How to make Hara Bhara Chicken Kebab -
Spicy chicken mince ensconced in a green potato-spinach-green peas covering to make the most delicious kebabs
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (चिकन कीमा), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Hara Bhara Chicken Kebab checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Grilled Lemongrass Chicken Satay Barbecued Chicken Dumplings Panner chilli dry Crusty Herbed Chicken
Hara Bhara Chicken Kebab Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hara Bhara Chicken Kebab Recipe
Chicken mince 1 cup
Oil 2 tablespo to deep fry
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Green chillies chopped 2
Medium onion chopped 1
Red chilli powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 4 tablespoons
Medium potatoes boiled, peeled and mashed 4
Spinach blanched and chopped 1/4 cup
Green peas boiled and crushed 2 tablespoons
Chaat masala 1/2 teaspoon
Cornflour 3-4 tablespoons
Onion rings to serve
Lemon wedges to serve
Fresh coriander sprig to garnish
Green chutney to serve
Method
Step 1
Heat 2 tbsps oil in a non-stick pan, add garlic, ginger, green chillies and onion, mix and sauté till onion becomes translucent. Add chicken mince and mix well. Add red chilli powder, coriander powder, cumin powder, turmeric powder and salt and mix well. Cook till the chicken is cooked completely and the mixture is dry.
Step 2
Add 2 tbsps coriander leave mix well and cook for a minute. Set aside for cool down.
Step 3
Heat sufficient oil in a kadai.
Step 4
Take mashed potatoes in a bowl, add spinach, remaining coriander leaves, green peas, salt, chaat masala and cornflour and mix well.
Step 5
Divide the potato mixture into equal portions. Grease your palms with oil, take each portion of potato mixture and shape into a katori, place some chicken mince mixture in the centre, bring the edges together and pinch to seal. Shape them round kebabs.
Step 6
Coat the kebabs with cornflour, slide into hot oil and deep-fry till golden brown. Drain on absorbed paper.
Step 7
Arrange them on a serving plate, and serve hot with onion rings, lemon wedges and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
