Tandoori Kabaab Recipe (15.03.18)

Courtesy cooking and baking creations volume 2
Jameela Sayed

500g pre washed chicken mince
1 tsp green chillie paste
1 tsp garlic paste
1 tsp salt
1 tsp crushed dhania
1 tsp tandoori spice
½ tsp black pepper
2 tblsp fried onions
2 tblsp breadcrumbs
Fresh dhania chopped fine
2 tblsp ghee
2 tblsp oil
• Mix all the ingredients together besides the oil and ghee
• Refridgerate for 30 minutes
• Shape with oiled hands
• Refridgerate for a further 30 minutes
• Heat the ghee and oil in a non stick frying pan
• Fry kebabs for 5 minutes on each side
• Serve with puri and a squeeze of lemon juice
COURTESY COOKING AND BAKING CREATIONS VLOUMNE 2
JAMEELA SAYED
500g pre washed chicken mince
1 tsp green chillie paste
1 tsp garlic paste
1 tsp salt
1 tsp crushed dhania
1 tsp tandoori spice
½ tsp black pepper
2 tblsp fried onions
2 tblsp breadcrumbs
Fresh dhania chopped fine
2 tblsp ghee
2 tblsp oil
• Mix all the ingredients together besides the oil and ghee
• Refridgerate for 30 minutes
• Shape with oiled hands
• Refridgerate for a further 30 minutes
• Heat the ghee and oil in a non stick frying pan
• Fry kebabs for 5 minutes on each side
• Serve with puri and a squeeze of lemon juice

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