Chicken kebabs flavoured with fenugreek (Kastoori Kebab) recipe
ingredients
12 Chicken breasts,; cleaned, skinned, deboned, cut each into 2 pieces
For the marinade:
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (10 g) Dry fenugreek leaves (kasoori methi)
1 tsp (2 g) White pepper (safed mirch) powder
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tbsp (80 g) 2 3/4 oz Butter
2 tsp (10 ml) Vegetable oil
1 tbsp (10 g) Gram flour (besan)
1 1/2 tbsp (22 g) Breadcrumbs
3 tsp (18 g) Ginger, chopped
1 cup (25 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (1 g) Saffron (kesar)
3 Egg yolks
1 tsp (2 g) Green cardamom (choti elaichi) powder
Lemon juice to taste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (10 g) Dry fenugreek leaves (kasoori methi)
1 tsp (2 g) White pepper (safed mirch) powder
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tbsp (80 g) 2 3/4 oz Butter
2 tsp (10 ml) Vegetable oil
1 tbsp (10 g) Gram flour (besan)
1 1/2 tbsp (22 g) Breadcrumbs
3 tsp (18 g) Ginger, chopped
1 cup (25 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (1 g) Saffron (kesar)
3 Egg yolks
1 tsp (2 g) Green cardamom (choti elaichi) powder
Lemon juice to taste
method
1. For the marinade, mix all the ingredients and rub into the chicken. Marinate for at least 1 hour.
2. Heat the butter and oil in a pan; add gram flour and stir on medium heat until golden brown. Divide this into two portions.
3. To one portion add breadcrumbs, ginger, green coriander, and marinated chicken. Mix well.
4. Preheat oven to 150°C (300°F).To the second portion add black cumin seeds, saffron, and egg yolks; whisk the batter thoroughly.
5. Skewer 6 chicken pieces together so that they don't overlap. Leave a gap of 4 cm and then skewer the next lot. Coat each with the egg batter.
6. Roast the chicken in the oven / tandoor for 8 - 10 minutes. Remove and sprinkle with green cardamom powder and lemon juice.
7. Serve hot.
2. Heat the butter and oil in a pan; add gram flour and stir on medium heat until golden brown. Divide this into two portions.
3. To one portion add breadcrumbs, ginger, green coriander, and marinated chicken. Mix well.
4. Preheat oven to 150°C (300°F).To the second portion add black cumin seeds, saffron, and egg yolks; whisk the batter thoroughly.
5. Skewer 6 chicken pieces together so that they don't overlap. Leave a gap of 4 cm and then skewer the next lot. Coat each with the egg batter.
6. Roast the chicken in the oven / tandoor for 8 - 10 minutes. Remove and sprinkle with green cardamom powder and lemon juice.
7. Serve hot.
serving amount
serves: 4 - 5
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