Ingredients:
- 4 Boneless Chicken (I like them in breakfast too)
- Salt
- 1 tsp Whole black pepper
- 1 tsp Whole white cumin
- A few red whole dried peppers
- 2 Black cardamom
- 5 Green cardamom
- 5 cloves Garlic
- 2 inch piece Ginger (make a paste of ginger and garlic)
- 1 Bay leaf
- 2 tbsp Ground garam masala
- Half bunch of fresh green coriander for garnishing
- 3 Eggs
- Green chilies as per the taste for garnishing, I took 5 since I like it hot.
Directions:
- In a big pan add chicken and fill it with water, once chicken is cooked, the broth can be used separately too.
- Add all the spices to the pot including ginger garlic paste and all whole spices except green chilies, 1 tbsp garam masala, coriander and eggs.
- First cook it on a high heat till it boils and then cook 40 minutes over medium heat.
- Cook till you can easily break chicken breast with a cooking spoon.
- Take out the chicken with a slotted spoon and let it cool. I drained my broth and kept it in a judge for future use.
- Put cooked chicken in a food processor with two eggs, coriander, green chilies and 1 tsp garam masala. Blend it till ever thing is completely mixed. Take the mixture out and make desired size balls and flatten it little bit to aid the cooking.
- Beat 1 egg with salt and red chili powder, dip the kebab in beaten egg and pan fry it in little oil on medium heat on both sides till its nice golden brown color and enjoy it with approved ketchup and hot sauce.
Enjoy.:)
Credit: Hina Panjwani