Kafta Kabab by Chef Shireen Anwar


Chicken mince (choppazrie) 1/2 kg
Salt 1 tsp
Chili powder (lal mirch powder) 1 tsp
Black pepper (kali mirch) 1/2 tsp
Ginger garlic  1 tsp
All spice (Garam Masala) 1 tsp
Roasted gram flour (bhuna hoa chanay ka aata) 1 tbsp heaped
Raw onion ground 1
Clarified butter (Ghee) 1 tbsp heaped


- Choparrzie chicken mince,  in it salt, chili powder, ginger garlic paste, black pepper, all spice, roasted gram flour, ground raw onion and ghee.  all very well and marinate for 30 minutes,
-  in the  of kafta kabab (long kebab like seekh kebab), put a burning coal, drop some oil and cover for few minutes.(you can also freeze them till required).
- Shallow fry these kebabs in frying pan.

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