KABAB CURRY

Kabab Curry image

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

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1/2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
salt
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice
3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1/2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

Steps:

Wash meat and squeeze out all water (it should be dry).
Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
FOR THE GRAVY:.
Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
Check salt, add garam masala powder, garnish with corriander leaves.

Nutrition Facts : Calories 199.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 48.5, Sodium 62.5, Carbohydrate 10.9, Fiber 1.8, Sugar 5.4, Protein 20.6