BEHARI KABABS
Ingredients...
1 1\2 kilograms chicken breasts, boneless , oil for deep frying , 4 medium onions skinned and thinly sliced , 8-10 whole red chilies , 1 1\2 tablespoons ginger, minced , 1 1\2 teaspoons salt , 1 1\2 teaspoons garam masala , 1 cup yogurt , 1\2 cup mustard oil , 2 tablespoons papaya (raw ) ground
1. Wash the chicken breast and cut into 1 inch cubes. Put the meat in a colander to remove excess water and keep aside. 2. Heat oil in a deep frying pan, add onions and fry until golden brown, about 8-10 minutes. Reduce heat to low and remove onions from oil with a slotted spoon. Fry the whole chilies just for few seconds, otherwise they will burn. Grind the onions and whole chilies in a food processor to a smooth paste. 3. In a large bowl combine chicken cubes, onion paste, ginger, salt, garam masala, yogurt and mustard oil. Mix well for few minutes with your hands until the meat is coated well with marinade. 4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. 5. Two hours before grilling, add ground papaya into the marinated chicken and mix well to coat. 6. Thread meat cubes onto the skewers. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes. 7. Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves. • Serves 8 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.
