This is one of my brightest culinary impressions from Delhi, right after tandoori chicken. The main thing that gives kebabs their juiciness is fat — meaning lard. Never trim it off the chicken; in fact, it’s worth adding a little extra. Kebabs can be made from any meat, but I prefer chicken. Its tender meat pairs wonderfully with traditional garam masala.
- 2 chicken fillets
- 1 tsp. of bitter ground chili or cayenne pepper
- 1 full tsp. garam masala (basic ground mixture: coriander seeds, cumin, black pepper, bay leaf, green cardamom, nutmeg, cloves, cinnamon)
- 1 tsp coriander
- salt
- 1 egg
- a small piece of lard (slightly larger than a matchbox)
- dried onions or garlic (can be replaced with fried onions)
- some fresh cilantro (optional)
In a bowl, combine the chicken, all spices, finely chopped lard, and cilantro. Blend in a food processor or pass through a meat grinder 2–3 times. Add the egg and mix well.Take skewers and shape the kebabs into sausage-like forms around them. Preheat the oven to the maximum temperature and cook for 7–10 minutes.
In a bowl, combine the chicken, all spices, finely chopped lard, and cilantro. Blend in a food processor or pass through a meat grinder 2–3 times. Add the egg and mix well.Take skewers and shape the kebabs into sausage-like forms around them. Preheat the oven to the maximum temperature and cook for 7–10 minutes.
