500 gms chicken mince
1 heaped tbsp minced garlic
1 heaped tbsp minced ginger
4-5 green chillies minced
A fistful of fresh dhania, finely chopped
1/2 cup fried onions, crushed fine
2 tbsp roasted besan
1/4 cup roasted ground cashewnuts
1/4 cup ghee
1 heaped tsp red chilli pwdr
1 heaped tsp dhania pwdr (roasted and coarsely pounded)
1/2 tsp garam masala
1/4 tsp ground Javitri
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp chatmasala
A generous squeeze of lime.
Process chicken mince in your chopper till smooth and pale in color. You need to process it really smooth to break the fibers of the meet and tenderize it. Here my Vitamix came in very useful! On the right, you see the chicken mince as bought from the market, while on the left you see the processed mince, which acquires a pale color.
Add garlic, ginger, green chillies, crushed fried onions, ground spices, freshly chopped dhania, ground cashew nuts and ghee.
Also add the roasted besan and a final squeeze of lime (it helps add a fresh burst of citrus flavor)
Mix nicely using your hands…the kabab mixture will be slightly wet and sticky. At this stage do not add salt.
Refrigerate mix for 3-4 hours.
Take the chilled marinated mix out, add salt to taste.
Gently form into round patties.
You can wet your fingers with water to allow for easier handling.
Do not over handle mix at this point.
Cook patties on medium heat
till they acquire a nice golden crust.
Serve warm with soft dabe hue paranthe/roti, nimbu pyaz, hari chutney and pyaz tamatar ka raita.