The Chicken: Clean, remove the skin, debone and cut each breast into two. Mix ginger paste, garlic paste and lemon juice with the seasoning and rub the chicken pieces with this mixture. Keep aside for 1 hour.
The Vegetables: Scrape, wash and finely chop ginger. Clean, wash and chop coriander.
The Gramflour: Heat butter and Oil in a kadhai, add gram flour and saute over medium heat until golden brown. Remove 20 gms and keep aside. Add breadcrumbs, chopped ginger, coriander and marinated chicken, saute for 3-4 minutes.
The Batter: Separate the egg yolks, discard the whites, transfer to a bowl, add cumin, saffron and the reserved gram flour, whisk.
The Oven: Pre-heat to 300 F
The Skewering: Skewer 6 chicken pieces together and overlapping. Leave a gap of 2 inches and then skewer the next lot. Coat each set with batter.
Roast in a moderately hot tandoor for 5-6 minutes. In a charcoal grill for 6-7 minutes. In a pre-heated oven for 8-10 minutes. Remove and sprinkle cardamom powder.
Preparation time: 2: 30 hours
cooking time: 10 minutes
A tender kebab made from chicken mince and cashew nut paste.
1 kg Chicken Mince
15 gms Cumin Powder
5 gms Yellow Chilli powder
5gms White Pepper powder
20 ml Groundnut Oil
50 gms Cashewnuts
30 gm Ginger
20 gms Onions
20 gms Coriander
5 gms Garam Masala
Butter for basting
The Eggs: Break in bowl and whisk.
The Cashew nuts: Pound with a pestle.
The Vegetables: Scrape, wash and finely chop ginger. Peel, wash and finely chop onions. Clean, wash and chop coriander.
The Mince: Add the whisked eggs, cumin, yellow chilies, white pepper, salt, and oil to the mince and mix well. Keep aside for 15 minutes. Then add the cashew nuts, the chopped vegetables, and garam masala, mix well. Divide into 8 equal portions and make balls
The Oven: Preheat to 300 Fahrenheit.
The Skewering: Using a wet hand, spread the balls by pressing each along the length of the skewers two inches apart and making each kebab 5 inches long
Roast in a moderately hot tandoor for 6 minutes, basting once until they are lightly golden. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast for 8 minutes, basting once.
The remarkable thing about the mace and cardamom flavored Galouti
is that it melts in the mouth. It is the ‘royal kebab’.
The Lamb: Clean, debone, mince and refrigerate for 15 minutes.
The Papaya: Peel, deseed, put in a blender and make a fine paste.
The Patties: Mix all the ingredients, except ghee, with the refrigerated mince and mince the mixture. Divide into 32 equal portions and make balls. Apply a little-melted ghee on the palms and flatten the mince balls into round patties( approx 2-inch diameter).
Heat ghee on a tawa and shallow fry over low heat until both sides are evenly brown.
Preparation: 1:10 hours
Cooking time: 15 minutes for each set
Paneer Ka Tikka
This is a vegetarian kebab of Indian cottage cheese.
800 gms Paneer
3 gms Black Cumin seeds
5 gms Ajwain
10 gms Garam Masala
3 gms White Pepper powder
3 gms Turmeric
3 gms Fenugreek
30 gms Gramflour
120 ml cup Cream
The Paneer: Cut into 16- sized tikka (2″*2″*1″). Evenly Sprinkle black cumin, ajwain, 7 gms/ 1 and half of the garam masala, white pepper, turmeric and salt, keep aside.
The Batter: Whisk egg in a bowl, add the remaining ingredients, mix well, and leave the paneer in this batter for 45 minutes.
The Oven: Pre-heat to 275 Fahrenheit
The Skewering: Skewer the tikka, one inch apart, then skewer a raw onion to prevent the paneer from sliding down. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 10-12 minutes. In a charcoal grill for about the same time. In a preheated oven for 12-14 minutes. Remove and sprinkle Kasoori Methi and the remaining garam masala
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