Makhmali tikiya

Ingredients
250 gms keema chicken
1 onion
8-10 cloves garlic, crushed
1 " pc ginger
1 green chilli chopped
2 - 3 laung
1 / 2 tsp kali mirch saboot
1 elaichi green
1 tbsp chana dal
1 egg
1/ 2 tsp red chiilli pwd & garam masala pwd
Salt to taste

Method

Pressure cook keema, dal, onions, ginger, garlic, saboot masalas, till 1 whistle and simmer for 5 min only.

Dry out any liquid left on a high flame.

Cool the mixture. Grind it coarsely.

Mix in the egg salt to taste, red chilli pwd, and garam masala.

Keep aside in fridge for 15 min to rest.it will be easy to work with the mixture then.
Shape into shami kebabs and deep fry or shallow fry on a hot griddle till golden on both sides.

I Used this tikiya as a patty for chicken burger and my children loved it.

I used delicious brand keema ...If using fresh keema plz check the fat content in it because less fat would make the tikiyas dry.

Happy cooking ☺