broiled chicken patty kebab

Instructions

1. Preheat a heavy bottomed fry pan then add ghee
   • Preheat a frying pan in medium heat for 2 to 3 minutes then add 1 tbsp ghee. Allow ghee to heat for a few more minutes before adding onions.
2. Add chopped onion & salt
   • Once ghee gets hot add 75 gram chopped onions and little salt, sauté for 4 to 5 minutes until most of the moisture is evaporated. Stir them frequently, to prevent sticking to the pan.
3. Add finely chopped spices
   • Add 1 tsp chopped ginger, 1 tsp chopped garlic and 2 green chilies chopped. Stir them for about 1 minute.
4. Add ground spices then keep them aside
   • Add ¾ tsp chili powder, ½ tsp cumin powder and ½ tsp garam masala powder. Stir them immediately to mix all the masala mixture for about 45 secs and remove the pan from heat. let the pan cool down before proceeding to the next step.
5. While a pan is cooling, gather the ingredients shown in the picture below, you will need for the next steps
   • 300 grams Boneless chicken thigh pieces: Pat dry the chicken pieces using paper towel to remove surface moisture then roughly cut them in to small pieces.
   • 1 to 2 heaped tbsp Coriander leaves: Make sure to wash and dry the coriander leaves. Then chop them very finely.
   • 30 ml Beaten egg: Beat 1 egg well. Use 30ml of the beaten egg (approx. half an egg).
   • 35 grams bread crumbs (approx. 2 ½ tbsp), ½ tbsp lime juice (approx. half lime) and ½ tsp salt.
6. After the pan cool down, transfer the masala mixture from pan to plate, place the prepared chicken pieces in pan
   • Using ladle transfer the masala mixture from the pan to a clean plate. Then transfer chicken pieces into pan, so that the few masala bits stuck with the bottom of the pan, will be absorbed by the chicken pieces is shown in the next step.
7. Sprinkle salt & lime juice over the chicken pieces then gently stir with the ladle, to remove the masala bits stuck with the bottom of the pan
   • Don’t dump the salt/lime juice with spoon on chicken pieces. Sprinkle ½ tsp salt, ½ tbsp lime juice all over on the chicken pieces and mix well.
8. Roughly divide the chicken pieces and masala mixture into 2 to 3 portions
   • Make sure the number of portions you divided is same in both chicken pieces and masala mixture.
   • Why divide in to 2 portions: I have small work bowl so did it in batches.
9. First grind coarsely only the one portion of onion masala mixture then add one portion of chicken pieces
   • Once coarsely ground the masala mixture then addd chicken pieces.
   • Use short, quick pulses 3 to 4 times. Monitor the chicken until it reaches a coarse texture, but do not let it become a fine texture.
10. Transfer the coarse mixture from work bowl to the pan. Then repeat the above step for remaining marinated chicken pieces and masala mixture.
    • Combine both the batches of coarse chicken masala mixture. I used electric food chopper but you can also use the mixi.
11. Combine the following ingredients, don’t over-mix, kept in the refrigerator
    • Add 35 grams bread crumbs (approx. 2 ½ tbsp), 30 ml beaten egg (approx. half egg), 1 to 2 heaped tbsp coriander leaves over the chicken mixture and combine all ingredients.
    • If you over mix the chicken mixture then it became dense chicken kebab.
    • Place them in refrigerator for at least 45 minutes, to firm up the chicken mixture, to shape easily the patties and also get marinated well.
12. Take the chicken mixture from the refrigerator and roughly divide them in to equal size portions
    • Roughly divide them in to 4 equal size portions.
    • Refrigerating for at least 30 minutes will also help to avoid break apart the chicken patties while cooking.
    • But if you refrigerate the chicken masala mixture for longer time then the chicken mixture become hard, so let them sit at room temperatute for 20 to 30 minutes will make the chicken patties to cook more evenly .
13. Apply oil on your hands, take one portion of chicken mixture to form a loosely packed ball then lightly flatten the ball at the top to form circular shape chicken patty
    • Take 1 tsp of oil in a small bowl. The chicken mixture will be little sticky. So, apply oil on your hands to avoid the chicken mixture not to stick to your hands.
    • Use your hands to gently shape the chicken mixture. The key is to avoid packing them either too tightly or too loosely; they should be loosely packed overall. Also, aim for a thickness of ½ inch—make sure they are not shaped too thin."
    • Repeat the same for remaining chicken masala mixture. use little oil when needed, while shaping the patties. From this chicken masala mixture, you can make 4 chicken patties.
14. Adjust oven rack position and broiler setting
    • Oven rack- Position the top oven rack approximately 4 inches from the heating element. This is necessary for the direct, high heat of the broiler.
    • Setting- Push the button labeled Broil and select the High setting. This activates the top heating element at maximum power.
15. Preheat equipment of broiler/grill pan
    • Preheat Broiler- Allow the broiler to preheat for at least 7 to 8 minutes.
    • Preheat Cast Iron Grill Pan - Place the grill pan under the broiler for that same 7 to 8 minutes to allow it to pre-heat thoroughly before placing the chicken patties on it.
16. Prepare liquid ghee, and coat patties
    • Preparation - While the grill pan is preheating, gather ghee. If ghee is solid, you can simply melt it by heating it gently for a few minutes to achieve a liquid state.
    • Timing- Make sure to coat the patties with the liquid ghee on the top surface and also on its sides, right before you put them on the hot grill pan to cook.
17. Oil the preheated Pan, place chicken patties and apply ghee
    • Oil the Pan- Brush a very light coat of oil onto the preheated grill pan surface
    • Place patties - Lay the chicken patties, ghee-coated side down, onto the hot pan. Listen for that sizzling sound—that means your pan is hot enough!
    • Apply Ghee - Using a pastry brush, coat the top of each patty with liquid ghee.
    • More spacing - Place the chicken skewers in a single layer and also give enough space between them.
18. Place the broiler pan inside the oven to cook them for approximately 8 to 9 minutes
    • Visual Check -Toward the end of cooking (around the 7-minute mark), I will open the oven door lightly ajar to monitor the patties. I will only remove them when they are browned; this prevents them from burning black and tasting bitter.
    • Rotate Pan to ensure even browning- Broilers often have hot spots. If one side is browning faster than the other, rotate the grill pan towards the end of cooking to get even browning across all the patties.
19. Remove the broiler pan from oven
    • Cooking time - Usually the total cooking time for this chicken patty is 8 to 9 minutes for 1 batch (3 skewers).
    • Timing will vary- Cooking time will depend on the thickness of the chicken kebab, how coarsely the chicken pieces are minced (size of chicken pieces), the ovens power and the heating element intensity.
20. Post-Cooking Steps before serving
    • Drain and pat dry- Transfer the cooked patties to a paper towel-lined plate. Using a fresh paper towel, gently pat all sides of the skewers to absorb the surface oil.
    • Transfer and cover- After a minute or two, move them to a clean plate and loosely cover them with a lid or foil to rest before serving.
    • Rest- Allow the kebabs to rest for a minimum of 5 to 10 minutes before serving
    • Prep for Next Batch- Clean the grill pan thoroughly before cooking every batch.
21. Ready to serve
    • Serve: After the resting period is complete, the patties are ready to be served alongside a cooling curd mint dip.