Follow these steps for perfect results
Gram flour (besan)
Coriander Powder (Dhania)
Red Chilli powder
Ginger - paste
Garlic - paste
Salt
Raw papaya - paste
Onion - paste
Boneless chicken - miced
Cardamom Powder (Elaichi)
Mace powder
Garam masala powder
Sunflower Oil
Wash the minced chicken thoroughly.
Marinate the chicken with raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, gram flour, cardamom powder, and salt.
Refrigerate the marinated mixture for one hour.
Grind the marinated mixture in a grinder.
Shape the mixture into medium-sized kebabs.
Heat oil in a non-stick pan.
Fry the kebabs on very low heat for 15-20 minutes on each side, until golden brown and cooked through.
Transfer the cooked kebabs to a serving plate.
Serve hot with Dhaniya Pudina Chutney.
Expert advice for the best results
Marinate the chicken for a longer time for better flavor infusion.
Cook on very low heat to ensure even cooking and prevent burning.
Adjust the spice level according to your preference.
Everything you need to know before you start
15 mins
Can be marinated a day ahead
Arrange kebabs on a platter and garnish with cilantro and lemon wedges.
Serve with Dhaniya Pudina Chutney
Serve with naan or roti
Serve with sliced onions and lemon
To cut through the richness
Discover the story behind this recipe
A signature dish of Awadhi cuisine, known for its royal heritage.
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