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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Serve hot with parathas or naan or rice. Ingredients:
1/2 kg boneless skinless chicken breast (minced) |
2 teaspoons ginger-garlic paste |
salt |
2 teaspoons green chili paste |
1 onion, finely chopped |
2 teaspoons garam masala |
2 teaspoons lemon juice |
3 onions, sliced |
2 teaspoons ginger-garlic paste |
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon) |
1 1/2 teaspoons red chili paste |
3 tablespoons coriander leaves |
3 tablespoons oil |
2 teaspoons garam masala powder |
4 teaspoons tomato puree |
2 tomatoes (peeled) |
2 tablespoons low-fat plain yogurt |
2 teaspoons turmeric powder |
Directions:
1. Wash meat and squeeze out all water (it should be dry).
2. Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
3. FOR THE GRAVY:.
4. Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
5. Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
6. Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
7. Check salt, add garam masala powder, garnish with corriander leaves.
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