Food Recipe by Home-Chef Arwa Ibrahim Patel
Gilafi Kebab is a very popular dish in Indian Subcontinent, Gilafi means cover. These seekh kebabs are coated with Bell Pepper and Capsicum.
Being a food lover and having a lazy bum. This recipe serves in both cases. Make it in just 3 easy steps. It's soo delicious that it'll literally melt in your mouth.Do give it a try. Definitely gonna love it!
500gms Chicken Breast.
2 green chillies
2 tbsp Ginger & Garlic Paste
1/2 tbsp cumin seeds.
1 tbsp salt (as per taste)
1 tbsp lemon juice.
1 green cardamom.
1/2 cinnamon stick.
1/2 tbsp red chilli powder.
1/4 tbsp turmeric powder.
3/4 tbsp coriander powder.
2 tbsp fresh cream.
1/2 tbsp kewra water & 1/2 tbsp rose water.
Bell peppers(1green,1yellow & 1 red)
Oil for shallow fry (AS REQUIRED)
In a mixer add small chicken breast pieces, green chillies, ginger garlic paste, cumin seeds, salt, lemon juice, laung(cloves), green cardamom, cinnamon stick(very small one), red chilli powder, turmeric powder, coriander powder and a magic ingredient fresh cream. (keep a note on red chilli powder as we have already used green chillies)
Make a fine paste and make sure the chicken should be finely minced.Refrigerate it for at least 2 hours. Secret ingredient : before half an hour of making, add kewra water and rose water to the marination. This gives a royal taste to the kebabs.
Now roll kebabs in a cylindrical shape. Don't forget to use water when making kebabs. Or else it'll stick to your hands.
In a plate add finely chopped bell peppers and capsicum. I repeat finely chop them. And coat/wrap the kebabs with them.(Here the name comes Gilafi i:e wrap/coat the kebabs with Bell peppers)
Heat some oil in a pan and shallow fry the kebabs. Don't be in a hurry, keep turning and let the kebab take it's time. Add some butter in the end to enhance the taste.
Garnish it with fresh coriander and serve with some onions and green chutney. And don't forget lime.
Wasn't it easy? Enjoy..!
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