I have been getting requests to post non-veg recipes. Kerala people love chicken and fish. I was browsing through some chicken recipes when I came across these kebabs from here. I have tweaked the recipe to adjust my family’s taste and preference. These are simple and full of flavors. It can be eaten as it is or used as filling for sandwiches.
My husband has restricted interests in terms of trying new things. Veggie or sweet items he will reject outright. But seeing that these are chicken kababs he too enjoyed it during tea time.
These are small kababs so my son could pick it up one by one and enjoy it. The only negative about this kabab which I felt is you need to have it hot. Or else since it is minced chicken it goes dry quickly.
Oh by the way this goes well with the dates chutney I shared in this blog 🙂
So here goes the recipe. Try it out and let me know how it turned out.
Minced Chicken – 400 gm
Onion- 2 medium
Ginger-garlic paste – 1 tblspn
Chilly Powder – 2 tsp
Coriander Powder – 2 tsp
Pepper Powder – 1 tsp
Garam Masala – 1/2 tsp
Coriander Leaves – 3-4 stem
Lemon Juice – Half a lemon
Oil – for pan frying
Salt – as per taste
- Take onions and blend it in blender till smooth.
- Take a pan and add 2 tblspn oil.
- Once oil is hot add blended onion and saute.
- Add ginger garlic paste and saute till the raw smell leaves and the onion is translucent.
- Add chilli, coriander, pepper, garam masala and saute for a minute.
- Add the chopped coriander leaves and mix well.
- Once cooled, pop it in fridge to marinate for 1 hour.
- After an hour take the onion masala and add lemon juice and mix well.
- Add this to the minced chicken and mix well.
- Once mixed, take a small amount and make a small ball. Then flatten it lightly to make kabab shapes.
- Makes kababs and shallow fry it in oil till all sides are nicely browned. Drain it in kitchen towel or tissue.
- If you do not get minced chicken then take boneless chicken pieces and blend it.
- Do not fry it for too long since chicken goes dry quickly.