Recipe of Ultimate Chicken Keema Kebab
Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Prepare Ultimate Chicken Keema Kebab. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Keema Kebab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Keema Kebab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can have Chicken Keema Kebab using 12 ingredients and 4 steps. Here is how you can achieve it.
#Bandhan - Here are some amazing and delicious Chicken Mince Kababs that can be served as appetizers. Prepared from some leftover cooked keema, I added boiled sweet potato and chana dal along with some finely chopped coriander stalks, coriander leaves and other spices.
These kababs tastes awesome with some green chutney and onion rings as accompaniments. They can also be had with naan / tandoori roti or stuffed inside parathas as a roll along with sliced onion, lettuce and mayonnaise / ketchup / mustard sauce. The options are plenty.
Ingredients and spices that need to be Prepare to make Chicken Keema Kebab:
- 1 cup chicken keema / mince, cooked
- 1/4 cup chana dal, soaked for 30 minutes
- 1 medium sweet potato, boiled & grated / mashed
- to taste salt
- 1 tsp. dry fenugreek leaves, crushed
- 1-2 green chilies, chopped
- 1/2 tsp. red chili flakes
- 1 tsp. ginger, grated
- 2-3 tbsp. coriander stalks, finely chopped
- pinch nutmeg powder
- 2 tbsps. coriander leaves, chopped
- oil to shallow fry
Steps to make Chicken Keema Kebab
- Boil the chana dal in 1 cup water for 5-6 whistles on low flame after the first whistle. Cook till all the moisture is evaporated. Mash with the back of a spoon and keep aside.
- In a bowl, combine all the ingredients, except oil to shallow fry and refrigerate for 1-2 hours.
- Heat 1 tbsp. oil in a non-stick tawa / griddle and shallow fry 2 at a time on both sides till light golden brown in colour.
- Drain on a kitchen towel and serve with green chutney or sauce.
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