Takiya Pulava Kabab

Ingredients list for Takiya Pulava Kabab

• 8 Chicken Breast
• 250 grams Mutton Mince
• 1 tablespoon Ginger paste
• to taste Salt
• 2 teaspoons Black pepper powder ground
• 1 tablespoon Coriander seeds
• 1 inch stick Coriander seeds
• 3-4 Green cardamoms
• 2 Cloves
• 1/2 cup Fresh coriander leaves chopped
• 3-4 Onions chopped
• 1 inch piece Ginger chopped
• 3 tablespoons Ghee
• 1/4 Almond paste

Method

1. Clean, wash and pat dry chicken breasts. Slit open the chicken breasts into two and beat with a hammer to flatten. Marinate the breasts with half the ginger paste, salt and one teaspoon of freshly ground black peppercorns. Roast together coriander seeds, cinnamon, green cardamoms and cloves.
2. Grind to a fine powder. Grind the coriander leaves and mix together with onions and ginger. Heat ghee in a frying pan and add the ground onion paste and sauté until fat separates. Add the minced meat and mix. Cover and cook until done. Sprinkle the roasted masala powder and one teaspoon of freshly ground black peppercorns and mix.
3. Remove and cool. Divide into eight equal portions. Preheat the oven to 200°C. Place one portion of mince mixture on each chicken breast, wrap and seal the sides. Cook in the preheated oven at 200°C, basting alternatively with ghee and almond paste at regular intervals for about fifteen minutes. Serve hot with any Indian bread of your choice.

Nutrition Info