If you love ooey gooey cheese filled snacks then this recipe is for you. Prompt, delicate flavour, tender chicken Mumtaz Kababs with creamy melty cheese inside. Each bite is full of delicious flavour and that ir... resistible melty core!
Delicious cheeses and spices are rolled in tender chicken rolls to create a yummy, easy-to-make dish that everyone will enjoy. The individual rolls are a great variation of a standard chicken dish.
A mouth-watering chicken roll packed with the scrumptious flavours of cumin, green chillies, garam masala, garlic and oodles of cheese!
Chicken Mumtaz Kabab is made using minced chicken, cheese coated with breadcrumbs and egg. This recipe is extremely easy to make and fried to perfection. When you pull apart the roll into two pieces, the sight of cheese oozing out will leave your mouth watered.
Chicken is a good source of lean protein, which is essential for building and repairing tissues in the body. It is also a good source of vitamins and minerals, including niacin, phosphorus, and vitamin B6. Eating chicken daily can be part of a healthy and balanced diet as it is a good source of lean protein.
This entree is an elegant dinner starter for other special occasions. The cheese filling is tasty and combines well with the spicy flavors from the chutney. It is an uncomplicated recipe that is impressive.
Since cheese is made from milk, it is also packed with calcium. Calcium can help developing bones grow stronger and prevent osteoporosis as we age. Vitamins A, D, K, and zinc in cheese are also thought to contribute to bone health.
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Ingredients for Chicken Mumtaz Kababs
Steps for Chicken Mumtaz Kababs
Chicken Mumtaz Kababs
Ingredients
For the Kababs;
Half kg Minced Chicken
1 teaspoon of Cumin Powder
1 teaspoon of Coriander Powder
1 teaspoon of Garam Masala Powder
1 teaspoon of Chat Masala Powder
Half a teaspoon White Pepper Powder
1 teaspoon of Chilli flakes
1 teaspoon of Salt
5-6 Green Chillies
1 tablespoon of Ginger-Garlic paste
2 tablespoons of Fresh Cream
2 teaspoons of Lemon Juice
Four slices of Bread
Fresh Coriander
2 tablespoons of Oil
Half a teaspoon of Carom Seeds
For the hot lava Sauce;
1 tablespoon Butter
1 & 1/2 teaspoons of Garlic
1 tablespoon of Refined Flour
1 cup of Milk
1 teaspoon Red Chilli Powder
Half a teaspoon of Salt
1/4th teaspoon Mixed Herbs
2 slices of Cheddar Cheese
For Frying the Kababs;
Mozzarella cheese
Refined Flour
1 Egg
Salt
Breadcrumbs
Steps
The first step is to prepare the chicken keema mixture.
Take half kg of chicken mince kheema, wash and dry it by squeezing excess water from it.
Add 1 tsp of cumin powder, 1 teaspoon coriander powder, one teaspoon garam masala powder,1 teaspoon chat masala powder, half teaspoon white pepper powder, 1 teaspoon Chilli flakes, 1 tsp salt, 5-6 green chillies, 1 tbsp ginger-garlic paste, 2 tbsp fresh cream, 2 tsp lemon juice.
Mix all these spices with the keema with your hands.
Then add 4 slices of bread, some fresh coriander leaves, 2 tbsp oil to the chicken keema and grind in a blender to make a fine combined mixture out of it.
If your Chicken Kheema mixture is very soft, then you can add some more bread slices to it.
Then add half a teaspoon of carom seeds mix it and keep aside to marinate it for half an hour.
Then add half a teaspoon of carom seeds mix it and keep aside to marinate it for half an hour.
The second step is to prepare hot lava sauce.
Heat 1 tbsp butter in a kadai, then add one and half tsp chopped garlic, sauté for half a minute when the garlic changes its colour, add 1 tbsp refined flour and fry it by stirring on low flame for 2 minutes.
When the refined flour is fried, add 1 cup milk gradually and keep mixing it to avoid lumps.
Cook it on low flame by stirring till the milk comes to a boil.
You must cook the sauce and after a boil you will see that the sauce starts thickening at this point 1 tsp red chilli powder, half tsp salt, 1/4th tsp Mixed Herbs and keep stirring.
Then add 2 slices of cheddar cheese and mix it well till the sauce becomes thicker.
When the sauce mixture turns into a thick consistency off the flame.
Your lava sauce is ready.
Third step is to make the Mumtaz Kababs in rolls;
Take a small ball from the keema mixture, flatten it on your palm, put Mozzarella cheese long pieces in between and then cover it with the chicken keema making a long cylindrical shape Kabab.
Repeat and prepare all the kebabs in the same manner, you can make 14-15 kababs from this Chicken Keema mixture.
To fry the kababs;
Beat 1 egg, add a little salt and mix it.
Take each kabab, dust in refined flour, dip in egg, then coat it with breadcrumbs.
Prepare all the kababs with the same procedure and your Mumtaz Kabab is ready to fry and store. You can store them in an airtight container in the freezer for many days.
Now heat oil in a pan and deep fry these kebabs on low to medium flame as the Chicken Keema is raw, so it will take a little time to cook.
So, fry it patiently for at least 8-10 minutes by turning on both sides till golden brown and then remove it.
Serve it hot with Lava sauce AND salad.
27. Tips * Use Mozzarella cheese, to fill in between the rolls, as the processed cheese tends to be saltier and overpower the Kabab flavour. *Fry the kababs on low to medium flame for better results.
