Pairs well with Spicy Chicken Resha Kabab
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 19d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Spicy Chicken Resha Kabab
(0.5)
60.7K views • 27d ago
2.0K
12
3.3% engagement
A flavorful spicy chicken kabab recipe made with marinated chicken fillets, aromatic spices, and mashed potatoes, shaped into patties and shallow fried to golden perfection. Can be made ahead and frozen for convenience.
00:20:00 total
Serves 4
medium
Main Various
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🍋
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🌶️
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Ingredients
- Red chilli powder - 1 1/2 tablespoons (or to taste)
- Salt - 1 teaspoon (or to taste)
- Coriander powder - 1 1/2 tablespoons
- Gram flour (roasted) - 1/2 tablespoon
- Crushed red chilli - 1 teaspoon
- Cumin powder - 1 1/2 tablespoons
- Mace powder - 1/4 teaspoon
- Nutmeg powder - 1/4 teaspoon
- Citric acid - 1/4 teaspoon
- Chicken fillets - 500 grams
- Ginger garlic paste - 1 1/2 teaspoons
- Lemon juice - 1 tablespoon
- Cooking oil - 2-3 tablespoons
- Water - 1/4 cup
- Potatoes (boiled and cubed) - 4-5 medium
- Green chillies (chopped) - 3
- Salt - 1/2 teaspoon (or to taste)
- Fresh coriander (chopped) - handful
- Eggs (whisked) - 2
- Cooking oil - for frying
Instructions
- Prepare spice mix: In a bowl, add red chilli powder, salt, coriander powder, roasted gram flour, crushed red chilli, cumin powder, mace powder, nutmeg powder, and citric acid. Close the container and shake well to mix the spices.
- Marinate chicken: In another bowl, add chicken fillets, prepared spice mix, ginger garlic paste, and lemon juice. Mix well and rub all over the fillets. Cover and marinate for 30 minutes.
- Cook chicken: Heat cooking oil in a cast iron pan over medium flame. Add marinated chicken fillets and fry for 2-3 minutes on one side, then flip.
- Simmer chicken: Add water, cover the pan, and cook on low flame for 8-10 minutes or until the chicken is tender and the water dries up.
- Shred chicken: Turn off the flame and shred the chicken using a fork. Let it cool completely.
- Prepare potato mixture: Move shredded chicken to the side of the pan. In the center, add boiled potatoes, chopped green chillies, fresh coriander, and salt. Mash the potatoes and mix everything well.
- Form kababs: Take small quantities (about 50g) of the mixture and shape into patties or kababs. This recipe makes approximately 14-15 kababs.
- Freeze or fry kababs: At this stage, kababs can be stored in an airtight container in the freezer for up to 2 weeks. Do not thaw before frying. When ready to cook, dip kababs directly into whisked eggs.
- Fry kababs: Heat cooking oil in a frying pan. Shallow fry the kababs on medium flame from both sides until golden brown.
- Serve: Serve hot with chutney or ketchup.
