Kasturi kabab (dried fenugreek flavored chicken kababs)

Ingredients

First Marinade :

• Ginger-garlic paste - 3 teaspoons
• Vinegar - 1 tablespoon
• Salt - 1/2 teaspoon

Second Marinade :

• Refined Oil - 2 tablespoons
• Gram flour (Besan) - 2.5 tablespoons
• Garlic, finely chopped - 1 teaspoon
• Egg -1
• Cardamom Powder (Elaichi) - 2 teaspoons
• White Pepper Powder - 2 teaspoons
• Salt - 1/2 teaspoon

Final Coat :

• Breadcrumbs - 1 tablespoon
• Egg - 1
• Dried Fenugreek Leaves (Kasuri Methi) - 1 tablespoon

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Preparation

• Rub the chicken pieces with ginger-garlic paste, salt & vinegar. Keep in the refrigerator for an hour. Heat oil in a wok. Add in the chopped garlic and fry till starts to brown.
• Add in the gram flour and fry. Keep stirring continuously for about 10 minutes or till the oil separates. Remove from flame and allow to cool.
• Mix together the gram flour mixture with 1 egg, cardamom powder, salt and white pepper powder in a big bowl.
• Remove the chicken pieces from the refrigerator and add to this mixture. Keep aside for 30 minutes.
  
• Skewer the chicken pieces and grill on a tandoor or oven for 8-10 minutes. Turn after 5 minutes and baste the kababs with oil.
• Once it is nearly cooked, remove the kababs from the tandoor/oven/grill and coat with a mixture of breadcrumbs, 1 egg and dry fenugreek leaves.
• Cook again for 5 minutes. Serve hot with mint chutney and onion rings on the side.

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