This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.
Ingredients
- 750 grams minced chicken thighs
- 1 tablespoon full-fat Greek-style yogurt
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 3 green chiles finely chopped
- 1 onion finely chopped
- 2 small tomatoes chopped
- 2 tablespoons coriander leaves chopped
- 1 egg beaten
- vegetable oil for frying
- To serve:
- 12 burger buns or naan or pitta bread
- chutney optional
- 1 red onion sliced into 12 rings
Servings:
Instructions
- Put the minced chicken in a bowl and add all the remaining ingredients (except the oil); mix well. Oil your hands and divide the mixture into 12 pieces.
- Roll each piece into a ball and then flatten to a patty. Each kabab should be 2 centimeters (3/4 inches) high. Cover the kababs to prevent them from drying out.
- Heat the oil in a frying pan over high heat. To test that the oil is hot, cut one of the onion slices in half and dip the tip into the oil—it should start to sizzle immediately. If not, heat the oil for a bit longer and check again.
- Reduce the heat to medium and after 30 seconds slip the kababs from the edge to prevent the oil from splashing and burning your hand. Do not overload the pan. Fry the kababs in a single layer with enough space for you to turn them safely, until well-browned on both sides and cooked through.
- Slice the open burger buns and spread both sides with a thin layer of chutney, if using. Top with a kabab and a slice of onion.
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