Although the word kebab is derived from the Persion “Cabob” which means a piece of meat or vegetable roasted or grilled over charcoal but most probably the first kebab was created when the first piece of hunted meat was grilled over an open fire.
From those simple beginnings to the royal chefs of Mughal cuisine, kebabs have evolved into many shapes, tastes and cooking methods.
Addition of kebabs to a curry is a comparatively recent development under the influence of popular Balti and Karahi culture.
‘Muthi’ means ‘fist’, quite clearly the name of these kebabs have been derived from their shape. They are not meticulously shaped or formed into neat round or oval shapes but simply pressed in the fist and thrown on the grill.
Balti is an onion and tomato based curry, cooked and served in a wok-like utensil. In this Muthi Kebab Balti Recipe, the kebabs are first grilled till almost cooked and then finished in the simmering Balti masala. Not only they retain the smoky goodness of BBQ but also there is added the juiciness from the curry.
It makes it a more complete and satisfying meal to eat with naan or rice.
Ingredients For Muthi Kebab Balti Recipe :
For Muthi Kebab :
1/2 kg chicken mince
1 teaspoon onion powder
1 teaspoon red chilli flakes
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons gram flour/ besan/chickpea flour
4 cloves garlic
1/2 inch piece ginger
1 tablespoon ghee olive or coconut oil
For Balti Masala :
1 medium onion, chopped
6 tomatoes, diced
2 tomatoes, puréed
4 cloves garlic, crushed
1/2 inch piece ginger
1 teaspoon red chilli powder
1/2 teaspoon salt or to taste
1/2 teaspoon turmeric powder
2 tablespoons ghee, olive or coconut oil
Green chilli peppers and coriander for garnishing
This Is What You Do :
Roast cumin seeds, coriander seeds, red chilli flakes and gram flour on a skillet for 1-2 minutes or till aromatic.
Mix all the ingredients of kebabs in a food processor till everything is combined.
Heat a grill or a skillet on medium heat. Divide the mince mix into 12 equal portions. Wet your hands, press each portion in your fist lightly to form a fist shaped kebab.
Grill on each side for 5 minutes, brushing with oil , till the kebabs have grill marks or look slightly charred.
Meanwhile prepare the Balti masala.
Heat oil in a wok, add onions, fry till translucent.
Add crushed garlic, chilli powder and turmeric, sauté for a minute.
Add tomato purée and continue to sauté for 3-4 minutes. Add diced tomatoes, 1/4 cup water and cover the pan.
Cook on medium low heat for 8-10 minutes or till the tomatoes are tender and liquids reduced.
Add the grilled kebabs to masala, sauté for another 5 minutes or till the oil separates from masala and the kebabs absorb the juices.
Garnish with julienned ginger, green chilli peppers and fresh coriander.
Serve hot with naan or rice.