Zamali Handi Kabab
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 kg chicken
- 2 teaspoons chopped green chilies
- salt
- 1 egg
- 2 tablespoons besan (bengal gram flour)
- oil, for deep-frying
- 2 tablespoons oil
- 1 chopped onion
- 1 cup chopped tomato
- 1 tablespoon dry red chili pepper flakes
- 1 teaspoon crushed black pepper
- 1 tablespoon ginger-garlic paste (adrak-lehsun)
- salt
- 2 teaspoons chopped green chilies
- 2 teaspoons lemon juice
directions
- Combine the boneless chicken, besan, green chillies, salt and egg in a mixer and grind to a semi-coarse mixture.
- Divide the mixture into equal portion and shape into a seekh kebabs.
- Heat the oil in a kadhai and deep-fry the kebabs on a medium flame until they turn crisp and brown, remove on absorbent paper and keep aside.
- Heat the oil in a clay pot, add the onions and saute till they turns to light pink in colour.
- Add the tomatoes, red chillies, black pepper, ginger-garlic paste, salt, lemon juice and green chilies. Mix well and cook till oil separates.
- Add the fried kebabs, cover and simmer for 10 minutes.
- Serve hot and garnish with coriander.
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