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Chicken Reshmi Chapli Kabab Written Recipe With Directions
Ingredients for chicken reshmi chapli kabab:
-Chicken fillets 1 Kg (chest piece)
-Dried coriander (khukh dhania) powder one tbs
-Red chilli flakes (adh kothi lal mirch) 1 tbs
-Salt (namak) 1 ½ tsp or to taste
-Whole spice (garam masala) powder 1 ½ tsp
-White pepper (safaid mirch) powder 1 tsp
-Dried pomegranate seeds (anardana) crushed 1 tbs
-Green chillies (hari mirch) chopped 4
-Ginger Garlic (lehsan adrak) paste 1 ½ tbs
-Butter (Makhan) 1 ½ tbs
-Tetra pack cream 2 tbs
-Onion (piyaz) chopped 1 big size (remove water)
-Fresh coriander (hara dhania) 2 tbs or to taste
-Tomato (tamatar) chopped 1 (remove the seeds)
-Maize flour (Makai ka atta) 4 tbs
-Cooking oil for frying
Ingredients for Chutney:
-Tamarind pulp (Imli pulp) without seeds (2 tbs tamarind soaked in ½ cup water for 1 hour)
-Fresh coriander (hara dhania) 3 tbs
-Fresh mint (podina) 2 tbs
-Green chillies (hari mirch) 2
-Onion (piyaz) 1 small size or 1 tbs
-Salt (namak) ½ tsp or to taste
-Chat masala ¼ tsp
-White cumin seeds (safaid zeera) 1 tsp
-Directions for chicken reshmi chapli kabab:
-Wash the chicken fillets, cut them into pieces, and make mince by passing them twice in Meat Mincer.
-In a bowl, add mince, dried coriander powder, red chilli flakes, salt, whole spice powder, white pepper powder, dried pomegranate seeds, green chillies, ginger garlic paste, butter, tetra pack cream, onion, fresh coriander, tomato and maize flour. Mix well for 5 minutes with hands until well combined.
-Cover and keep it for 30-45 minutes in the refrigerator.
-Take a griddle and heat the oil.
-Dip your hand in cold water, take a mixture, and make a ball to remove the air. Then make a patty, add a tomato slice on top(optional), and fry it on the griddle on medium flame. Fry each side of the kabab until it is done and golden in color. Total frying time 6 minutes. Similarly, make other kabab.
-Dish out, serve the chicken reshmi chapli kabab with chutney, and enjoy!
Directions for Chutney:
-In a grinder, add tamarind pulp, fresh coriander, fresh mint, green chillies, onion, salt, chat masala, and white cumin seeds and grind well.
-Bring it out in a bowl, and keep it in the refrigerator.
-Serve the chutney with chicken reshmi chapli kabab.
Tips and Tricks:
-You can also use milk cream (balai) instead of tetra-pack cream.
-You can also use Roasted Chickpea Flour (bhunnay hwye channa kari ka atta) instead of Maize flour for binding and good fragrance.
-You can also use clarified butter (ghee) with fat (charbi) instead of cooking oil for frying.
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About This Video:
In This Video I Am Going To Share With You My Chicken Reshmi Chapli Kabab Recipe. Tried My Best To Explain The Recipe Of Chapli Kabab Step By Step. I Hope You Will Like This Recipe Very Much. BaBa Food RRC
. Chef Rizwan.
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