Mid week Bonanza

Hello Lovely Readers!

Last weekend we were in complete Mumbai Street food mood 😋- Mix bhajias 🥔🥬🧅(pakoras) assorted chutney with Pav & 🌯Veg Frankie's was the stars of the menu.

We felt so overboard, I shifted our Sunday 'Meat menu' to the week. Normally our weekly menu is 🍲veggies and lentils gravy/sabzi, wraps/sandwiches🥪, with the occasional fish thrown in. The weekend menu of Butter Chicken & Malai Kebabs felt like an extravaganza🥳.

Though the Chicken Malai Kebabs were the show stealer; they turned out superb, perfect to the last crumb.

Despite my hectic week, I took time out to pen this post. 

This recipe was a complete fluke. I had looked for inspiration from my Malai Prawn marinade, and went free-wheeling till I was satisfied with the results. 

The best part about using chicken mince is that I could test blobs of the batter to adjust the seasoning🤓

RECIPE:

Time Taken: 60 mins

Yield: 9 medium thick 3 inch kebabs

Method:

1) Marinate 300 gms of chicken mince with the following spices : 1 tsp jeera pd, 1tsp dhania pd, 2 tsp garam masala, half tsp chili pd, pinch of chilli flakes, pinch of kasuri meethi, 1 tsp salt (I've sea salt, please adjust according to ur taste requirements), pinch of sugar.

2) Add other ingrediants like: 2 tsp ginger-garlic paste, 1/4 cup thick cream, half egg beaten, half boiled potato (mashed), 2tbsp bread crumbs, handful fresh coriander finely chopped. 

3) Mix well all ingredients. The mixture should not be wet, it should be thick enough to shape kebabs on a skewer without it falling off. If your mixture is wett-ish add bread crumbs to soak up the moisture. 

4) Let the kebab mixture marinate overnight in the fridge. If you are short on time minimum 3 hours should work as well. 

5) If you have kept your kebab mixture in the fridge, please bring it to room temperature before cooking it. 

6) Soak bamboo skewers in water for half hour. Since these kebabs are pan-fried, I used bamboo skewers, instead of metal ones which will not fit in my pan.

7) Divide kebab mixture in 9 portions, this helps in making sure all kebabs are more or less same sized. Wet you palms and shape the kebabs around the bamboo skewer and keep aside for the frying. 

8) Heat oil and a blob of butter in a pan, keep flame medium. Gently place the kebabs in the pan, cover and cook for 2 to 3 mins on each side as much as it allows. Make sure they they get that golden charring. I added not more than 2 or 3 kebabs in each round to make sure not to crowd the pan. 

9) Since chicken mince cooks quickly the kebabs will be ready in no time. Remove from pan and keep them in a plate covered with foil; it helps retain moisture and prevents kebabs from drying out. 

10) Serve warm as a side dish to a main course or if serving as appetiser have some mint chutney and sliced onions to go. 

These turned out so easy that I feel it can easily make it to my list of easy to whip recipes for a last minute party (not that any parties are happening any time soon🙄). Atleast will be making this more often😁. 

Do let me know if you try the recipe. 

Cheers!!!