Fried chicken in a skillet

Ingredients

• Onion grated & squeezed 1 large
• Green chillies 4-5
• Garlic Ginger Paste 1 tsp
• Coriander Powder 1 tsp
• Red chilli flakes 1 tsp
• Salt 1 tsp or to taste
• Fresh coriander 3 tbsp
• Butter 1 tbsp
• Prepare Creamy Sauce Mixture: Yogurt 1 Cup
• Coriander Powder ½ tsp
• Black pepper powder ½ tsp
• Salt ½ tsp or to taste
• Cumin seeds roasted & crushed ½ tsp
• Garlic cloves 2-3
• Green chillies 2-3
• Lemon juice 1
• Cream ½ Cup (room temperature)
• Water ¼ Cup or as required
• Fresh coriander 1 tbsp
• Prepare Tawa Kabab: Cooking oil 3-4 tbsp

Ingredient Image

Step 1

In a food processor, combine chicken, onion, green chilies, garlic-ginger paste, red chili powder, coriander powder, cumin seeds, crushed red chili, salt, fresh coriander, and butter. Blend everything well, then cover and chill the mixture for about 30 minutes.

Step 2

Lightly oil your hands, take about 50g of the mixture, and shape it onto wooden skewers to form kebabs.

Step 3

Set up a steamer with water boiling in the bottom, place the skewers on the grill above, cover, and steam them gently over low heat for 15 minutes. Let the kebabs cool completely once done.

Step 4

Meanwhile, mix together yogurt, coriander powder, black pepper, salt, cumin seeds, garlic, green chilies, lemon juice, cream, water, and fresh coriander in a blender until smooth. Set this creamy sauce aside.

Step 5

Heat some oil on a large griddle or skillet over medium heat, then fry the steamed kebabs, turning them so they get golden all over. Cut the kebabs into 1-inch pieces and cook for another minute.

Step 6

Pour in the creamy sauce, stir everything together, and let it cook on medium heat for 4-5 minutes.

Step 7

Turn the heat up to high and cook for a couple more minutes until you see the oil start to separate from the sauce.

Step 8

Sprinkle with fresh coriander and chopped green chilies, then serve hot and enjoy!