How to make rozali kebab
Learn to make chicken Rozali kebab recipe with step by step instructions and video for better understanding.
Kebabs are everyone's favourite. They are juicy, succulent and tender. People all over ages love kebabs and there are so many varieties all over the world that you can make and enjoy at home.
Rozali kebab is one of such delicious kebab made with mince chicken wrapped inside chicken breasts slices. The fillings for Rozali kebab includes herbs like ginger, garlic, green chilli, coriander leaves grated cheese, nuts and spice powder. They are perfectly cooked and charred over charcoal fire.
What is Rozali kebab
Rozali kebab is a stuffed chicken wrap or roll like kebab where mince chicken are stuffed with cheese, herbs and aromatic spices. Finely sliced chicken breasts are used to wrap the minced chicken fillings. They are marinated with yoghurt based tandoori masala paste and cooked over a preheated tandoor till crisp and golden.
You can either marinated this kebabs with green masala, white creamy masala or yellow reshmi masala. Many restaurants served them with their choice of marination.
The totall time taken to make the Rozali kebab is under thirty minutes which includes the preparation time of 15 minutes and cooking time of 15 minutes. The marination period is excluded here which is around 3 to 4 hours or overnight.
The best way to serve these yummy and juicy kebabs are with green chutney, onion slices and lemon wedges. Kebabs are best to enjoy with green chutney made with curd.
Other side dishes that goes well with them are butter naan, a plate of fresh salad and biryani.
Rozali kebab recipe video
If you love this chicken Rozali kebab I am sure you would love the following kebab recipes as well.
- Chicken reshmi kabab
- Pahadi kabab
- Chicken Angara kabab
- Banjara kebab
- Malai kebab
- Gilafi kebab
- Hariyali kabab
- 4 chicken breasts
- 4 - 5 garlic cloves
- 1/2 inch ginger
- 2 green chilli
- 4 tablespoon grated cheese
- 3 tablespoon chopped bell peppers
- 3 tablespoon curd
- 1/2 teaspoon ginger garlic paste
- 1 tablespoon red chilli paste
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 tablespoon lemon juice
- 1/2 teaspoon chat masala
- 4 tablespoon cooking oil
- Butter for busting
- Salt as per taste
Steps to make the recipe
1. Slice the chicken breasts
First trim the chicken breasts and remove any excess fats present. Then place one breast over the cutting board and hold with the palm of one hand. Now cut the breast into thin slices with a sharp knife as shown below.
Make three to four slices from one breast. Similarly cut and make more slices from the remaining two chicken breasts. After that hammer the breasts slices lightly and keep aside.
2. Making the fillings
Roughly chopped the remaining one chicken breast and mix with garlic cloves, ginger and green chilli. Blend them in a mixer grinder into fine mince ( keema). Otherwise you can use a sharp chopper to make the keema.
Now heat one tablespoon oil in a pan and when the oil become hot add the mince chicken. Saute for two minutes by stiring continuously. Add garam masala, cumin powder, dhaniya powder, salt and some chopped coriander leaves. Mix well and then pour some water and cook for 5 minutes. When the keema mixture become well cooked and dry, remove in a bowl.
When the mixture become cool down completely add the chopped bell peppers and grated cheese and give a final mix. These is the fillings for Rozali kebab. You can even add some chopped nuts in the fillings.
3. Making tandoori masala paste
Take the curd in a mixing bowl and add ginger garlic paste, red chilli paste, red chilli powder, garam masala, cumin powder, chat masala, lemon juice, salt and 3 tablespoon cooking oil. Whisk together everything nicely to make a thick masala paste known as tandoori masala paste. You can read the step by step instructions on how to make tandoori masala paste from tandoori masala paste recipe.
4. Stuffing the chicken mixture
Place one chicken breast slice on a cutting board or any flat surface and place one teaspoon chicken fillings mixture at one end of the slice and spread as shown below.
Now start to fold the mixture tightly until finished. It would become like a wrap or roll. You can even lock it with a toothpick at the centre. Stuff all the remaining breast slices with the fillings like this way. These are Rozali kebab.
5. Marinating the kebabs
After stuffing all the breast slices, sprinkle some red chilli powder, lemon juice and salt over them. Keep them aside for 5 to 8 minutes to absorb the flavour. After that apply the above tandoori masala paste to them from all sides evenly and keep marinated for three to four hours to absorb all the flavours.
6. Cooking the Rozali kebab
Traditionally Rozali kebabs are cooked in a preheated tandoor threading in shewers. They can also be cooked in an Oven or on a tawa or pan.
Preheat an Oven at 240°C for fifteen minutes and line a baking tray with aluminium foil. If using wooden sticks then soaked them in water for thirty minutes. Take the kebabs and start to thread one by one either in a stick or iron shewer and place over the baking tray. Tread three to four kebab in a stick and keep a gap in between them so that they can get cooked evenly from all sides
Now place the baking tray inside the oven and bake them for fifteen to twenty minutes or till crisp and golden. Brush some butter over the kebab at a certain interval and cook further till well done. When they become golden and well cooked, remove and serve.
Rozali kebab on pan or tawa
These kebabs can be cooked very well using a non stick pan or heavy skillet tawa. First heat one tablespoon cooking oil over medium high heat flame and when the oil become hot lower the heat flame to low. Now very carefully place the marinated Rozali kebab on the pan one by one. You can cook five to six kebab at one time. After one minute flip the kebab and cook from all sides till nicely charred and well cooked. Remove them in a kitchen towel or absorbent paper to remove any excess oil. Garnish them in a plate and serve hot.
Nutritional value ( estimated only)
- Calorie : 288.3
- Fats : 3.1 g
- Protein : 55.9 g
- Carbohydrate : 6.4 g
- Hammering the chicken breast is important. As it helps to cook the kebab quickly and easily.
- You can add some crushed nuts in the stuffing as well.
- These Rozali kebab can be made with different types of marination like malai, reshmi or hariyali.