Chicken Kabab

Preparation Time: 25 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Fenugreek: ¼  tsp

Cumin: ¼ tsp

Garam masala: 1 tsp

Salt: to taste

Egg:1

Chicken pieces: 1 kg cut as small pieces with bone.

Oil: 1 cup coconut oil

Preparation:-

1)      Saute the masala powders, onion, ginger-garlic paste and salt listed above in a kadai for 2 mins.
2)      Cool and grind them  to a fine paste adding little water in a mixer.
3)      Beat an egg and mix it with the grinded masala mix.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Keep it marinated for 10  mins or store in freezer for 2-3 days if not using it at the moment.
6)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
7)      Slip in the marinated chicken pieces, two or three depending on the spacing of kadai.
8)      Shallow fry and flip so that both sides get equally fried.
9)      Strain it in a tissue
10)  Microwave it in convection and grill mode in 600w for 6 mins for better cooking.
11)  Chicken kabab is ready and serve it hot.

Note:- While grinding the masala mix, make sure you grind it to a fine paste otherwise if traces of onion or garlic if left behind the kabab will get burned and oil will not look clean