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
Ingredients
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

Garnish
Chaat Masala

Suggested Accompaniments
sliced onion
sliced tomatoes
lettuce
lemon wedges
with
Rumali Roti


Method
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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