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Ingredients:
1) Chicken, minced 1 kg
2) Eggs 2
3) Cumin (Jeera) powder 1 tbsp
4) Yellow chilli powder 1 tsp
5) White pepper powder 1 tsp
6) Salt to taste
7) Vegetable oil 4 tsp
8) Cashew nuts(pounded) 4 tbsp
9) Ginger(finely chopped) 2 tbsp
10) Onions(chopped) 4 tsp
11) Green coriander(chopped)5 tbsp
12) Garam masala 1 tsp
13) Oil for basting
14) Butter for brushing
Method:
1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges.
1) Chicken, minced 1 kg
2) Eggs 2
4) Yellow chilli powder 1 tsp
5) White pepper powder 1 tsp
6) Salt to taste
7) Vegetable oil 4 tsp
8) Cashew nuts(pounded) 4 tbsp
9) Ginger(finely chopped) 2 tbsp
10) Onions(chopped) 4 tsp
11) Green coriander(chopped)5 tbsp
12) Garam masala 1 tsp
13) Oil for basting
14) Butter for brushing
Method:
1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges.
