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| Main ingredients | Boneless chicken, Split Bengal gram (chana dal), Cumin seeds, Coriander seeds, Black peppercorns, Black cardamoms, Ginger, Garlic, Red chilli powder, Onions, Fresh coriander leaves, Fresh mint leaves, Lemon juice, Garam masala powder, Mace and green cardamom powder |
| Cuisine | Lucknowi |
| Course | Starter |
| Prep time | 4-4.5 hours |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 600 grams boneless chicken, cut into medium cubes
- ½ cup split Bengal gram (chana dal), soaked for 3-4 hours and drained
- 2 tablespoons oil + for shallow frying
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5-6 black peppercorns
- 3 black cardamoms
- 2 inch ginger, finely chopped
- 1 tablespoon finely chopped garlic
- 1 teaspoon red chilli powder
- Salt to taste
- 2 medium onions, chopped
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons chopped fresh mint leaves
- Juice of ½ lemon
- 1 teaspoon garam masala powder
- ½ teaspoon mace and green cardamom powder
- To serve
- Green chutney as required
- 1 medium onion, cut into rings
- Lemon wedges as required
- Fresh mint leaves as required
Method
- Heat 2 tablespoons of oil in a pan, add cumin seeds, coriander seeds, black peppercorns and black cardamoms, mix and saute till fragrant.
- Add ginger and garlic, mix and sauté for 1 minute. Add red chilli powder, mix and saute for 20 seconds.
- Add chicken, drained split Bengal gram and salt, mix and sauté on high heat for 3-4 minutes. Add 1½ cups water, mix and bring it to a boil. Cover with a lid and cook on medium heat for 20-25 minutes.
- Meanwhile, mix onions, coriander leaves and mint leaves with lemon juice in a bowl to make a stuffing.
- Remove the lid, and cook the chicken mixture on high heat, stirring continuously, to dry out the mixture completely. Remove from heat and allow to cool completely.
- Transfer the chicken mixture into a mixer jar and grind to a smooth consistency. Transfer into a plate add garam masala powder and mace and cardamom powder and mix well. Adjust salt and mix till well combined.
- Divide the mixture into 8 equal portions, flatten each in the palm of your hand and place a portion of onion stuffing in the centre. Bring the edges to the centre and sel. Further shape into roundels and flatten slightly.
- Heat sufficient oil in a frying pan and shallow-fry the kababs, turning sides, till golden brown. Drain on absorbent paper.
- Arrange the kababs on a serving platter and serve hot with green chutney, onion rings, lemon wedges and mint leaves.
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