tsp. Black Pepper (Pisi Kaali Mirch)(freshly ground)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
4 Cardamoms (Ilaichi) (grounded)
½ tsp. Cumin Powder (Pisa Zeera)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
4 Green Chillies (Hari Mirch) (finely chopped)
2 Eggs
Salt (to taste)
1 tsp. Soya Sauce

Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.
Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.
Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.
Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer
Serving Suggestions: Sprinkle on TopChaat Masala and Lemon Juice and Serve Hot Garnished with Onion Rings and Lemon Wedges.

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