Murg Potli Kabab

  • Starter
  • Servings
  • 4Spicy
  • 45 MinsCook Time
  • Cuisine : North Indian
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Potli means a traditional purse or small bag in Hindi. Murg Potli Kebab, a dish which mimics the shape of a potli, is an easy-to-make aromatic parcel of minced chicken and spices.


Ingredients

Boneless chicken Breast-2
Salt/pepper-to taste
Lemon juice-20ml
Grated Cheese-20gm
Chicken mince-60gm
Coriander leaves Chopped-10gm
Chopped dry fruits-20gm
Ginger chopped-5gm
Hung Curd-50gm
Cashewnut paste-10gm
Cream-30ml
Egg beaten-1no.
Chaat Masala to sprinkle
Oil-10ml

Step By Step Method

  • Step 1. Clean all the chicken breast and flatten with steak hammer or with the back of a knife.

    Step 2. Marinate these with salt, pepper and lemon juice for at least half an hour.

    Step 3. Stuffing: Mix together coriander leaves, cheese, dry fruits, salt, pepper.

    Step 4. Heat Oil in a pan, add chicken mince and cook. Add the prepared mixture in the pan. Mix well. Allow to cool.

    Step 5. Place the stuffing in the flattened breasts. Fold into Potli and secure the shape with a thread or tooth pick.

    Step 6. In a bowl, mix together curd, Cashewnut paste and quarter of an egg, salt, cream.

    Step 7. Coat the stuffed Potli with the marinade and keep refrigerated for at least one hour.

    Step 8. Preheat the Air fryer at 180° C for four minutes.

    Step 9. Lightly coat the fryer basket with oil. Keep the chicken breast in the basket and lightly brush with oil. Cook at 180° C for 18-20 minutes.

About Chef

Chef Vivek Saggar

Chef Vivek, who hails from Delhi, studied hotel management from Institute of hotel management, Ahemdabad and worked in NCR for ten years in various hotels and restaurants as a Trainee before moving up the culinary ladder to start Food Art. Set up in 1988, Food Art is devoted to providing professional and technical support to hotels, clubs, restaurants, resorts etc. It is managed by a team of qualified and experienced professionals and hotel management graduates.