Perfect make and freeze spicy chicken Resha kabab recipe for everyone to try at home.
Ingerdents
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Baisan (Gram flour) roasted ½ tbs
- Lal mirch (Red chilli) crushed 1 tsp
- Zeera powder (Cumin powder) 1 & ½ tbs
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Citric acid ¼ tsp
- Chicken fillets 500g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lemon juice 1 tbs
- Cooking oil 2-3 tbs
- Water ¼ Cup
- Aloo (Potato) boiled & cubes 4-5 medium
- Hari mirch (Green chilli) chopped 3
- Namak (Salt) ½ tsp or to taste
- Hara dhania (Fresh coriander) chopped handful
- Anday (Eggs) whisked 2
- Cooking oil for frying
Directions
In a bowl add red chilli powder, salt, coriander powder, gram flour, red chilli crushed, cumin powder, mace powder, nutmeg powder, citric acid, close the container & shake well.Spice mix is ready!
In a bowl add chicken fillets, spice mix, ginger garlic paste, lemon juice, mix well & rub all over the fillets. Cover & marinate for 30 minutes.
On a cast iron pan add cooking oil & heat it.
Add marinated fillets, fry on medium flame for 2-3 minutes then flip the sides.
Add water, cover & cook on low flame for 8-10 minutes or until chicken is tender & water dries up.
Turn off the flame now & shred the chicken with the help of fork.
Let it cool down completely. Then move the shredded chicken on the side of cast iron.
In the center add boiled potatoes, green chillies,fresh coriander and mash the potatoes with help of masher.
Take small quantity of mixture (50g) and make patty/kabab (makes 14-15).
At this stage, they can be store in an air tight container for up to 2 weeks in freezer. Don’t thaw kababs.Dip directly in egg & fry.
Heat cooking oil in a frying pan.
Dip kabab in whisked eggs & shallow fry on medium flame from both sides until golden brown.
Serve with chutney or ketchup!