Grills
Lahori Raseelay Recipe
Another grilled version from the land of decadent kebabs, the Lahori Raseely are a class apart. Made of cream, spice and minced meat, this one is a party starter and has to be on the menu!
Passive Time | 25 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 tbsp fresh cream
- 2 whole green apples chopped
- tsp ½baking soda
- 1 tsp black pepper crushed
- 500 g Chicken minced
- 150 g clarified butter
- 2 tsp coriander seeds
- 1 tbsp coriander leaves \1 tsp cumin seeds chopped
- tsp ½fennel seeds
- 1 tsp garam masala
- 1 tsp garlic paste
- 1 tbsp Ginger paste
- tsp ½green cardamom powder
- 4 Green chilies
- tbsp Imint
- 2 onions chopped
- tsp ½red chili powder
- tsp ½red chili crushed
- salt to taste
For Sauce
- 50 g Tamarind
- tsp ¼chili powder
- cup ½tomato ketchup
- 100 g plum
Ingredients
For Sauce
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Instructions
- Mix the chopped onions and apples with the green chilies, ginger paste, garlic paste, sweet soda and the greens.
- Add black pepper, chili powder, coriander seeds, coriander leaves, cumin seeds, fennel seeds, fenugreek, garam masala and fresh cream to the chicken mix and mash well.
- Put the mixture in the fridge for 10-15 minutes.
- Give shape to the kebabs and cook them on charcoal grill.
- Use clarified butter for basting.
- Serve with tamarind-plum sauce.
- For Sauce
- Boil dry plum and tamarind in 3 cups of water.
- Strain to remove seeds.
- Add ketchup and blend to puree. .
- Add red chili powder and salt to taste and mix well.
- Serve.