Chicken Mayonnaise Kabab
These Chicken Mayonnaise Kababs are packed with bold flavours and a creamy surprise of mayonnaise inside. These Caterer Style Chicken Kababs are famous street food during Ramzan . These Kababs are versatile, they can be served as appetizers or side dish.
Ingredients
- 500 g Chicken mince
- 1 tsp Ginger garlic paste
- 1 tsp Green chilli paste
- 1/2 tsp Black pepper powder
- 2 tsp Tandoori masala
- 1/2 tsp Cumin powder
- 3/4 tsp Red chilli powder
- 1/2 tsp Chaat masala
- Salt to taste
- 1/4 tsp Ajinomoto(optional)
- 1 cup Panko breadcrumbs
- Handful of fresh coriander
- 5 tbsp Mayonnaise
Instructions
- Wash chicken mince and keep it in a strainer to drain out the water completely.
- In a large mixing bowl take the chicken mince add ginger garlic paste, green chilli paste, pepper powder, tandoori masala, chaat masala, red chilli powder, cumin powder, ajinomoto(optional) and salt to taste.
- Add half of panko breadcrumbs, fresh coriander and mix well.
- Wet your palms with little oil, take a small portion of kabab mixture and give it a round shape and flatten as shown in the pic.
- Now add 1 tsp mayonnaise at the centre.
- Gently lift the sides and roll into a round shape. Make sure that mayonnaise do not come out from the kabab.
- Seal the edges from all sides as shown in the pic.
- Take the remaining breadcrumbs in a wide plate and add red food colour, mix well.
- Beat eggs with salt and dip the kabab in the beaten egg.
- Coat the kabab in breadcrumbs as shown in the pic.
- Make kababs with all the remaining chicken mixture. At this stage you can store the kababs in a zip lock bag or airtight container.
- Heat oil in a pan and shallow fry the kababs on medium high flame for 6-7 minutes on each side. Keep the flame low to avoid burning from outside.
- Remove from oil on a kitchen towel to remove excess oil.
- Serve Chicken Mayo Kabab with Mint Chutney or a dip of your choice.
