Serves: 7 Serving Suggestion: Can be served as
snacks along with salad OR as entree with parantha
1 Large Pressure Cooker (3 liters) OR a Large Pot with lid.
4 Tbsp Olive Oil for Sautéing the Kebabs.
1 lb Chicken – Boneless & Cut into small sizes for boiling
4 Whole Red Chilies – Deseeded
2 Black Cardamom – Slightly Broken
4 Green Cardamom – Slightly Broken
4 Black Peppers
¼ Cinnamon Stick
1Tsp – Ginger & Garlic
3 Tsp salt – Per Taste
1 Big BayLeaf
½ Large Onion
½ Cup Chana Dal – Soaked for 1hr
1 Cup Water – 4 Tbsp Less
½ Large Green Chilies – Deseeded
For Addition to Paste:
1 Tbsp of Yogurt/Curd
4 Tbsp of Bread Crumbs – (Store bought OR Homemade)
1 Egg – Whisked
Combine all the above mentioned (For Paste)Ingredients in a pressure cooker with water, cook for 6-7 min. If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed.
Grind the boiled mixture to a paste without adding any extra water.
Add Yogurt, Bread Crumbs & Whisked Egg to the ground mixture, make small sized patties & refrigerate for 10 min.
Sauté the refrigerated patties till golden brown/crusted on each side (1-2 min each side).