Kaagazi Murgh

Kaagazi Murgh  Ingredients for Kebab Chicken mince – 300 gms Cashew nuts – 1 tbsp Brown onion paste – 1 tbsp Garam masala -  ½ tsp chilli powder -  ½ tsp Salt – to taste Green coriander – 1 tsp (chopped) Ginger – 1 tsp (chopped) Garlic – 1 tsp (chopped) Green chillies – 1 tsp (chopped) For the filling (stuffing)Mushrooms – 1 tbsp,fine chopped Dill leaves – 1 tsp, chopped Prawns – 2 pcs, 1 tbsp chopped Mozarella cheese – 1 ½ tsp grated Ginger garlic paste -  ½ tsp Ajwain – ½ tsp grpunded Black pepper powder – to taste Haldi powder - a pinch Salt – to taste Red chilli powder – to taste Butter – 1 tsp Spring onion leaves -  a few Banana leaves – 1 pc Green peas - chopped Olives – green and black – 1tbsp For almond chutney Almonds – 50 g Yogurt – 1 tbsp Lime juice – 1 tsp Cumin powder – 1 tsp Red chilli dry whole – 3 pcs Black salt – to taste Garlic – 1 tsp Hing – a pinch To make the chutney Boil the almonds and dry red chillies (seedless)then peel the almond and mix all the ingredients. Blender n process just to blend – make a fine paste and your chutney is ready to serve. Method Make a paste of chicken mince and add cashews n brown onion in a mixer. Then add or mix all the ingredients one by one in it. Knead the mixture well. Take about 1 ½ tbsp of this mixture in your hand, place in the centre of palm. Roll it to form a smooth ball. Flatten it on the pan. The kebab sheets are as thin as paper and should be big in size. Lower heat and fry on non-stick pan until kebabs are well done. Heat butter on a pan, add ajwain and cook for 10 secs. Add chopped prawns and cook for 2-3 mins. Then add mushrooms, green peas, olive, ginger-garlic paste, salt and pepper, haldi and cook for 2-3 mins. Lastly add dill leaves and mozzarella cheese, cook for a min and turn off gas. Fill stuffing in kebab sheet and roll very gently like a seekh kebab. Put spring onion leaves with the kebab, cut into 2 pcs, and serve on a banana leaf.