A special treat for iftar
Popular for Ramadan feasts, chilman gola kababs are typically served hot, garnished with fresh coriander leaves, lemon wedges, and onion rings. Enjoy it as an appetizer or as a main course, paired with naan, roti, or rice.
Recipe of Chilman Gola Kabab
Recipe Courtesy V.H. Suresh, corporate executive chef, Platform 65
Ingredients for Chilman Gola Kabab
Boneless chicken thighs and legs 0.5 pound
Green chilies, 4 or according to personal spice preference
Coriander, 1 bunch
Fried onions ½ cup
Ginger 1 tsp
Garlic 1 tsp
Salt to taste
Chaat masala 1 tsp
Chili powder 1 tsp
Garam masala ½ tsp
Pepper powder ½ tsp
Butter 2 tsp
Cheese 1.7 ounce
Lemon 1
Coriander powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ½ tsp
Oil 6.7 fluid ounce
Steps To Make Chilman Gola Kabab
Finely mince the chicken and combine it with green chilies, coriander, fried onions, ginger, and garlic. Grind the mixture until it forms a smooth paste.
Transfer the chicken paste to a bowl and add salt, chaat masala, chili powder, garam masala, pepper powder, butter, cheese, lemon juice, coriander powder, turmeric powder, and cumin powder.
Thoroughly mix all the ingredients.
Shape the mixture into round kababs.
Heat oil in a thick-bottomed non-stick pan.
Place the kababs in the pan and cook over low heat for approximately five minutes on each side, or until they turn golden brown and are cooked through.
Remove the kababs from the pan and place them on paper towels to drain excess oil.
Serve the kababs hot, accompanied by mint chutney or your preferred sauce.
