Make these tender patties and store them for guests and family members to make any ordinary dish more delicious.
Ingredients
- Chicken boneless cubes - ½ kg
- Split chickpeas - 400 gms
- Onion - 2 large chopped
- Garam masala - whole (black pepper 1 tsp, coriander 1 tsp, cinnamon 2-3 sticks, cumin 1 tsp, bay leave 2-3)
- Whole red chillies - 8
- Salt - (as required)
- Ginger garlic paste - 2 tbsp
- Green chillies - 7-8 chopped
- Egg - 1 large
- Coriander - 1 bunch chopped
- Oil - (as required)
- Water - (as required)
Method
- Take a large sauce pan, add oil, boneless chicken cubes, ginger garlic paste and stir on high heat.
- Now add onions, garam masala, whole red chillies, chopped green chillies, split chickpeas (chana daal) and water.
- Let it cook and then check if chicken and chickpeas are tender. Dry the excess water on high heat and then let it cool down.
- Now transfer the mixture to a blender and blend well to a thick paste. Add egg for better binding. Also throw in chopped green chillies and chopped coriander.
- Now take small circles and shape them into kababs.
- You can freeze these for up to 1 month.
- Fry until golden brown and enjoy with Shangrila Tomato Ketchup and Shangrila Imli Ginger Sauce!
