Reshmi Kabab By Anantikaa Gaba

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Reshmi Kabab

Winner - Your Recipe Contest Week 3

This is special as it is super soft and will melt it the mouth! Yummilicious! And I am a 8yr young chef just started cooking!
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Serves

4 Servings

Cooking Time

30 Mins

Meal Type

OTHERS

Rate This Recipe10

INGREDIENTS

  • Chicken breast - cut into small pieces - 500gms
  • Bay Leaf - 2
  • Jeera - 1 tbsp
  • Cardamom powder - 1 tsp
  • Cloves powder of 3/4 pieces
  • Dalchini powder - 1/4 tsp
  • Garlic – 3-4 cloves
  • Black Pepper powder – 1/4 tsp
  • Dark Brown Big Cardamom - 1
  • Green Chillies (optional as per tast
  • Salt to taste
  • Eggs - 2
  • White flour bread - 2 pieces (Milk bread is preferable)
  • Curd (Dah- 300gms - this the main thing
  • Oil – 1tsp
  • Onion rings (optionafor garnishing

PREPARATION

  1. 1

    Add 2 glasses of water in a pressure cooker and switch on the gas flame, add Chicken, bay leaves, 1 big dark brown cardamom, 3-4 cloves of garlic, pinch of black pepper powder and salt to tastBoil till they are 80% tender.
  2. 2

    Mix the boiled chicken along with all the other remaining spices and curPour it in a grinder to make a thick pastDo not blend hot , it can be dangerous .
  3. 3

    Once the paste is done; add eggs, bread pieces and mix using hands into a soft blend so that there are no lumps at all.
  4. 4

    Now, heat a non stick fry pan and grease with little oiTake small parts and convert into rounded kabab shap.
  5. 5

    When the oil is well hot put the rolled kabab into the pan; let it fry on medium flame so that they neither break nor leave wateFlip the kabab and Fry both the sideCaution: The kababs will be very delicate to handle before fryinAlso, the kabab should be fried very less so that the softness remain.
  6. 6

    Serve piping hot kababs with green or any other favourite chutneOptionally, garnish with rings of onion.
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