Kabab-E-Khaas Recipe

Lifestyle
Oct 30 2017 02:16 PM
Payal Dwivedi

Kabab-E-Khaas Recipe

Now, start your party with these special chicken kebabs teamed with refreshing mint chutney by Chef: Chef Bishandutt Dabral, Zayna Uber Dine.

Ingredients Of Kabab-E-Khaas

Chicken breast - 6 pieces, 200 gms

For stuffing

Bell peppers (red, yellow & green) - 25 gms

Fresh button mushrooms - sliced, 25 gms

Green chillies - chopped, 1 piece

Processed cheese - grated, 20 gms

Crushed cashew nut powder, 20 gms

Chicken (minced/ keema) 25 gms

Salt

For marination

Ginger & garlic - fine chopped, 1 tsp/5 gms

Green chillies - fine chopped, 1 tsp/3 gms

Ginger-garlic paste, 2 tsp/10 gms

Red chilli paste, 4 tsp/20 gms

Hung curd, 6 tsp/30 gms

Black salt

Salt

Lemon juice - 2 ml

Turmeric oil - 2 ml

Mustard oil - 2 ml

Coriander - chopped, 5 gms

Mint leaves - chopped, 5 gms

Garam masala, 2 gms

Kitchen king masala - 2 gms

Jeera powder - 2 gms

Processed cheese - grated, 5 gms

For garnish

Onion - juliennes, 50 gms

Fresh mint leaves spring

Lime 1/2

How to Make Kabab-E-Khaas

Turmeric oil: Heat 5 ml of cooking oil and add 2 gms of turmeric powder and filter the oil through a muslin cloth and keep aside.Stuffing Shallow fry julienned bell peppers along with sliced button mushrooms and chop finely. Put the chopped mixture in a bowl add to the bowl green chillies and crushed cashew nut powder.Add grated cheese and chicken mince and add salt to taste.Mix well with a spoon in the bowl. Divide the mixture into 6 equal portions.

Marination

In a bowl add chopped green chillies, chopped ginger & garlic, ginger-garlic paste, red chilli paste.Add jeera powder, kitchen king powder, garam masala and grated cheese.Blend with the hand whisk.The masala is ready, to this add hung curd, black salt, lemon juice, turmeric oil, mustard oil, chopped coriander and chopped mint and mix well.Assembling the chicken breast

Take chicken breast and hammer it lightly, place the stuffing on the breast and roll the breast and put a toothpick stick to prevent the roll from opening.Rub the marination on top of the rolled chicken breast and pass the skewers again apply the leftover marination over the top of the rolled chicken breast.Place the skewers on the barbeque grill or tandoor or in an oven at 260 degrees C. Apply butter for basting. Once cooked place the chicken roll on a platter garnish with onion juliennes and lime wedges on the side.Serve with mint chatni.

Key Ingredients: chicken, chicken breast, bell pepper, capsicum, mushroom, button mushrooms, green chillies, cheese, processed cheese, cashew nuts, keema, salt, black salt, ginger, garlic, hung curd, red chilli, lemon juice, turmeric, oil, mustard oil, coriander.