Awadhi Murgh Keema Kebab With Licious
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Ingredients
- A Packet of Licious Awadhi Murgh Keema Kebab Mine has 5 pieces
- Mustard Oil – 3 tbsp
- Salt – a pinch
- Onion – Thinly sliced as required
- Cucumber – Thinly sliced in any shape as required
- Fresh Coriander leaves – chopped a handful
- Birista – 2 tbsp of golden fried and crispy onion readymade
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Instructions
- Use a nonstick frying pan .
- Place it on a fire stove on medium heat.
- Add three tbsp of oil and swirl it around.
- Once the oil is hot, add the kababs one by one into the pan.
- Allow one side to cook up then turn over the chicken. (Mine took 10 to 15 minutes for each side)
- Cook with the lid on, on a low fire.
- Once browned, remove the chicken kebabs and place them onto a serving dish.
- Sprinkle chopped coriander leaves, birista and garnish with sliced fresh onion and cucumber.
- Serve them hot with the accompanying dip’s.
Notes
Ideal cooking time: 20-30 minutes
Carefully cook them in a low heat and take care not to burn them by frying them for longer duration and in high/medium heat as the inside of the tikkies need to cook too.
I have used Coconut Coriander Birista dip and Red Chilli Thecha dip to go with the tikkies.
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