Gilafi Chicken Kebab / How To Make Chicken Gilafi Kebab / Murg Gilafi Kabab

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Feb. 21, 2020

Chicken Gilafi Kebab / Gilafi Kebab is a special Indian kebab recipe. Gilaf word means covering or coating. Here, the marinated minced chicken is coated with Capsicum ( gilaf ) along with the mix of Indian spices, tangy lemon juice and a special ingredient that is Kewra Water to give it the authentic taste. Gilafi Kebab can be served with mint chutney.

Ingredients

Minced chicken 500 Gram
Fresh cream 1 Tablespoon
Lemon juice 1 Tablespoon
Red chilli powder 1 Teaspoon
Garam masala powder 1 Teaspoon
Chaat masala 1/2 Teaspoon
Salt To Taste
Chopped red capsicum 1/4 Cup (4 tbs)
Chopped yellow capsicum 1/4 Cup (4 tbs)
Chopped green capsicum 1/4 Cup (4 tbs)
Kewra water 1 Teaspoon
Oil 2 Tablespoon
Butter 2 Tablespoon

Directions

MAKING:

1. Take minced chicken in a bowl, add ginger-garlic & green chilli paste, fresh cream, lemon juice, red chilli powder, garam masala powder, chaat masala, salt and mix it well together to get proper minced chicken.

2. To this, add kewra water for a layer of flavour. Now keep this minced chicken aside to marinate.

3. Now take chopped red capsicum, yellow capsicum, green capsicum and mix them all together.

4. Moisten your hand in cold water for the next process.

5. Take the chicken minced kebab mixture and roll it in evenly in cylinderical shape.

6. Roll this chicken kebab in the capsicum mixture, to cover it entirely. Do the same for remaining chicken minced.

7. Turn on the flame, in a grill pan add oil and smear it well. Allow the oil to heat for some time.

8. Add the gilafi kebab gently on the heated pan. Let them settle for sometime, once it gets grilled marks, turn the gilafi kebab to cook from other side.

9. Once it is golden brown in colour, add little salted butter to give buttery flavour, splash of lemon juice and sprinkle chaat masala.

SERVING:

10. Your Chicken Gilafi Kebab is ready to be served!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4