Ingredients for Chicken Kebab Kadai Recipe

FOR MARINATING

250 gms Minced Chicken

1 Tbsp Chopped Onion

2 Tsp Crushed Coriander Seeds

1 Tsp Ginger Garlic Paste

1 Green Chilli Chopped

Salt To Taste

1 Tsp Chilli Flakes

1/2 Tsp Garam Masala Powder

2 Tbsp Roasted Gram Flour

Coriander Leaves

1 Tsp Ghee

FOR GRAVY

4 Tbsp Oil

1 Onion Chopped

3-4 Green Chilli Slits

1 Tsp Ginger Garlic Paste

1/2 Tsp Kashmiri Red Chilli Powder

Puree of 2 Tomatoes

2 Tbsp Curd

1 Tsp Coriander Powder

1/2 Tsp Black Pepper Powder

1 Tsp Chilli Flakes

1/4th Tsp Garam Masala Powder

Pinch of Turmeric Powder

1/2 Tsp Cumin Powder

2 Tbsp Water

125 Ml Water

1 Tbsp Fresh Cream

1 Tsp Dried Fenugreek Leaves

Coriander Leaves for Garnishing

Steps for Chicken Kebab Kadai Recipe

1. Marinate 250gms minced Chicken with Chopped Onion, Crushed Coriander Seeds, Ginger Garlic Paste, Green Chilli Chopped, Salt, Chilli Flakes, Garam Masala Powder, Roasted Gram Flour( Roast 1-2Tbsp Besan in a pan for 2-3 minutes),Few copped Coriander Leaves and Ghee for half hour.

2. Take the chicken batter and make a medium sized round shape kebab. Meanwhile we have heated oil for frying. Deep fry on low flame until it is cook from inside and golden brown from both sides.

3. For Gravy, In other pan heat Oil put chopped Onion, Green Chilli Slits and sauté it for 2-3 minutes till the onion are soft and change pink in colour.

4. Add Ginger Garlic paste and sauté it for 1-2 minutes .Add Kashmiri Red Chilli Powder sauté for 10-20 seconds keeping the flame low so that it does not burn.

5. Add Tomato Puree in the mixture and mix well. Cover and cook for 8-10 minutes till the Tomatoes is cooked properly (proper cooked tomato improves texture and flavor of the gravy).

6. In a glass bowl take 2Tbsp Curd add Coriander Powder, Black Pepper Powder, Chilli Flakes, Garam Masala Powder, Pinch Of Turmeric Powder and Cumin Powder. Mix all the spices well with the curd.

7. Lower the flame while adding curd in the tomato mixture so that it does not curdle. In the same curd bowl put 2Tbsp water and add in the mixture. Cover and cook for 3-4 minutes on low flame only. The gravy is well prepared and oil is separated.

8. Add 125 ml water in the gravy. Gravy quantity can be increase by adding more water.

9. Once it is boiled add fresh cream in it and dried Fenugreek leaves (crush in your palm while adding).

10. Lastly add fried kebab in the gravy. Keep the flame high and let it boil. Now lower the flame and cover it with the lid for 3-4 minutes.

11. Garnish with few coriander leaves.

12. Serve hot and tasty Chicken Kebab Kadai with Roti or Zeera Rice.