seven days seven diffrent kababs recipes RECIPE NO 2

 Recipe - Reshmi Seekh Kebab
Tender and succulent rolls of minced chicken flavoured with spices and blended with ginger, garlic and cheese, roasted on hot charcoal embers.


    Chicken (boneless, small pieces)                800 gm
    Processed cheese                                         40 gm
     Garlic:                                                        20 gm
    Ginger:                                                        20 gm
    Green coriander                                           20 gm
    Green chilies                                               15 gm
    Salt                                                               tt
    Garam masala Pd                                        ½  tsp
    Javitri elachi powder                                   ¼ tsp
    Butter                                                           for basting


    Mix all the ingredients except Butter.Pass the mixture through food processer and keep aside for some time.
    Divide the mixture into equal portions make roundels.
    Apply this mixture on the skewer with your wet palm. Press each roundel along the length of the skewer in a cylindrical shape leaving some gap and making each kebab 5-6 inches long.


    Cook it in moderately hot tandoor or over a charcoal grill for 6-8 minutes. Baste it with melted butter and further roast for 2-3 minutes.

Dishing Technique

    Take it out from the skewer. Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve immediately with mint chutney. It can also be accompanied with Roomali Roti.


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