Chicken and egg kebab

Ingredients for Chicken and egg kebab

Instructions for Chicken and egg kebab

To prepare the Chicken and egg kebab recipe, please follow these instructions:

Put the cilantro seed and the dried chilli on a hot pan and shake until it releases the aroma and crush it in a mortar.

Heat the ghee (or other fat) in a pan or pot and sprinkle the chopped garlic until they defy color and add coriander and chili mix.

Now add the tomatoes and simmer for 10 minutes until they are reduced.
Add gingerbread, chopped ginger, green chili and half of the coriander bubbles, stir well and boil for 3 minutes.

Increase the heat and add the chicken fillet meat, cut into evenly ground pieces, salt and simmer for about 10 minutes. Until the chicken is ready but not dry.

Finally add the cracked ginger, the rest of the coriander leaves and garam masala.

Keep warm while breads are cooked.
Originally, the dish is served in an Indian bread paratha, but a pancake cake or a nanocake can make it.

Bring some oil on a pan in the size of the bread, put 1 spoon egg on the forehead and let it stiff a little before the bread is poured over when the egg is finished turn the bread and heat it through.

The chicken fillet comes on the bread rolled together, and you're ready to go eat it on the street or just on a plate of knife and fork (most of us are not indians ;-))

tips:
I have written it as the main course, but it is supposed to be a talk like a sausage car. Do not be afraid of the amount of chilli and ginger, it will be easier to stand and simmer.