Kebabs are a variety of grilled dishes mainly made of meat, cooked on a skewer. Originated in Turkey, Kebabs are now a part of the global cuisine with various types of kebabs now being made like Shish kebabs, Doner Kebabs, Seekh kebabs and Reshmi Kebabs. This recipe of Kaghzi Kebab is a unique one, marinated with delicious flavors where chicken drumsticks are stuffed with pine-nut and herbs and grilled to perfection. A great starter snack for dinner parties!
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- Recipe Servings: 2
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- Difficulty Level: Medium
Ingredients Of Kaghzi Kebab
2 Tbsp Ginger paste
2 Tbsp Garlic paste
2 Tbsp Red chilli powder
2 Cups Yogurt
1 Cup Double cream
3 Nos Lemon juice
10 Chicken drumsticks
3 Tbsp Cooking oil
2 Tbsp Ghee/butter
100 Gram Garam masala (cumin, caraway/ carom, clove, nutmeg, mace, star anise, fennel, black and green cardamom)
2 Eggs
1 tsp Red food color
1 tsp Yellow food color
2 Tbsp Pine nut
2 Tbsp Sesame seeds
1 Bunch Mint
1 Bunch Coriander
10 Green chillies
1 Kg Potatoes
4 Spring onions
Popaddums
100 Gram Onions
1/2 Kg Chicken mince
How to Make Kaghzi Kebab
1.Clean and create a hollow in the chicken drumstick.
2.Marinate the chicken drumsticks in cumin, caraway/ carom, clove, nutmeg, mace, star anise, fennel, black & green cardamom 2 eggs and chill for 10 minutes.
3.Take some ginger, spring onions and oil a pan. Saute it.
4.Add minced chicken, dal, pine nut and some seasoning into the same pan.
5.Stuff the chicken drumstick with the stuffing mentioned above.
6.Make the tikka marination with ginger paste, garlic paste, red chilli powder, yoghurt, cream, ajwain and lemon juice. Marinate the stuffed drumsticks too with this marinate.
7.Skewer and char grill.
8.Make chutney with mint, chilli, garlic and sesame seeds.
9.Boil the potatoes, add salt and mash.
Plating:
1.Put some potato mash in center of the plate. Make a circular shape with the help of a ring.
2.Top with some sauteed dal garnished with desi ghee.
3.Set two or three drumsticks in each plate along with chutney.
4.Dress it in the plate with salad and pappad rolls.
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