Recipe credit: Aaisha Salejee
Picture credit: Fatima Asif Latif
1 kg chicken mince
2 teaspoon salt
2 medium onions (grate & squeeze out water)
2 teaspoon dhana jeeru (cumin)
4 teaspoon chilli paste red or green
Fresh green dhania (coriander)
Process all together.
Use oil hands to shape.
Fry in shallow oil/ghee (Clarified butter). Gently turning them.
Steam on medium heat till done.
Add sauce and simmer on stove or oven.
Add fried potatoes if desired
1 teaspoon red chilli powder
1 teaspoon jeeru (cumin) powder
Half teaspoon ground black pepper
10 tablespoons garlic sauce (steers)
1 cup milk
4 tabls water
Simmer sauce ingredients together on low in a saucepan.
Pour over kebaabs before serving. Sprinkle chopped dhana
I served with puris.