Potli Kabab

Impressive Kababs that are sure to bowl your guests over! Juicy succulent Potli of Chicken encasing a spicy layer of spinach and creamy paneer! A kabab recipe revisited after more than 15 years. Back then, I loved to make this under my mom’s guidance!

Method:

Take a slightly large boneless chicken breast. Place on double sheet of foil.
Flatten out by using a meat mallet taking care not to tear. Spread a generous layer of spicy herb marinade.
Cover with a layer of slightly overlapping spinach leaves. Place the paneer ball in the middle.
Carefully pick up sides and fold inwards to form a potli. Wrap tightly with the foil and immerse in boiling water.
Cook for 20 minutes. Rest for another 5 minutes. Carefully open foil, and lift out the steamed potli.
Quarter Potli and put on greased baking tray. Drizzle a little saffron soaked cream on each piece.
Broil in oven for 5-6 minutes till slightly golden.

For the herb marinade:
Blend thick yoghurt with ginger, garlic, chillies, pudina and til to form a smooth thick paste. Add salt, chat masala, and a pinch of javitri powder.

For the paneer ball:
Grate paneer,add a tsp of cream, minced green chillies, freshly chopped dhania, salt, haldi and chat masala. Form mix into smooth round ball.