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Stuffed Chicken Potato Kabab
Stuffed Chicken Potato Kabab

Before you jump to Stuffed Chicken Potato Kabab recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to stuffed chicken potato kabab recipe. You can cook stuffed chicken potato kabab using 21 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Stuffed Chicken Potato Kabab:
  1. Get 1 cup chicken boneless
  2. Get 1/2 cup leftover chanadal curry
  3. Provide 1/2 cup potato curry
  4. Prepare 1 bay leaf
  5. Get 1 tsp cinnamon powder
  6. Get 1 tsp roasted cumin powder
  7. Prepare 1 tsp amchoor(dry mango) powder
  8. Provide 1 tsp salt
  9. Prepare 1 cup chopped coriander leaves
  10. Prepare 1 chopped green chilli
  11. Use 100 ml oil for frying kababs
  12. Take 1 tbsp chopped cashews
  13. Provide 10 raisins
  14. Prepare 2 tbsp bread crumbs
  15. Provide For chutney
  16. You need 1/2 cup chopped coriander leaves
  17. You need 1 green chilli
  18. Prepare 2 garlic cloves
  19. Get 1/2 tsp salt
  20. Provide 1/2 cup leftover raita
  21. You need 1/2 tsp chilli flakes
Instructions to make Stuffed Chicken Potato Kabab:
  1. Take 1 cup water in a pan.Add leftover curries and chicken pieces to pan.Heat on a stove.Add bay leaf,salt and cinnamon powder.
  2. Cover and cook on medium flame for 10 minutes or till chicken is tender.
  3. Dry water in the pan,if any.Transfer the chicken-curry mixture to a grinder.Discard bay leaf and grind the mixture.Take out in a bowl.
  4. Add chopped coriander leaves,green chilli,fried onion,cumin powder,salt,amchoor powder and bread crumbs.
  5. Make kababs,insert 2-3pieces of cashew and one raisin in each kabab,seal and shallow fry.
  6. Make green chutney by grinding coriander leaves,garlic and green chilli.Mix 1tbsp green chutney to leftover raita and make a curd -coriander dip.Garnish with chilli flakes.
  7. Fry all the kebabs and serve hot with curd-coriander dip.

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