Ingredients:
Prepare Grilled Kabab:
-Boneless chicken cubes 500g
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 6-7 cloves
-Adrak (Ginger) 1-inch piece
-Pyaz (Onion) 1 small
-Pyaz (Onion) fried ¼ Cup
-Breadcrumbs ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 2 tsp
-Garam masala powder 1 tsp
-Ghee (Clarified butter) 1 tbs
-Hot water as required
-Cooking oil 2-3 tbs
Prepare Chilli Oil:
-Hari mirch (Green chilli) chopped 1 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Hara pyaz (Spring onion) chopped ¼ Cup
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Himalayan pink salt ½ tsp or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Till (Sesame seeds) roasted 1 tbs
-Soy sauce 1 & ½ tbs
-Lemon juice 2 tsp
-Cooking oil 3 tbs
-Red bell pepper julienne 1 medium
-Shimla mirch (Capsicum) julienne 1 medium
-Pyaz (Onion) sliced 1 medium
-Aloo (Potato) fried wedges 2 large
Directions:
Prepare Grilled Kabab:
-In a chopper,add chicken,green chillies,garlic,ginger,onion,fried onion,breadcrumbs,red chilli powder, coriander seeds,pink salt,cumin seeds,garam masala powder,clarified butter & chop until well combined.
-Grease hand with oil,take small quantity (40g) of mixture & make kabab of equal sizes on wooden skewer.
-In a pot,heat water,place steamer grill & kababs,cover & steam cook on low flame for 8-10 minutes.
-Let them cool completely.
-Can be stored in an airtight container for up to 3 months in freezer.
-In frying pan,add cooking oil & fry steam cooked kababs on medium flame until golden brown (makes 15-16).
Prepare Chilli Oil:
-In a large dish,add green chilli,garlic,spring onion,fresh coriander,pink salt,red chilli crushed,sesame seeds,soy sauce,lemon juice & mix well.
-In small frying pan,add cooking oil & heat it.
-Add hot oil & mix well.
-Add red bell pepper,capsicum,onion,fried potato,fried kababs & give it a good mix.
Ajza:
Prepare Grilled Kabab:
-Boneless chicken cubes 500g
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 6-7 cloves
-Adrak (Ginger) 1-inch piece
-Pyaz (Onion) 1 small
-Pyaz (Onion) fried ¼ Cup
-Breadcrumbs ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 2 tsp
-Garam masala powder 1 tsp
-Ghee (Clarified butter) 1 tbs
-Hot water as required
-Cooking oil 2-3 tbs
Prepare Chilli Oil:
-Hari mirch (Green chilli) chopped 1 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Hara pyaz (Spring onion) chopped ¼ Cup
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Himalayan pink salt ½ tsp or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Till (Sesame seeds) roasted 1 tbs
-Soy sauce 1 & ½ tbs
-Lemon juice 2 tsp
-Cooking oil 3 tbs
-Red bell pepper julienne 1 medium
-Shimla mirch (Capsicum) julienne 1 medium
-Pyaz (Onion) sliced 1 medium
-Aloo (Potato) fried wedges 2 large
Directions:
Prepare Grilled Kabab:
-Chopper mein chicken,hari mirchein,lehsan,adrak,pyaz,fried pyaz,breadcrumbs,lal mirch powder,sabut dhania,pink salt,zeera,garam masala powder aur ghee dal ker ache tarhan chop ker lein.
-Haath ko oil sa grease karein,mixture (40g) ki small quantity lein aur wooden skewer per ek jaisay sizes ka kabab bana lein.
-Pot mein pani garam karein,steamer grill aur kababs rakh dein aur dhak ker halki ancch per 8-10 minutes kliya steam cook ker lein.
-Thanda ker lein.
-Airtight container mein dal ker 3 months kliya freezer mein store ker saktay han.
-Frying pan mein cooking oil dal dein aur steam cooked kababs ko darmiyani ancch per golden brown ho janay tak fry ker lein (makes 15-16).
Prepare Chilli Oil:
-Large dish mein hari mirch,lehsan,hara pyaz,hara dhania,pink salt,lal mirch crushed,til,soy sauce aur lemon juice dal ker ache tarhan mix ker lein.
-Small frying pan mein cooking oil dal ker garam ker lein.
-Hot cooking oil dal ache tarhan mix ker lein.
-Red bell pepper,Shimla mirch,pyaz,fried aloo aur fried kababs dal ker ache tarhan mix ker lein.