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Chicken "Chappli" Kebab

Serves : 6

This is a very popular dish, and I have given it a twist here without making it too spicy. The "hara masala" is a staple in my kitchen and you will see me using it often to give meats a flavour that no spice can give. The bread gives the chicken some substance and makes it easier to form the kebabs. Enjoy these kebabs with rice, naan (Indian bread), salad or as a burger patty (make 6 instead of 12 for the burgers).

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What you need : 

1 pound minced chicken (leg and thigh)
4 tbsp Shan chapli kebab masala
½ cup hara masala 
1 bread slice softened in water

How To:

1.       Soak bread slice in water.
2.       Squeeze water out and place in a large mixing bowl.
3.       Add the other ingredients and refrigerate for ½ hour.
4.       Make 12 round balls and flatten to make round kebabs.
5.       Pan fry in very little oil for about 3-5 mins on each side till golden brown.


ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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