How to make Takiya Pulava Kabab -
A tasty delicacy made from chicken and mutton mince.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Mutton Mince
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Takiya Pulava Kabab checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Chicken Dal Pakode Babycorn Satay Mixed Vegetable Walnut Kebab - SK Khazana Mini Sabudana Thalipeeth
Takiya Pulava Kabab Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Takiya Pulava Kabab Recipe
Chicken Breast 8
Mutton Mince 250 grams
Ginger paste 1 tablespoon
Salt to taste
Black pepper powder ground 2 teaspoons
Coriander seeds 1 tablespoon
Coriander seeds 1 inch stick
Green cardamoms 3-4
Cloves 2
Fresh coriander leaves chopped 1/2 cup
Onions chopped 3-4
Ginger chopped 1 inch piece
Ghee 3 tablespoons
Almond paste 1/4
Method
Step 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.
Step 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.
Step 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
Calories : 2419 Kcal
Carbohydrates : 51.9 gm
Protein : 318.5 gm
Fat : 104.1 gm
Other : Fiber- 16.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
