Dahi Chicken Kabab with a Yogurt Mint Coriander Dip

Name: Dahi Chicken Kabab with a Yogurt Mint Coriander Dip
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the kababs :; 250 gms boneless chicken cubes; 5-6 tbsp hung curd / yogurt; 1 tbsp malai or fresh cream; 2 medium onions chopped finely; 1 tsp ginger paste; 1 tsp garlic paste; 1/4 cup fresh bread crumbs; 1/4 tsp turmeric powder; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp cumin powder; 1 tsp Tandoori Masala; 1/2 tsp garam masala powder; 1/2 tsp black pepper powder; 1 tbsp coriander chopped finely; 1 tsp kasoori methi (dry fenugreek leaves); 2-3 green chillies chopped finely; 1/2 tsp red chilli flakes; 1/2 tsp salt or as needed; 2 tbsp roasted gram flour; 1 tsp oil or ghee; 2 tbsp refined oil for shallow frying; For stir frying :; 1 medium onion sliced; 1 medium capsicum deseeded and sliced; 1 tbsp oil for stir frying; For the Yogurt, Mint, Coriander dip :; 1/2 cup coriander chopped; 1/4 cup fresh mint leaves; 2 tbsp hung curd

Kumkum Chatterjee @cook_12055532

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Chicken Dahi Kabab is a delicious North Indian style creamy and juicy kabab made with chicken mince, hung curd, malai and spices. The kababs are crispy outside while soft and juicy inside which comes from adding curd and cream while kneading it. These kababs are considered to be protein-rich and healthy because very little oil is used to prepare them and are not deep fried. They are cooked over slow flame to get a crispy outer crust with a perfectly cooked soft inner texture. These succulent kababs can be served as a tea time snack, appetizer or in a burger along with stir fried vegetables and a spicy yogurt mint and coriander dip.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

For the kababs :
250 gmsboneless chicken cubes
5-6 tbsphung curd / yogurt
1 tbspmalai or fresh cream
2medium onions chopped finely
1 tspginger paste
1 tspgarlic paste
1/4 cupfresh bread crumbs
1/4 tspturmeric powder
1/2 tspKashmiri Red Chilli Powder
1/2 tspcumin powder
1 tspTandoori Masala
1/2 tspgaram masala powder
1/2 tspblack pepper powder
1 tbspcoriander chopped finely
1 tspkasoori methi (dry fenugreek leaves)
2-3green chillies chopped finely
1/2 tspred chilli flakes
1/2 tspsalt or as needed
2 tbsproasted gram flour
1 tspoil or ghee
2 tbsprefined oil for shallow frying
For stir frying :
1medium onion sliced
1medium capsicum deseeded and sliced
1 tbspoil for stir frying
For the Yogurt, Mint, Coriander dip :
1/2 cupcoriander chopped
1/4 cupfresh mint leaves
2 tbsphung curd
1/4 tspgarlic paste or 1 clove garlic
1 tbsplemon juice
1/4 tsproasted cumin powder
1/4 tspchaat masala
1/2 tspsugar
1/4 tspsalt

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Steps

30 minutes

1

Dry grind the bread slices to get the crumbs. Next grind the boneless chicken cubes to a paste.Combine all the ingredients listed to make the kababs along with hung curd and malai or fresh cream.
2

Add roasted gram flour and a teaspoon oil or ghee. Mix it well to get a smooth creamy dough.Refrigerate the dough for 20-30 minutes to firm it up and ease handling.
3

Flatten out small portions of the kabab mixture.Heat 2 tbsp oil in a grill pan.Pan fry in low to medium heat till golden brown and crispy on both sides while soft inside.
4

Heat 1 tbsp oil in a pan and stir-fry onion and capsicum on high heat. Sprinkle 1/4 tsp salt and saute.Then add the kababs and lightly toss.Serve hot along with green chutney and lemon wedges.
5

For Yogurt Mint Coriander Dip : Place all the ingredients in a blender and blend until smooth. Check for seasoning and serve immediately with the kababs or refrigerate for 3 days.

Tips

Always use thick hung curd / yogurt by straining it in a muslin cloth and wringing out all whey to prevent excess moisture in the kababs and making them soggy. Mix in roasted gram flour ( besan) and breadcrumbs to absorb remaining moisture and hold the ground chicken and yogurt mixture together. Refrigerate the prepared kabab mixture for 30 minutes before shaping to firm it up and ease handling.