Follow these steps for perfect results
Boneless chicken - minced
minced
Raw papaya
paste
Onion
paste
Ginger
paste
Garlic
paste
Cardamom Powder (Elaichi)
Red Chilli powder
Gram flour (besan)
Garam masala powder
Mace powder
Coriander Powder (Dhania)
Salt
Sunflower Oil
Wash the minced chicken (keema) thoroughly with water.
Marinate the keema with raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, gram flour (besan), cardamom powder, and salt.
Refrigerate the marinated keema for 1 hour.
After an hour, remove the keema from the refrigerator.
Grind the marinated keema in a grinder until smooth.
Shape the mixture into medium-sized kebabs.
Heat sunflower oil in a non-stick pan over low heat.
Fry the kebabs on very low heat for 15-20 minutes on each side, ensuring they are cooked through and golden brown.
Transfer the cooked kebabs to a serving plate.
Serve hot with Dhaniya Pudina Chutney as a party starter or tea-time snack.
Expert advice for the best results
Ensure the pan is not too hot, or the kebabs will burn before cooking through.
Grinding the mixture after marinating helps achieve a smoother texture.
Adjust the spices according to your preference.
Everything you need to know before you start
15 mins
Marinate the keema a day in advance.
Arrange kebabs artfully on a plate, garnish with cilantro and lemon wedges.
Serve hot with chutney and sliced onions.
Serve as part of a kebab platter.
Pairs well with spicy food.
Cools the palate.
Discover the story behind this recipe
A signature dish of Awadhi cuisine, known for its delicate flavors and tender texture.
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