Chicken Kababs

Chicken Kababs

These kababs take some time and effort to make so it's a good idea to make a big batch. They freeze well in ziploc bags and can be reheated by placing the frozen patties on a frying pan over low heat just prior to serving. It makes a good first course with salad or raita.

I've used ground chicken in this recipe, but these kababs can be made with ground lamb or beef and even canned tuna fish. They go well with salad, vegetable pulao and/or cucumber raita.

Ingredients: (makes 10-12 kababs)

1 lb. ground chicken, browned
1 large onion, peeled and diced
1 tsp. Kashmiri mirch/paprika
2-3 green chilies, diced
1/2 small bunch cilantro, diced
4 Tbsp. vegetable oil
1 cup besan/chickpea flour
1/2 cup Panko bread crumbs
salt to taste
1 cup warm water

Method:

1. Brown chicken with salt in half the oil along with diced onions & set aside.
2. Heat remaining oil over medium-high heat and add besan.
3. Roast besan, stirring continuously, until golden brown and add the rest of the ingredients except chicken and cilantro.
4. Add warm water and stir until besan forms a smooth paste. 
5. Keep stirring until all the water is absorbed and mixture is creamy.
6. Add chicken and cilantro and stir again until the whole thing forms a ball and pulls away from edges of skillet, remove from heat and set aside to cool.
7. Form into patties and pan-fry kababs until brown on both sides.
8. Serve with ketchup or sweet chili sauce.