Name: Mutton Keema Stuffed Chicken Potli Kebab Recipe
Total time: 55 min
Yield: 6
Cuisine: Mughlai

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Potli means a traditional small bag in hindi which is made with a piece of clothmurg potli kebab ,a dish which look similar to the shape of a potliit is an aromatic minced mutton and spices stuffed kebabs.

How to make Mutton Keema Stuffed Chicken Potli Kebab Recipe

Moumita Malla

Crawler

Mughlai

<p>Potli means a traditional small bag in hindi which is made with a piece of clothmurg potli kebab ,a dish which look similar to the shape of a potliit is an aromatic minced mutton and spices stuffed kebabs.</p>

Non Vegetarian

Ingredients for first marination

Ginger paste-teaspoon

Garlic paste-teaspoon

Lemon juice-lemon full

Salt-pinch

Ingredients for stuffing

Mutton mince-grams

Onion paste-tbsp

Ginger garlic paste-tablespoon

Turmeric powder-teaspoon

Red chilli powder-teaspoon

Coriander powder-teaspoon

Oil-tablespoon

Ghee-teaspoon

(crushed) nutmeg-teaspoon

Green cardamon

Black cardamon 

Star anise

Cinnamon-inch stick

Black peppercorns 

Mace-blades

Ghee-tablespoon

(chopped) tomato-small

Ingredients for second marination

Thick yoghurt-tablespoons

Chat masala powder-teaspoon

(optional) chicken tandoori powdee-teaspoon

(if you are not using tandoori masala) amchur or dry mango powder-teaspoon

Ghee or clarified butter-tablespoon

step 1

Flatten the chicken breasts using kitchen knife or heavy spoon until thin and pat dry.

step 2

Marinate the chicken breasts with ginger garlic paste, salt and lemon juice, keep ib the refrigerator for 30 minutes.

step 3

step 4

Mix mutton mince, garlic paste, ginger paste in a bowl, add red chilli powder, coriander powder, rose water, salt and 1 teaspoon ghee.

step 5

Dry roast nutmeg, green cardamom, black cardamom, star anise, cinnamon stick, mace and black peppercorn and grind to make a fine powder.

step 6

Add to mutton mixer, mix well. Keep in refrigerator for at least 2 hours.

step 7

step 8

Add chopped onions, fry until golden brown.

step 9

Add chopped tomatoes, cook for 2 minutes.

step 10

Add marinated mutton keema or mince, mix and stir.

step 11

step 12

step 13

Add 1/2cup warm water, bring it to boil. Once the water will get started boiling, simmer the gas and cook on low flame until keema are cooked properly. Remove from heat, divide the mixture into six equal portion and keep aside.

step 14

step 15

After 30 minutes of the first marination, take the mutton keema mixture out from fridge. Stuffed each marinated breast with mutton minced and tie it with a thread or folded aluminium foil to make potli shaped kebab.

step 16

In a bowl, whip together yogurt, chilli powder, coriander powder, chaat masala, chicken tandoori powder and salt. Mix well. Marinate the chicken potli kebab in this mixture for 30-40 minutes in refrigerator.

step 17

After 30-40minutes, take out it from fridge, brush each kebab with little bit ghee or clarified butter.

step 18

step 19

Grill the kebabs in pre heated oven at 200 degree c or in tandoor for 10-15minutes ot till light brown. Remove and brush with clarified butter or ghee and further roast for 2-3minutes or until tender. Brushing ghee in between is mandatory, it helps to keep the kebabs moist and for even browning.

step 20

step 21

Better Butter