MUTTON KEEMA STUFFED CHICKEN POTLI KEBAB (MUTTON MINCED STUFFED CHICKEN TRADITIONAL INDIAN BAG SHAPED KEBAB)

Potli means a traditional small bag in Hindi which is made with a piece of cloth. Murg Potli Kebab, a dish which look is similar  to  the shape of a potli.It is an aromatic minced mutton  and spices stuffed  kebabs .It is easy to make,you have to make the following  steps to make it at home.

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Author - Moumita Malla 
Preparation Time -30 Minutes 
Marination Time -2.5hours
Cooking Time - 25 Minutes 
Servings - 6 
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INGREDIENTS FOR FIRST MARINATION 
Ginger Paste- 1 teaspoon
Garlic Paste-1 teaspoon
Lemon Juice -1 lemon
Salt-1 Pinch

METHOD FOR FIRST MARINATION 
Flatten the chicken breasts using kitchen knife  or a heavy spoon until thin and pat dry.

Marinate the chicken breasts   with ginger-garlic paste,salt and lemon juice (see the ingredients  of outer part,step 1) for 30 minutes in refrigerator.

INGREDIENTS FOR STUFFING 
Mutton Mince-200 grams
Onion Paste-2 tablespoons
Ginger Garlic Paste-1 tablespoon
Turmeric Powder - 1/2 teaspoon
Red Chili Powder -1 teaspoon
Coriander Powder - 1tsp
Oil- 2 tablespoons
Ghee-1teaspoon
Nutmeg-1tsp (crushed)
Green Cardamoms-3
Black cardamoms -2
Star Anise-1
Chinamon-1"inch stick
Black Peppercorn -2
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Ghee-4tbsp
Tomato Chopped -1(small)
Water-1/2cup (warm)


METHOD OF STUFFING 
Mix mutton mince ,garlic paste, ginger paste  in a bowl...add red chilli powder, coriander powder,rose water, salt  and 1tsp ghee .

Dry roast nutmeg, green cardamom,black cardamom,star anise,cinnamon stick,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for at least  2hrs.

Heat oil in a pan,add bay leaf
Add chopped onions. .fry until golden brown
Add chopped tomato..cook for 2 minutes
Add marinated mutton keema or mince..mix and stir.
Cook until oil gets sapareted..add salt
Stir for 10-15 minutes on low flame.  Add 1/2cup warm water..bring it to boil.once water will get started boiling ,simmer the gas and cook on low flame until keema are cooked properly. Remove frim heat, Divide the mixture into six  equal portions and keep aside .

INGREDIENTS FOR SECOND MARINATION 

Thick Yogurt -2 tablespoons  (Strain the water of the yogurt,then beat with fork properly )

Red Chilli Powder -1/2 teaspoon

Coriander Powder - 1 teaspoon

Chat Masala Powder - 1/2 tsp

Chicken  Tandoori Powder -1 teaspoon  (optional )

Amchur  or Dry Mango Powder -1/2 teaspoon  (if you are not using tandoori  powder)

Ghee or clarified butter -1tbsp (for brushing )


METHOD OF SECOND MARINATION 
After 30 minutes of the first marination, take the mutton keema mixture  out from fridge. Stuffed each marinated  breast with   mutton minced and tie it with a thread or folded aluminium foil  to make potli shaped kebab . (Round balloon shape)..

In another bowl, whip together yogurt , chilli powder,coriander powder, chaat masala, chicken tandoori powder or amchur powder and  salt...and mix well.
Marinate the chicken potli shaped kebabs  in this  yogurt paste for 30-40 minutes in refrigerator.
After 30 -40 minutes, take it out from fridge,brush each kebab with little bit ghee or clarified butter.

METHOD OF GRILLING KEBABS
Grill the kebabs in a preheated oven at 200 degree Celsius or in a tandoor for about 10-15 minutes or till light brown. Remove and brush  with clarified butter or ghee  and further roast for 2-3 mi

nutes or until tender. Brushing ghee in between is mandatory, it helps  to keep the kebabs moist and for even browning.


Serve it with green  chutney as an evening snack  and impress your guests.

If you do not have oven or tandoor, you can fry them also .