A new make and freeze Achari Chicken Chana Kabab recipe for you. #HappyCookingToYou #FoodFusion
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Achari Chicken Chana Kabab (Make & Freeze) Recipe
Recipe in English:
Ingredients:
-Tamatar (Tomato) 1 medium
-Water as required
-Chanay (Chickpeas) soaked & boiled 2 Cups
-Boneless chicken boiled 150g
-Chickpea water 1-2 tbs if required
-Pyaz (Onion) finely chopped 1 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chilli) finely chopped 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Lemon juice 3 tbs
-Namak (Salt) 1 tsp or to taste
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Kalonji (Nigella seeds) crushed 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Saunf (Fennel seeds) crushed 1 tsp
-Anda (Egg) 1
-Cooking oil 2-3 tbs
Directions:
-Make cuts on tomato with the help of knife.
-In a pot,add tomato,water & bring it to boil,cover & blanch on low flame for 2-3 minutes.
-Turn off the flame,remove skin & set aside.
-In a chopper,add chickpeas,chicken,blanched tomato & chop well.
-Gradually add chickpea water (if required) and chop until well combined.
-Take out in a bowl,add onion,ginger garlic paste,green chilli,fresh coriander,lemon juice,salt,coriander seeds,red chilli crushed,nigella seeds,cumin seeds,red chilli powder,turmeric powder,garam masala powder,fennel seeds,egg & mix well.
-Grease hands with oil,take small quantity (60g) & make kabab of equal sizes (makes 19-20).
-Can be stored in freezer for up to 2 weeks.
-In frying pan,heat cooking oil & fry kababs on medium low flame from both sides until golden brown.
Recipe in Urdu:
Ajza:
-Tamatar (Tomato) 1 medium
-Water as required
-Chanay (Chickpeas) soaked & boiled 2 Cups
-Boneless chicken boiled 150g
-Chickpea water 1-2 tbs if required
-Pyaz (Onion) finely chopped 1 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chilli) finely chopped 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Lemon juice 3 tbs
-Namak (Salt) 1 tsp or to taste
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Kalonji (Nigella seeds) crushed 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Saunf (Fennel seeds) crushed 1 tsp
-Anda (Egg) 1
-Cooking oil 2-3 tbs
Directions:
-Tamtar per knife ki madad sa cuts laga lein.
-Pot mein tamatar aur pani dal dein aur ubal anay ka bad dhak dein aur halki ancch per 2-3 minutes kliya blanch ker lein.
-Chulha bund ker dein aur skin ko nikal lein & side per rakh dein.
-Chopper mein chanay,chicken aur blanched tamatar dal ker ache tarhan chop ker lein.
-Thora thora ker ka chanay ka pani dal dein aur ache tarhan chop ker lein.
-Bowl mein nikal lein,pyaz,adrak lehsan paste,hari mirch,hara dhania,lemon juice,namak,hara dhania,lal mirch crushed,kalonji,zeera,lal mirch powder,haldi powder,garam masala powder,saunf aur anda dal ker ache tarhan mix ker lein.
-Haathon ko oil sa grease karein,small quantity lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 19-20).
-2 weeks kliya freezer mein store ker saktay han.
-Frying pan mein cooking oil garam karein aur kabab ko darmiyani halki ancch per dono sides sa golden brown hunay tak fry ker lein.
