Chicken kebabs

 

This recipe was inspired by a Tamilian meat ball dish. I used  chicken instead of mutton and added some vegetables to make it more wholesome. 

1 lb ground chicken

1/2 tsp pepper

1 tsp fennel seeds (saunf)

2-3 whole red chilies 

1 bay leaf

2-3 cloves

1/2” cinnamon stick

2 green cardamoms 

1 tsp whole coriander seeds

1 sprig curry leaves

1 small onion chopped

1 tbsp ginger- garlic paste

1/2 tsp turmeric pd

1/2 tsp chili pd

Salt

1 cup chopped spinach 

1/4 cup shredded carrots 

1/4 cup chopped cilantro 

1 egg

2 tbsp roasted chickpea flour or besan

Oil

Heat 2 tbsp oil, add pepper, fennel, coriander seeds, red chilies, whole spices and curry leaves. Add the onions and sauté for a minute. Next add ginger garlic paste and sauté for another minute. Add the vegetables and the chicken along with turmeric, chili pd and salt. Cover and cook for 7-8 mins. Cool this mixture, then grind it all to a smooth paste in a blender. Once ground, add the roasted chickpea flour, chopped coriander leaves  and egg. Mix well. 

Next in a flat nonstick pan heat a tbsp of oil. Form round pattys with the paste using your hand and place them in the heated pan. Fry for a few minutes on each side till golden on a medium flame. Serve with a salad or a dipping sauce.