By Jasmine Kaur
From shami to burra, there is no dearth of chicken kebabs that one can cook up at home and serve as part of their kebab platter.
Marinated in a pool of spices like red chilli, black pepper and cumin, chicken has a tangy flavour all thanks to anardana. Fry flattened and rounded kebabs and serve with chutneys.
Minced meat and soaked chickpeas are combined to form the base of shami kebab. The kebabs are covered in an egg mix and fried until crisp.
This Lucknowi specialty is traditionally a mutton kebab but this one makes use of minced chicken. The chargrilled technique and salt rubbing during marination is what makes it special.
Slightly different from usual ones, these kebabs are made with chicken thighs, covered in a marinade of cream, hung curd, cheese and cashews which lends it the rich flavour.
Straight from Awadhi kitchens, these kebabs have a spicy and tangy taste due to the use of raw papaya, along with cardamom, peppercorns and other spices.