Kabab-E-Khaas Recipe

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Kabab-E-Khaas
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Get any party started with these special chicken kebabs teamed with refreshing mint chutney

Ingredients of Kabab-E-Khaas

  • Chicken breast - 6 pieces, 200 gms
  • For stuffing
  • Bell peppers (red, yellow & green) - 25 gms
  • Fresh button mushrooms - sliced, 25 gms
  • Green chillies - chopped, 1 piece
  • Processed cheese - grated, 20 gms
  • Crushed cashewnut powder, 20 gms
  • Chicken (minced/ keema) 25 gms
  • Salt
  • For marination
  • Ginger & garlic - fine chopped, 1 tsp/5 gms
  • Green chillies - fine chopped, 1 tsp/3 gms
  • Ginger-garlic paste, 2 tsp/10 gms
  • Red chilli paste, 4 tsp/20 gms
  • Hung curd, 6 tsp/30 gms
  • Black salt
  • Salt
  • Lemon juice - 2 ml
  • Turmeric oil - 2 ml
  • Mustard oil - 2 ml
  • Coriander - chopped, 5 gms
  • Mint leaves - chopped, 5 gms
  • Garam masala, 2 gms
  • Kitchen king masala - 2 gms
  • Jeera powder - 2 gms
  • Processed cheese - grated, 5 gms
  • For garnish
  • Onion - juliennes, 50 gms
  • Fresh mint leaves sprig
  • Lime 1/2

How to Make Kabab-E-Khaas

  • 1.Turmeric oil: Heat 5 ml of cooking oil and add 2 gms of turmeric powder and filter the oil through a muslin cloth and keep aside.
  • 2.Stuffing
  • 3.Shallow fry julienned bell peppers along with sliced button mushrooms and chop finely. Put the chopped mixture in a bowl
  • 4.Add to the bowl green chillies and crushed cashew nut powder.
  • 5.Add grated cheese and chicken mince and add salt to taste.
  • 6.Mix well with a spoon in the bowl. Divide the mixture into 6 equal portions.
  • 7.Marination
  • 8.In a bowl add chopped green chillies, chopped ginger & garlic, ginger-garlic paste, red chilli paste.
  • 9.Add jeera powder, kitchen king powder, garam masala and grated cheese.
  • 10.Blend with hand whisk.
  • 11.The masala is ready, to this add hung curd, black salt, lemon juice, turmeric oil, mustard oil, chopped coriander and chopped mint and mix well.
  • 12.Assembling the chicken breast
  • 13.Take chicken breast and hammer it lightly, place the stuffing on the breast and roll the breast and put a toothpick stick to prevent the roll from opening.
  • 14.Rub the marination on top of the rolled chicken breast and pass the skewers again apply the left over marination over the top of the rolled chicken breast.
  • 15.Place the skewers on the barbeque grill or tandoor or in an oven at 260 degrees C. Apply butter for basting.
  • 16.Once cooked place the chicken roll on a platter garnish with onion juliennes and lime wedges on the side.
  • 17.Serve with mint chatni.

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