Chicken Chilly Kebabs are freezer friendly kebabs with loads of chilly. When I say Chilly it means in each and every stage of recipe there is chilly,
After much thought , I have started my Ramadan Preps. Being in these circumstance, I thought it was no use to start my preps this year when there is no one to give iftar to. I make a huge batch of different items just to give few people for the daily iftar meals. It’s just so that they receive home cooked food during this month. Expat life during Ramadan is little difficult. Away from the family. But this year, things are different. People are locked up in their homes. And these guys have closed their shop too.
But after K’s insistence, I started my preps. He said we will send them frozen goods. Our main reason for giving them daily iftar was so they receive home made meals. And this solves our problem. Inshaallah hope things be better soon. Ramadan , the month of Baraqat brings us loads of blessings .Ameen.
Chicken Chilly Kebabs as the names say it all. Chilly. Yes loads of chillies are added to this kebab. I have divided the recipe in to 4 steps. First step is to boil the chicken and later the veggies. Second stage is the Bhagar of the recipe. Third stage is combining the mixed. And lastly dipping in egg mix and rolling in bread crumb. This kebabs can be easily stocked up in freezer for a month. I am sharing the entire process of making this kebab on insta stories today. And later will save it on highlights. So be sure to check it out. And this recipe uses green chilly paste which I have shared here
Huma Kalim
Yields 40 pcs
Chicken Chilly Kebabs are freezer friendly kebabs with loads of chilly. When I say Chilly it means in each and every stage of recipe there is chilly.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- (I)
- 500 gm boneless chicken
- 400 gm Potatoes Shredded
- 200 gm Carrot Shredder
- 1 tsp Ginger garlic paste
- 1/2 tsp black pepper powder
- 1 tsp salt
- 2 cups Water
- (II) BHAGAR:-
- 4 tbsp Oil
- 1/2 tsp Shahjeera
- 2 green chilly chopped
- 3 -4 nos Kadhi patta
- (III)
- 1 tsp ginger garlic paste
- 1 & 1/2 tsp Green Chilly paste
- 2 tsp Vinegar
- Flour Mix (3 tbsp Flour + 5 tbsp cup water)
- 2 tbsp Chopped mint
- 2 tbsp coriander, green chilly
- 1 tbsp Crushed chilly
- Salt to taste
- (IV)
- 2 eggs for coating kebabs
- Breads Crumb for coating
- Oil for shallow frying
Instructions
- STEP 1
- Pressure cook Chicken salt, ginger garlic,black pepper powder 1 cup water for 3 - 4 whistles .
- When boiled , take out the chicken from the water, cool & shred the chicken
- In the same pressure cooker add potatoes,carrot & 1 cup of water
- Pressure cook to 2 whistles. Cool & remove.
- STEP 2
- Heat 2 tbsp oil in a pan.
- Add shahjeera, chopped green chilly and kadi patta.
- When it crackles add green chilly paste & ginger garlic paste. Fry for 1 minute.
- Now to the above add shreded chicken. Mix well
- Add the carrot & potatoes mixture.Stir till it is mixed properly with chicken
- Add Vinegar and mix.
- Now add the flour paste. (Check Note)
- Add chopped mint, coriander & Crushed red chillies
- Fry this mixture till it leaves the side of the pan.
- Cool it.
- STEP 3
- Prepare the all kebabs in a cylindrical shape
- Put the Kebab in a egg mix
- Roll it in bread crumbs
- STEP 4
- Shallow fry in oil & serve hot with sauce or chutney
Notes
(I) Please take care while adding the flour paste.(If the mixture has more water in it then add more flour paste and vice a verse.) (II) Freezing Instruction: Keep the prepared kebabs on tray half a inch apart. Freeze for 3 hours. Later remove & store in alumunium containers
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