Name: Mutton Keema stuffed Chicken Potli Kebab recipe by Moumita Malla at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: Ingredients for first marination-; Ginger paste-1teaspoon; Garlic Paste-1 teaspoon; Lemon juice-1 lemon full; Salt-1pinch; Ingredients for stuffing-; Mutton mince-200 grams; Onion paste-2 tbsp; Ginger garlic paste-1 tablespoon; Turmeric powder-1/2teaspoon; Red chilli powder-1teaspoon; Coriander powder-1 teaspoon; Oil-2tablespoon; Ghee-1 teaspoon; Nutmeg -1 teaspoon (crushed); Green cardamon-3; Black cardamon -2; Star anise-1; Cinnamon -1inch stick; Black peppercorns -2; Mace-2blades; Ghee-4tablespoon; Tomato (chopped )-1small; Ingredients for second marination; Thick yoghurt-2tablespoons; Red chilli powder-1/2teaspoon; Coriander Powder -1teaspoon; Chat masala powder-1/2teaspoon; Chicken Tandoori powdee-1teaspoon (optional ); Amchur or dry mango powder-1/2teaspoon (if you are not using tandoori masala)

Ingredients Serving: 6

Ingredients for first marination-
Ginger paste-1teaspoon
Garlic Paste-1 teaspoon
Lemon juice-1 lemon full
Salt-1pinch
Ingredients for stuffing-
Mutton mince-200 grams
Onion paste-2 tbsp
Ginger garlic paste-1 tablespoon
Turmeric powder-1/2teaspoon
Red chilli powder-1teaspoon
Coriander powder-1 teaspoon
Oil-2tablespoon
Ghee-1 teaspoon
Nutmeg -1 teaspoon (crushed)
Green cardamon-3
Black cardamon -2
Star anise-1
Cinnamon -1inch stick
Black peppercorns -2
Mace-2blades
Ghee-4tablespoon
Tomato (chopped )-1small
Ingredients for second marination
Thick yoghurt-2tablespoons
Red chilli powder-1/2teaspoon
Coriander Powder -1teaspoon
Chat masala powder-1/2teaspoon
Chicken Tandoori powdee-1teaspoon (optional )
Amchur or dry mango powder-1/2teaspoon (if you are not using tandoori masala)
Ghee or clarified butter -1tablespoon

Instructions

Method of first marination-
Flatten the chicken breasts using kitchen knife or heavy spoon until thin and pat dry.
Marinate the chicken breasts with ginger garlic paste,salt and lemon juice, keep ib the refrigerator for 30 minutes
Method of stuffing-
Mix mutton mince ,garlic paste,ginger paste in a bowl,add red chilli powder, coriander powder, rose water, salt and 1 teaspoon ghee.
Dry roast nutmeg, green cardamom,black cardamom,star anise, cinnamon stick,mace and black peppercorn and grind to make a fine powder
Add to mutton mixer, mix well ...keep in refrigerator for at least 2 hours
Heat oil in a pan,add bay leaf
Add chopped onions,fry until golden brown
Add chopped tomatoes, cook for 2 minutes
Add marinated mutton keema or mince, mix and stir.
Cook until oil gets separated.
Stir for 10-15 minutes on low flame.
Add 1/2cup warm water,bring it to boil . Once the water will get started boiling, simmer the gas and cook on low flame until keema are cooked properly.Remove from heat, divide the mixture into six equal portion and keep aside.
Method of second marination-
After 30 minutes of the first marination, take the mutton keema mixture out from fridge.Stuffed each marinated breast with mutton minced and tie it with a thread or folded aluminium foil to make potli shaped kebab.
In a bowl,whip together yogurt, chilli powder,coriander powder,chaat masala,chicken tandoori powder and salt.Mix well. Marinate the chicken potli kebab in this mixture for 30-40 minutes in refrigerator.
After 30-40minutes,take out it from fridge,brush each kebab with little bit ghee or clarified butter.
Method of Grilling Kebab-
Grill the kebabs in pre heated oven at 200 degree C or in tandoor for 10-15minutes ot till light brown.Remove and brush with clarified butter or ghee and further roast for 2-3minutes or until tender.Brushing ghee in between is mandatory, it helps to keep the kebabs moist and for even browning.
Serve it with green chutney.

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