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Ingredients
- Thigh boneless Chicken (Cut in bit size cubes)……….. 750 gm
- Ginger Garlic Paste……………………4 tsp
- Cloves …………………… 4 buds (Powdered)
- Cinnamon Powdered …………………….. 1.5 tsp
- Lemon Juice…………………. 2 tbsp
- Mint Leaves…………………… 15-20 Leaves
- Egg……………………… 2
- Saffron……………………. 3-4 strands
- All Purpose Flour……………………. 1.5 tbsp
- Oil…………….. 2 tbsp
- Salt……………….. to taste
- Onion Rings………….. For garnish
- Lemon Wedges………… For garnish
Method
- Wash the chicken cubes properly with worm water and pat it dry. Make sure there is no excess water left in the chicken cubes.
- Basra kebab needs 2 marination. To prepare the first marination, add salt, ginger-garlic paste, lemon juice, clove powder, cinnamon powder, saffron and mint leaves to the chicken pieces and let the marinated chicken rest for 20 minutes.
- Second Marination:- To the already marinated chicken, add 2 eggs and mix it well. Then add the all purpose flour to the chicken pieces and let it rest for another 30 minutes.
- In a hot grill pan, add some oil and let the pan heat up an a really high flame. It is important to know that the grill pan should be nicely hot before you add the chicken pieces to it. If the grill pan isn’t hot enough, you wont get those nice grill marks on your kebabs.
- After the pan is nicely hot, add the chicken pieces to it and grill it from both the sides on high flame.
- Once you get the grill marks on both sides of the kebab, turn the flame to low and let the kebabs cook properly. It should not take more than 10-15 minutes.
- Serve it in a platter and garnish it with some onion rings, lemon wedges and a few mint leaves.
- Serve hot kebabs with mint chutney or peri-peri sauce, whatever you like.
Bon appetit!
