1kgchicken thigh or leg mince,(If you're using chicken breast, add extra fat)
2mediumonions, diced and squeezed
2mediumtomatoes, deseeded and diced
2birds eye chillies, finely diced
2½tspcoriander powder
15gsalt
1½tsppomegranate seeds
2tspcumin powder
1tbspchilli flakes
3tbspgram flour/besan, dry roasted in a pan
½tspgaram masala
Instructions
Mix together chicken thigh mince (ratio 80:20; meat:fat), diced onions with excess liquid squeezed out, tomatoes deseeded and chopped and birdseye chillies.
Ensure that the diced onions have their liquid squeezed out, as moisture is the enemy of kebabs.
Mix until the mixture become sticky and starts sticking to your hands.
If you are using chicken breast or grilling over hot coals, add extra fat. This will ensure the kebabs remain juicy.
Add coriander powder, salt, cumin powder, chilli flakes, pomegranate seeds, roasted gram flour and garam masala. Mix for a further 5 minutes to equally distribute the spices.
Make 100g patties.
You can use a Birds Eye Custard box to shape the patty.
Optional: Push in a slice of tomato into the kebab.
Shallow fry the kebabs in a neutral oil, such as sunflower oil.
Cook on a medium heat to ensure the chicken is cooked through.
Flip when the kebabs develop a nice crust.
Serve with lemon, mint & coriander chutney, red onion sliced and naan.Chalo Kawa!