Recipe of Award-winning Stuffed Chicken Potato Kabab

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Before you jump to Stuffed Chicken Potato Kabab recipe, you may want to read this short interesting healthy tips about What Are The Positives Of Consuming Superfoods?.

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We hope you got benefit from reading it, now lets go back to stuffed chicken potato kabab recipe. You can cook stuffed chicken potato kabab using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Stuffed Chicken Potato Kabab:

1. Use 1 cup of chicken boneless.
2. You need 1/2 cup of leftover chanadal curry.
3. Provide 1/2 cup of potato curry.
4. You need 1 of bay leaf.
5. Prepare 1 tsp of cinnamon powder.
6. Take 1 tsp of roasted cumin powder.
7. Take 1 tsp of amchoor(dry mango) powder.
8. You need 1 tsp of salt.
9. Use 1 cup of chopped coriander leaves.
10. Provide 1 of chopped green chilli.
11. You need 100 ml of oil for frying kababs.
12. Provide 1 tbsp of chopped cashews.
13. Prepare 10 of raisins.
14. Use 2 tbsp of bread crumbs.
15. Take of For chutney.
16. Prepare 1/2 cup of chopped coriander leaves.
17. Use 1 of green chilli.
18. Prepare 2 of garlic cloves.
19. Prepare 1/2 tsp of salt.
20. Take 1/2 cup of leftover raita.
21. Provide 1/2 tsp of chilli flakes.

Instructions to make Stuffed Chicken Potato Kabab:

1. Take 1 cup water in a pan.Add leftover curries and chicken pieces to pan.Heat on a stove.Add bay leaf,salt and cinnamon powder..
2. Cover and cook on medium flame for 10 minutes or till chicken is tender..
3. Dry water in the pan,if any.Transfer the chicken-curry mixture to a grinder.Discard bay leaf and grind the mixture.Take out in a bowl..
4. Add chopped coriander leaves,green chilli,fried onion,cumin powder,salt,amchoor powder and bread crumbs..
5. Make kababs,insert 2-3pieces of cashew and one raisin in each kabab,seal and shallow fry..
6. Make green chutney by grinding coriander leaves,garlic and green chilli.Mix 1tbsp green chutney to leftover raita and make a curd -coriander dip.Garnish with chilli flakes..
7. Fry all the kebabs and serve hot with curd-coriander dip..

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