Murgh Karela Kabab

Ingredients list for Murgh Karela Kabab

• 2 Boneless chicken breasts
• 250 grams Mutton mince (keema)
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• Juice of 1 lemon
• 1 tablespoon Butter
• 2 tablespoons Oil
• 1 tablespoon Ginger finely chopped
• 3-4 cloves Garlic finely chopped
• 4 Green chillies finely chopped
• 1 teaspoon Almonds finely chopped
• 1 teaspoon Pistachios finely chopped
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Kasoori methi powder
• 1 teaspoon Mint leaves
• 1 1/2 tablespoons Gram flour (besan)
• 1/2 cup Fresh coriander leaves
• 2 tablespoons Hung yogurt
• 2 tablespoons Mustard oil
• 1/4 tablespoons Chaat masala

Method

1. Preheat the oven at 250°C. Slit and flatten chicken breasts with the handle of a knife. Place them on a plate and sprinkle some salt. Apply ginger-garlic paste and lemon juice on both the sides.
2. Heat butter and 1 tsp oil in a non stick pan. Add ginger, garlic and half the green chillies and sauté for a minute. Add almonds, pistachios and minced mutton and sauté for a minute. Add red chilli powder, ½ tsp garam masala powder, ½ tsp kasoori methi po
3. Transfer the mince mixture into bowl. Finely chop the mint leaves and add.Spread the mince mixture on the chicken breasts and roll them in the shape of a bitter gourd (karela). Heat 2 tbsps oil in a non stick pan. Add gram flour and sauté on a low heat fo
4. Roughly chop coriander leaves, mint leaves and add along with the remaining green chillies. Switch off the heat and stir for a minute. Transfer this mixture into a mixer jar. Add hung yogurt, mustard oil and grind into a paste.

Nutrition Info