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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From the Foodcourt column, Weekend. The cooking time is a guesstimate. Ingredients:
4 eggs |
2 teaspoons white pepper powder |
1 teaspoon red chili powder |
3 teaspoons cumin powder |
salt |
3 tablespoons oil |
2 kg chicken, minced |
4 tablespoons fresh ginger, finely grated |
4 tablespoons onions, peeled,washed and finely chopped |
4 tablespoons fresh coriander leaves, washed and finely chopped |
1 tablespoon fresh mint leaves, washed and finely chopped |
1/2 cup plain cashews, ground |
2 teaspoons garam masala powder |
butter, for basting |
oil, for basting |
Directions:
1. Combine together the eggs, pepper powder, chilli powder, cumin powder, salt and oil in a deep bowl.
2. Whisk this mixture well.
3. Add the chicken mince and mix well.
4. Keep aside for 20 minutes.
5. Add ginger, onions, corriander and mint leaves, nuts and garam masala and mix well.
6. Divide equally into 20 portions.
7. Wrap and mould 2 portions on each skewer using wet hands.
8. Keep 3-4 cm space between each portion.
9. Prepare 10 skewers in this way.
10. Barbecue till golden brown in colour.
11. Baste with oil.
12. Roast again for a few minutes.
13. Remove from skewers.
14. Brush a little butter on the kebabs.
15. Serve with fresh cut onion rings, green chillies (slit lengthwise) and lemon wedges!
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