Kabab Curry

• boneless skinless chicken breast (minced)↗1⁄2 kg
• ginger-garlic paste2 teaspoons
• salt↗
• green chili paste↗2 teaspoons
• onion↗1

  finely chopped

• garam masala↗2 teaspoons
• lemon juice↗2 teaspoons
• for the gravy
• onions↗3

  sliced

• ginger-garlic paste2 teaspoons
• whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)↗
• red chili paste1 1⁄2 teaspoons
• coriander leaves↗3 tablespoons
• oil3 tablespoons
• garam masala powder↗2 teaspoons
• teaspoons tomato puree↗4
• tomatoes (peeled)↗2
• tablespoons low-fat plain yogurt↗2
• teaspoons turmeric powder↗2

Step-by-step instructions

1. 1

   Wash meat and squeeze out all water (it should be dry).

2. 2

   Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.

3. 3

   Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.

4. 4

   Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.

5. 5

   Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).

6. 6

   Check salt, add garam masala powder, garnish with corriander leaves.