KASOORI MURGH SHAMI KABAB

INGREDIENTS

1 tbsp kasoori methi, crushed to fine powder 500 gm minced chicken

1 ½ tbsp ginger- garlic paste

1 ½ tbsp lemon juice Salt to taste

A few saffron threads 1 tbsp milk

2 tbsp butter

6 tbsp besan

5 tbsp bread crumbs

1 tsp white pepper powder

1 tsp green cardamom powder

2 tbsp chopped coriander

½ tsp red chilli powder

2 eggs, beaten ½ tsp shahi jeera

Oil for shallow frying

1 tsp chaat masala

METHOD:

Marinate the minced chicken in a mixture of the ginger- garlic paste, lemon juice and salt for fifteen minutes. Also soak the saffron in warm milk. Heat one tablespoon of butter in a pan, add besan and sauté over medium heat till golden brown and fragrant. Remove three tablespoons of the besan and set it aside.

To the remaining roasted besan left in pan add bread crumbs, white pepper powder, cardamom powder, fresh coriander, red chili powder, powdered kasoori methi and salt. Mix well. Add this mixture to marinated mince chicken and mix well. Divide this mixture in equal portions and shape them into shami kababs. In a mixing bowl whisk eggs, add caraway seeds, salt, saffron flavoured milk, reserved roasted besan and mix well.

Heat sufficient oil in a pan. Dip the kababs in the egg batter and shallow fry till golden brown. Sprinkle the chaat

masala and serve with green chutney.