Zamali Handi Kabab

Name: Zamali Handi Kabab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 kg chicken; 2 tsp chopped green chilies; salt; 1 egg; 2 tbsp besan; oil; 2 tbsp oil; 1 chopped onion; 1 cup chopped tomato; 1 tbsp dry red chili pepper flakes; 1 tsp crushed black pepper; 1 tbsp ginger-garlic paste; salt; 2 tsp chopped green chilies; 2 tsp lemon juice

South Asian kebabs of chicken, green chilies and besan, seasoned with ginger and deep-fried until golden. It's finished with coriander.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Combine the boneless chicken, besan, green chillies, salt and egg in a mixer and grind to a semi-coarse mixture.
2
Divide the mixture into equal portion and shape into a seekh kebabs. Heat the oil in a kadhai and deep-fry the kebabs on a medium flame until they turn crisp and brown, remove on absorbent paper and keep aside.
3
Heat the oil in a clay pot, add the onions and saute till they turns to light pink in colour.
4
Add the tomatoes, red chillies, black pepper, ginger-garlic paste, salt, lemon juice and green chilies. Mix well and cook till oil separates.
5
Add the fried kebabs, cover and simmer for 10 minutes. Serve hot and garnish with coriander.
10 min