Karahi Kabab And Chicken 65 by Chef Saadat Siddiqui

• chicken boneless 1/2 kg
• salt to taste 
• crusehd red chillies 1-1/2 tsp
• red chilli 1 tsp 
• garlic 5 clove 
• lemon juice 1 tbsp
• green chilli paste 2 tbsp
• flour 3 tbsp
• corn flour 2 tbsp
• oil for frying 

method:

Karahi Kabaab 

• Chicken mince 1/2 kg
• bread slice 2 pcs
• green chilli 4-5 pcs
• garlic 3 cloves
• mix spice 1/2 tsp 
• salt 1/2 tsp
• chilli powder 1/2 tsp
• turmeric powder 1/2 tsp

•  Green chili 2-3 pcs
• coriande 1/2 bunch
• ginger 1 pcs

• oil 4 tbsp
• garlic 1 tsp
• whole cumin 1 tsp
• whole red chillies 5 pcs
• Mustard seeds 1/2 tsp
• curry leaves 8-10 pcs
• tomato 1/2 kg
• salt as required
• red chilli powder 1 tsp

Method:

1. Add bread slices, green chillies, garlic,garam masala ,salt ,red chilli powder,turmeric to the mince and keep aside
2. Now prepare seekh kabaab out of the mixture

1. Add all the spices in hot oil and give a baghar with curry leaf.
2. then add in tomato paste, salt ,red chilli powder leave it till it thickens
3. now fry the seekh kabaabs and add them in the gravy and keep them on dam for 10 minutes
4. Karahi kabaabs are ready