1 kg (2.2 lb) Chicken, minced
2 Eggs, whisked
2 tsp (3 g) Cumin (jeera) powder
1 tsp (2 g) Yellow chilli powder
1/2 tsp (1 g) White pepper (safedmirch) powder
Salt to taste
3 tbsp (45 g) 1 1/2 oz Cashew nut (kaju) paste
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Onion paste
1 tsp (2 g) Garam masala
a pinch of Saffron (kesar), soaked in 2 tbsp warm milk
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
100 g (3 1/4 oz) Processed cheese, grated
4 tsp (20 ml) Vegetable oil
2 Eggs, whisked
2 tsp (3 g) Cumin (jeera) powder
1 tsp (2 g) Yellow chilli powder
1/2 tsp (1 g) White pepper (safedmirch) powder
Salt to taste
3 tbsp (45 g) 1 1/2 oz Cashew nut (kaju) paste
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Onion paste
1 tsp (2 g) Garam masala
a pinch of Saffron (kesar), soaked in 2 tbsp warm milk
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
100 g (3 1/4 oz) Processed cheese, grated
4 tsp (20 ml) Vegetable oil
method
1. Mix the chicken mince with all the ingredients except oil and keep aside for 30 minutes.
2. Shape the chicken mince mixture along the length of the skewers to shape into kebabs.
3. Cook in a tandoor for 6 - 8 minutes. Remove from tandoor, baste with oil and cook further for another 5 minutes or until brown.
4. Remove from skewers and serve hot.
2. Shape the chicken mince mixture along the length of the skewers to shape into kebabs.
3. Cook in a tandoor for 6 - 8 minutes. Remove from tandoor, baste with oil and cook further for another 5 minutes or until brown.
4. Remove from skewers and serve hot.
serving amount
serves: 4
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