Chicken Kabab

Ingredients

• Boneless Chicken   -     500 gm
• Mozzarella Cheese   -      50 gm
• Shallots        -   5 nos.
• Green chilly     -     5
• Ginger garlic paste   -      2 tbs
• Mint leaves      -   a few
• Coriander leaves    -    1/4 cup   chopped
• Egg     -    1
• Garam masala      - 1 tsp
• Black pepper powder     -   1 tbs
• Oil     -  for deep frying
• Salt   -  to taste

Method

Using a chopper, chop or mince the boneless chicken with shallots, green chilly and mint leaves. Mix in the chopped coriander leaves, ginger garlic paste, spices, egg, salt and mozzarella cheese. Roll in between your palms in any desired shape ( keep in freezer for 5 minutes if the minced chicken is not tight enough to make balls). Deep fry in medium hot oil. Do not stir unnecessarily as it may break. Enjoy as a dry fry with chapattis, rotis etc at dinner time.

* Optional

Fumigation

If you want that feeling of ecstasy while gobbling up your kababs, do this fumigation. 

Keep the fried kababs in a casserole with a tight lid. Leave space in the center. Burn three (  2

inch) pieces of coal and  transfer  to a small, strong based preferably steel saucer. Keep in the center of the kababs. Pour in 3 tbs oil to the fuming coal and immediately close the lid so that the fumes does not escape out. You can open after 15 - 20 minutes. this method gives the kababs its unique flavour and aroma.