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Lababdar Kebab is a yummy non-veg snack. Chef Smit Sagar shares the recipe of this Mughlai chicken starter.
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Ingredients
For Lababdar Kebab
250 gm boneless chicken
1 cup curd
1 tbsp garam masala
1 tsp chaat masala
1/2 tsp ginger garlic paste
pinch of coriander powder
pinch of red chilli powder
salt to taste
oil
For Masala Laccha Paratha
1 cup all-purpose flour
salt to taste
1 tbsp oil
50 ml milk
1 tsp oil
1 1/2 tbsp garam masala
1 tsp oil
1/2 tbsp ghee
For serving
onion cucumber tomato salad
For garnish
mozzarella cheese
cheddar cheese
mayonnaise
chaat masala
chilli flakes
PREPARATION
- Roughly chop the boneless chicken.
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- In a bowl, take curd and beat it. Add garam masala, chaat masala, ginger garlic paste, coriander powder, red chilli powder, salt and oil to it, mix well and then add the roughly chopped chicken pieces to it, mix well and keep them to marinate in a refrigerator for 2-3 hours.
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- Next, apply some oil on skewers and put the chicken pieces on skewers.
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- Grill the chicken kebabs on gas stove till they are cooked.
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- For making Masala Laccha Paratha, mix together all-purpose flour, salt, oil and milk to make a soft dough.
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- Now roll the paratha with the help of a rolling pin.
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- Apply the mixture oil and garam masala all over the paratha and cut thin strips of the paratha.
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- Next, layer these strips and roll them to make the layered laccha paratha.
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- Heat oil in a pan and cook the paratha from both sides. Apply some ghee.
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- Serve Lababdar kebab with onion cucumber tomato salad and masala laccha paratha.
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