Ingredients:

• Boneless chicken cubes 500g
• Hari mirch (Green chillies) 2
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Zeera (Cumin seeds) roasted & crushed ½ tsp
• Himalayan pink salt 1 tsp or to taste
• Kali mirch powder (Black pepper powder) ½ tsp
• Hara dhania (Fresh coriander) 2 tbs
• Olive oil 1 tsp
• Water as required
• -Lehsan (Garlic) cloves 2
• Hari mirch (Green chillies) 2
• Podina (Mint leaves) 15-18
• Extra virgin olive oil 5-6 tbs
• Lemon juice 1 tbs
• Honey 1 tsp
• Himalayan pink salt ½ tsp or to taste
• Kali mirch (Black pepper) crushed ½ tsp
• Til (Sesame seeds) roasted 1 tbs
• Black olives pitted ½ Cup
• Green olives pitted ½ Cup
• Kheera (Cucumber) diced ½ Cup
• Mooli (Reddish) diced ½ Cup
• Pyaz (Onion) white diced ½ Cup
• Yellow cherry tomatoes handful
• Red cherry tomatoes handful substitute: deseeded & cubed tomatoes
• Hara dhania (Fresh coriander) chopped
• Iceberg lettuce as required

Directions:

Prepare Mini Chicken Kafta:

• In a chopper, add chicken, green chilies, ginger garlic paste, cumin seeds, pink salt, black pepper powder, fresh coriander, olive oil & chop well.
• Take a mixture (7g) with the help of greased hands & make round balls of equal sizes.
• In steamer pot, heat water, place steamer grill & kafta balls, cover & steam cook on low flame for 10-12 minutes.
• Let them cool (makes 78-80).
• Mini chicken kafta can be stored in an airtight container for up to 2 months in the freezer.