Chicken Chapli Kebabs

[recipe title=”Chapli Kebab” servings=”20 kebabs” time=”1hr 15mins” difficulty=”easy”]

– 2 lbs ground chicken.
– 2 tablespoons salted or unsalted butter
– 2 tablespoons garlic paste
– 2 tablespoons ginger paste
– 2 teaspoon or to taste salt
– 1/4 teaspoon black pepper
– 1 teaspoon red chili powder
– ½ teaspoon crushed red pepper
– 1 teaspoon garam masala
– 1 tablespoon cumin and whole round coriander(read note)
– 1 egg
– 2 tablespoons flour
– 1 green chili, finely chopped
– 2 tomatoes, deseeded and very finely chopped.
– 1 onion medium-sized, finely chopped
– ¼ cup chopped cilantro
– ¾ cup of oil for frying

1. Mix all the ingredients, and let it marinate in the refrigerator for at least 2 hours.
2. Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
3. If not serving right away, place the kebabs in an oven-safe platter cover with aluminum foil and place it in the oven at 200º C until its time to serve.

Roast whole round coriander and cumin in a frying pan, on medium heat. Stop when the color of the coriander and cumin darkens.