Pan-fried chicken kebabs
Curries With Bumbi · ♥ 930 likes · 46K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 850 g boneless skinless chicken thighs
- 1 cup fried onions
- 12 leaves mint leaves
- 3–4 sprigs thyme
- ½ cup chopped coriander leaves
- 1 tbsp cumin seeds
- 1½ tbsp coriander seeds
- ¼ tsp black peppercorns
Coarsely grind the cumin seeds, coriander seeds and black peppercorns, so each spice is distinct in the bite.
- 1½ tsp salt
Grind boneless skinless chicken thighs in a food processor.
- 1 tsp grated ginger
- 1 tbsp grated garlic
- 1 whole fresh green chilli
- 1 whole small boiled potato
- 1 tbsp fresh lemon juice
Add grated ginger, grated garlic, green chilli, fried onions, the boiled potato, lemon juice and the dry spices.
- 1 whole egg
- 3 tbsp masa harina
- 1 tbsp ghee
Add the egg, masa harina and ghee; mix well by hand. If too soft, add more flour a tablespoon at a time; too much hardens the kebabs.
Binders and fat
Just before frying, add mint leaves, thyme and chopped coriander leaves.
Chilling and adding the greens
- 5 tbsp oil
Heat five tablespoons of oil until hot but not smoking. Fry one test kebab first: add a tablespoon or two of flour if it falls apart; lower the heat if it browns instantly; heat more if it does not sizzle.
Do not overcrowd; start on medium, drop to low after a minute and fry on low to medium-low, turning frequently, until golden brown both sides and 165F inside.
Cook ahead and reheat in a microwave or a low oven; or freeze shaped kebabs between parchment or wax paper.
Reheating, freezing and serving