SPICY CHICKEN KABAB

Spicy Chicken Kabab

Ingredients

Chicken boneless cubes, ½ kg
Ginger garlic paste, 1 tbsp adhrak lehsan
Raw papaya paste, 1  tbsp paprika
Salt, 1 tsp or to taste namak
Roasted grams, 3  tbsp  bhuna chaana
Almonds, 6 nos. Badam
Black pepper corns, 8-10  Kali mirch
Cloves, 4 nos. Long
Green cardamom, 3-4 green elaichi
Nutmeg, ½ piece jaifal
Mace, 4-5 strands jawantri
Cinnamon stick, one daal chini
Cumin seeds, 1 tsp white zeera
Caraway seeds, ½ tsp shah zeera
Onion (fried), 2  large
Yogurt (strained), 2 tbsp
Red chili powder, 1 tsp laal mirch powder
Turmeric powder, ¼ tsp heldi
Butter, 1 tbsp makhan
Charcoal, sufficient koila
Oil, for frying

Procedure

First of all, take boneless chicken cubes in a bowl, add ginger garlic paste, raw papaya paste and salt, mix the spices well and refrigerate it for half an hour.

In a  frying pan, add roasted grams, almonds, black pepper corns, cloves, green cardamom, nutmeg powder, mace powder and cinnamon stick, mix and roast until fragrant obtain.

Then, add cumin seeds and caraway seeds powder and give a good mix, set aside to let it cool.

Later, take a spice mill, add roasted spices and grind to make a fine powder and set aside.

Now, take a blender, add fried onion, yogurt and blend the ingredients well.

After that, place a chopper, add marinated chicken, onion yogurt mixture, turmeric powder, ground spices, red chili powder, butter and chop until well combined, give it a coal smoke for two minutes.

In the next step, grease your hands with cooking oil, take the mixture and make a Kabab or patties of equal sizes.

Finally, take a frying pan, heat the oil and fry Kabab from both sides until they get golden brown.

Enjoy the Spicy Chicken Kabab with sauce and salad.