Dahi murg kebab

May 5th, 2006

600 gm chicken mince
¼ cup Bengal gram split (chana dal)
2 tbsp oil + for deep frying
1 tsp cumin seeds
1 tsp coriander seeds
5-6 peppercorns
2 black cardamoms
½ inch piece ginger (chopped)
8-10 cloves of garlic (chopped)
Salt to taste
2 tsp red chilli powder
½ tsp green cardamom powder
A pinch of mace powder
½ tsp garam masala powder
2 eggs
For the stuffing
2 cups yogurt
1 large-sized onion (chopped)
5-6 fresh mint leaves (chopped)
Salt to taste

Pick, wash and soak chana dal in two cups of water for at least three hours. Drain. Hang the yogurt in a muslin cloth to drain out the excess whey. For stuffing, squeeze onion between your palms to remove excess water. In a bowl, mix hung yogurt, onion, mint leaves and salt. Divide into sixteen equal portions and keep covered in a refrigerator. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns, black cardamom seeds, ginger and garlic and stir-fry for a minute on medium heat. Add chicken mince and sauté for five minutes.
Add soaked chana dal, salt, red chilli powder, cardamom powder, mace powder and garam masala powder. Stir well for two minutes. Add one and half cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat, stirring continuously, to dry out the mixture completely. Remove from heat and cool. Grind chicken and chana dal mixture to a smooth consistency. Check the seasoning.

Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion and yogurt stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Beat eggs lightly. Heat sufficient oil in a kadai, dip each tikki in beaten eggs and deep fry in hot oil till golden brown. Drain onto an absorbent paper. Serve hot with onion lachcha and pudina chutney.

Tip: After cooking chicken mixture, if it is too moist, add roasted besan or powdered roasted chana dal as needed.





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