Harre Masale ki tikkiya kabab
"Green curry" chicken kababs
Please note this dish requires shallow frying and should be only made by someone who feels they can competently handle hot frying. Children should not be anywhere near a hot oil pan!!
Children may be able to assist with adding in ingredients. However it is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.
½ kg Chicken breast Minced (once minced)
6-8 tblspn Coriander Chutney depending on how strong you want the flavour.
1 ½ tblspn Ginger paste
1 tblspn Garlic Paste
Salt to taste (about ¾ tblspn)
Chilli powder to taste (about ½ tspn for mild heat)
1 slice of bread soaked in a little bit of water (about 6-8 tblspns) once soaked mush up by hand.
1 bunch thoroughly washed and roughly chopped including stems
½ lime's juice
½ lemon's juice
1/4- 1/3cup Water
Garlic 3-4 cloves
Salt to taste ( about ½ tblspn)
Firstly prepare the Coriander Chutney
In a blender add all the ingredients for the chutney and blend.
If you feel it is not blending and needs a bit more water add little bit at a time, but be careful not to be tempted to add too much water! We are looking to make a thick smooth chutney otherwise the kabab mix will get too watery.
Next in a high sided mixing bowl, add all the ingredients to the chicken mince and mix well using a wooden spoon or clean hands.
Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.
Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.
Cover bowl with cling film (or the likes) and leave to marinade in the fridge for about half an hour.
-Remove chicken mix from fridge.
-Place a medium frying pan with about 1/2cm depth of cooking oil on medium heat and allow to warm up.
Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.
-Next using a table spoon (or your hand), scoop up a small ball sized portion (about 3-4cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil, then using a table spoon flatten out the ball into an even disc.
Keeping going until the pan is full.
TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back.
-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the kabab over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.
You may need to adjust your heat as you are cooking:
-If they are cooking too fast it is important to turn the heat down and let the kebabs cook through thoroughly.
**It is dangerous if food is not cooked through properly**
-If you have cooked for 10 minutes and the kebabs do not appear to be colouring at all, Turn up the heat to a medium flame and continue cooking and flipping in between as you have been doing.
In total roughly it takes about 15 mins to cook a batch depending on your equipment.
When you feel that your kebabs are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in quarters to see if the kebab is cooked through and is white all the way through, there should not be any pink left inside.
Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the kebabs from the oil, draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel. This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)
Continue frying the rest of the batches of the kebabs as above.
(The chicken mince mix can also be frozen, but prior to the addition of bread. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)
Serve Hot as a snack with the left over coriander chutney (or any other choice of sauce) or as part of a meal with rice, daal, your left over coriander chutney and another curry dish as well if you like.
MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
HERE YOU WILL FIND:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME.
OTHER BLOG SPACES: