Sunday, July 19, 2009

Tikiya Kabab

These kababs can be used as the burgers sandwiched between the buns. I prefer mine on the bed of lettuce as a part of salad.

Tikiya Kabab
1 lb chicken mince/ground chicken
1/2 cup onion, minced
1 green chili, minced (or per taste)
1 tsp ginger-garlic paste
1/2 packet Shan kabab masala
1 tbsp cilantro, minced

Oil for shallow frying

Chaat Masala

Suggested Accompaniments
sliced onion
sliced tomatoes
lemon wedges
Rumali Roti

1. Mix all the ingredients except oil and knead to a homogeneous mixture. Refrigerate for 4 hours.
2. Take out. With wet hands, make balls and press them lightly to flatten to make tikiyas.
3. Shallow fry on a tawa/griddle by adding oil as needed.
4. Sprinkle some chaat masala while serving.

Note -
1. I get my chicken mince from Whole Foods.
2. You can re-heat the tikiya kabab by placing them in a preheated oven for 5- 10 minutes.
3. Shan masala already has salt in it. So do not add any salt.


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