How To Make Chicken Kabab Masala Powder At Home
Let it simmer for 5 7 minutes.
How to make chicken kabab masala powder at home. If only 3 hours add an extra 1 2 tsp salt. Whizz in a spice grinder with 22g chaat masala 2g deggi 1g garam masala and 1g fine sea salt then decant into an airtight container or jar. First dry roast the powders lightly followed by the whole spices.
Dry roasting increases the shelf life of the masala powder. Instructions dry roast curry leaves for a min on low flame till it turns crispy. Add 1 or 1 and half cup warm water add the chicken seekh kababs one by one do not stir just mix lightly by shaking the pan and sprinkle some garam masala powder.
Allow to cool completely. Add chicken and mix to coat well. Mix marinade in a large bowl.
Heat the oven to 100 c 80 c fan lowest gas setting. Preheat the pan on medium flame then put coriander seeds cumin seeds fennel seeds and pomegranate seeds dry roast them together for 2 minutes on low medium flame remove from the flame and place on the plate. Allow it to cool and then grind all the above ingredients to make a powder.
Remove from the heat and keep aside. Just take grinded chicken mince and add this kabab powder. You can also make chicken seekh kabab and gola kabab using this masala.
Try this masala at home and you can also add some curd and egg while mixing it with chicken. Now add beaten curd mix well and keep on low flame for more 5 7 minutes. Sprinkle 10g kastori methi onto a foil lined baking sheet and bake for 20 minutes.