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1 medium-sized chicken
2 eggs
4 slices a bread
1/2 cup cream
1 piece ginger
2 large handfuls coriander leaves
12 mint leaves
3 green chillies / tblsp gaunt masala
salt to taste
1 large cup bread-crumbs
oil or ghee for frying
For sauce:
100 grams butter
1 tsp lime-juice
1 egg yolk
1/4 cup cream
1/4 tsp saffron essence
salt to taste
50 grams almonds and pista-chios (blanched and sliced)
How to make Chicken Kabab
METHOD:
Boil or steam the chicken. Beat the eggs separately. Soak bread in cream till soft. Cool the chicken and remove the meat from the bones. Grind to a very fine paste along with the bread, ginger, coriander leaves, mint and chillies. Mix in the garam masala and salt, and form into tiny, round and fiat cutlets (each no bigger than a marble). Dip in beaten eggs, roll in crumbs and shallow fry. Drain. To prepare the sauce, first divide the butter into 3 pieces. Place one piece in a pan on top of hot water. Add lime-juice and egg yolk and beat constantly with an egg beater till the butter has melted. Now add the second piece of butter, and when the mixture thickens add the third, still beating constantly. Cook over /ow heat, so that the water does not boil. Cook and beat till the last piece of butter also melts. Remove, mix in the cream, essence and salt, and beat vigorously till the mixture blends well. Cover each cutlet with this sauce, garnish with nuts, and serve at once.