Name: Kakori kebabs recipe by Bindiya Sharma at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 500gms Minced Chicken; 2 tbsp Raw papaya paste; 2 tbsp Fresh Cream; 1 tbsp ginger-garlic paste; 1 tbsp Grated Onion; 1 tsp garam masala powder; Few strands of Saffron; 1 tbsp Cashewnut paste; 1/4 tsp Nutmeg and mace powder; 1/2 tsp Red chilli powder/ Chilli flakes; 1/4 tsp Green cardamom powder; 1/4 cup khoya/mawa; Pinch of Black pepper; 1/2 tsp Shah jeera; Salt to taste; Oil to shape and cook kebabs

Ingredients Serving: 4

500gms Minced Chicken
2 tbsp Raw papaya paste
2 tbsp Fresh Cream
1 tbsp ginger-garlic paste
1 tbsp Grated Onion
1 tsp garam masala powder
Few strands of Saffron
1 tbsp Cashewnut paste
1/4 tsp Nutmeg and mace powder
1/2 tsp Red chilli powder/ Chilli flakes
1/4 tsp Green cardamom powder
1/4 cup khoya/mawa
Pinch of Black pepper
1/2 tsp Shah jeera
Salt to taste
Oil to shape and cook kebabs

Instructions

Soak wooden skewers in water for half an hour. Add the saffron strands to the cashewnut paste and keep aside.
In a large bowl combine the mince, raw papaya, ginger garlic paste, cream, grated onion, garam masala, nutmeg and mace, red chilli powder, cardamom powder, black pepper, salt and shah jeera and mix well.
Now add in the cashewnut saffron paste and the khoya and again give it a good mix. Leave to marinate for half an hour.
After half an hour drain and pat dry the skewers.
Oil your palms and take some mixture in your hands.
Start shaping around the wooden skewers.
Apply some more oil to give the kebabs a smooth finish.Shape all the kebabs similarly.
Now you can grill under a grill or over charcoal till golden and sizzling.
Alternately you can also pan fry and serve these.
Serve with paranthas, salad and green chutney on the side.

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