Russian Kababs by Cooking with Benazir

10 1 hour and 20 minutes approx

Introducing—Russian Kababs made with boneless chicken, aromatic spices, and tender veggies. This recipe by Cooking with Benazir, is a perfect party starter or festive dish that is not only delicious but also freezer-friendly. The preparation starts with boiling boneless chicken along with finely chopped French beans and grated carrots until tender. These are then mixed into a rich roux made from butter, garlic-ginger-chili paste, and all-purpose flour, which gives the kababs their smooth, creamy texture. The mix is enhanced with warm spices like garam masala, white pepper, and chaat masala. Once the mixture is cooked, it is cooled, shaped into elongated kababs, dipped in egg, coated with vermicelli, and shallow-fried to golden perfection. The result? Crispy outside, soft and flavorful inside—these kababs are everything you would want in a restaurant-style starter. The best part? You can make them in bulk, freeze them, and fry just when needed. Serve them at parties or during family get-togethers and enjoy compliments all around. This recipe makes around 35 kababs from just 300g chicken, proving it is big on both taste and value!

Steps for Russian Kababs by Cooking with Benazir

1. Boil Chicken & Veggies: o Boil 300g boneless chicken in 1L water with 1 tsp salt. o After 6 mins, add ½ cup finely chopped French beans and cook for another 5–6 mins. o Add 1 grated carrot and boil for 2–3 mins more. o Strain chicken and veggies, and reserve 250ml stock.

2. Make the Roux: o In a pan, heat 4 tbsp oil and 4 tbsp butter. o Add 1 tbsp ginger-garlic paste and paste of 5–6 green chillies. o Sauté for 2–3 minutes until aromatic.

3. Add Flour & Cook: o Lower flame and add 300g all-purpose flour (equal to chicken quantity). o Mix well and roast on low-medium flame for 15–20 mins until slightly golden and aromatic.

4. Combine All: o Add boiled chicken and veggies. o Add: 1 tsp salt, 1 tsp white pepper powder, 1 tsp garam masala, 1 tsp chaat masala. o Add the reserved 250ml stock + 1 cup regular water. o Mix well and cook on low flame till thick and smooth.

5. Cool & Shape: o Let mixture cool completely. o Mix in fresh coriander. o Add 2–3 tbsp water if needed to smoothen. o Shape into long kababs.

6. Coat & Fry: o Dip kababs in beaten egg (with pinch of salt), coat with crushed vermicelli. o Shallow fry on medium heat until golden on both sides (2–3 mins per side).

Serving Tip: Serve hot with chutney or ketchup. Store extra kababs in freezer for up to 1 month.

Russian Kababs by Cooking with Benazir

Ingredients

1 Litre water
1 Tsp Salt
300 Gms Boneless Chicken
½ Cup French Beans
1 Cup Carrots
4 Tbsp Oil
4 Tbsp Butter
1 Tbsp Ginger Garlic Paste
5-6 Green Chillis Paste
300 gms All Purpose Flour
1 Tsp Salt
1 Tsp White Pepper Powder
1 Tsp Garam Masala Powder
1 Tsp Chat Masala Powder
1 Egg

Steps

1. Boil Chicken & Veggies: o Boil 300g boneless chicken in 1L water with 1 tsp salt. o After 6 mins, add ½ cup finely chopped French beans and cook for another 5–6 mins. o Add 1 grated carrot and boil for 2–3 mins more. o Strain chicken and veggies, and reserve 250ml stock.
2. Make the Roux: o In a pan, heat 4 tbsp oil and 4 tbsp butter. o Add 1 tbsp ginger-garlic paste and paste of 5–6 green chillies. o Sauté for 2–3 minutes until aromatic.
3. Add Flour & Cook: o Lower flame and add 300g all-purpose flour (equal to chicken quantity). o Mix well and roast on low-medium flame for 15–20 mins until slightly golden and aromatic.
4. Combine All: o Add boiled chicken and veggies. o Add: 1 tsp salt, 1 tsp white pepper powder, 1 tsp garam masala, 1 tsp chaat masala. o Add the reserved 250ml stock + 1 cup regular water. o Mix well and cook on low flame till thick and smooth.
5. Cool & Shape: o Let mixture cool completely. o Mix in fresh coriander. o Add 2–3 tbsp water if needed to smoothen. o Shape into long kababs.
6. Coat & Fry: o Dip kababs in beaten egg (with pinch of salt), coat with crushed vermicelli. o Shallow fry on medium heat until golden on both sides (2–3 mins per side).
Serving Tip: Serve hot with chutney or ketchup. Store extra kababs in freezer for up to 1 month.

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