Reshmi Kababs

Reshmi Kababs

Ingredients

• 500 gm boneless chicken breast, cut into cubes
• 1 small onion
• 1 tsp salt
• 2 green chillies
• 4 tbsp chopped coriander
• 1/2 tsp garam masala
• 1 tsp black pepper powder
• 1 tsp cumin powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 8 almonds, blanched and peeled then crushed to a powder
• 2 tbsp heavy cooking cream
• 1-2 slices bread, crust removed
• 1 tbsp lemon juice
• 1-2 tbsp butter, melted

Instructions 

1. Spotless and congratulate dry the chicken 3D shapes. Pound the onion, expel and press out all the overabundance water. Set the onion back in the processor and include the salt, smashed almonds, chillies, coriander, lemon juice, ginger and garlic glues. Crush to join and shape a smooth blend. Next include the chicken shapes and process until the point when the surface is smooth. 
2. Transform this blend out into a bowl. In a similar machine, include the 2 cuts of bread (make a point to evacuate the hull) and pound to frame pieces, put aside. 
3. To the chicken blend, include the garam masala powder, cumin powder, dark pepper and the cooking cream, in addition to half of the pounded bread. Join well. On the off chance that the blend feels excessively sticky, include the rest of the bread and blend. Cover and refrigerate for the flavors to create and to enable the bread to retain any overabundance dampness which will help with the forming. 
4. At the point when prepared to cook, evacuate the chicken blend and shape on sticks. Flame broil or sear in a light shower of oil until cooked through, for around 3-4 minutes for each side or until done. Brush them with liquefied margarine just before serving.

Source: Reshmi Kababs