INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.
In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.