Chicken Dhaga Kabab
Just about everyone has eaten a kabab at one time or another in their lifetime. Kababs are skewered meats and vegetables cooked over a hot flame, wither on a grill or under a broiler in the oven.
Kababs can be spelled just as many ways as they can be cooked, from kebab, kabob, kebop or kabab. Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. So, today I am sharing my hassle-free way of making Chicken Dhaga Kababs.
These chicken kababs are most popular in Pakistan mostly served in Karachi. Chicken Dhaga Kabab often served with green chutney, ring onion and salad.
If you want to start your feast dinner with very palatable starter then just note down this Chicken Dhaga kabab recipe in your diary and prepare for your guests. You can also steam, fried or broiled these kababs.
Don’t hold back that eager cook inside you. Just put on that apron and let me teach you how to cook Chicken Dhaga Kabab at home. You will easily learn by following step by step pictures and expertly written instructions.
Here I am sharing my simple and easy Chicken Dhaga Kabab recipe. Try out this classic Chicken Dhaga Kabab recipe and share you experience with me.
[one_fourth]Prep Time: 20 minutes + marination[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg chicken mince
- 1/2 cup fried onion, crushed
- 2 medium onion
- 4 green chilies
- 2 tablespoon papaya paste
- 2 tablespoon ginger garlic paste
- 2 tablespoon chickpea flour (besan)
- 1 teaspoon red chili powder
- 1 teaspoon red pepper, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon garam masala powder
- salt to taste
- 1/2 bunch fresh coriander leaves
- oil or ghee as required
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Put chicken mince(keema), onion, green chillies and coriander in a food processor.
Add ginger garlic paste, papaya paste, crushed onion, salt, red chilli powder, cumin, coriander powder and garam masala. Process until well cmbined.
Take it out in a mixing bowl. Stir in the chickpea flour(besan).
Cover and refrigerate for 4 hours or overnight.
Shape the kebabs onto the wooden or metal skewers.
Tie the kebabs with a thick thread and grill them until cooked thorough.
Brush with oil or ghee. Remove from the skewers.
Pull out the thread. Chicken Dhaga Kabab is ready to serve. ENJOY!!
- Serve with mint chutney, green chillies, onion rings with some hot naan.
Step By Step Pictures of Chicken Dhaga Kabab:
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