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Chelo Kebab

Chelo Kebab

Peter Cats legendary Chelo Kebab. That generations of Kolkatans have grown up loving. Buttered rice. Chicken and lamb skewers. A perfect sunny side up. Cold butter on the rice. Bliss.
Course Main Course
Cuisine Indian

Ingredients
  

For the Butter Rice

  • 1 cup gobindobhog rice
  • 2 tbsp butter
  • 1 tsp black pepper powder freshly crushed
  • salt to taste

For the Mutton Kebab

  • 250 g minced mutton
  • 2 onions minced
  • 1 tsp garlic minced
  • 1 tsp ginger juice
  • 2 tsp green chillies minced
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 2 tbsp coriander leaves finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp roasted bengal gram powder
  • 1 egg
  • salt to taste
  • oil for cooking

For the Chicken Kebab

  • 300 g boneless chicken thigh cut into bite size pieces
  • 3 tbsp yogurt whipped
  • 2 tbsp fresh cream
  • 2 tbsp onion juice
  • 1/4 tsp garlic paste
  • 1/2 tsp green chili paste
  • 1/2 tsp kashmiri red chili powder
  • 1 capsicum cut into bite size pieces
  • 1 big onion cut into bite size pieces
  • oil for cooking

For the Grilled Tomatoes

  • 2 tomatoes
  • 1 tsp butter
  • salt to taste
  • sprinkle of black pepper powder

To assemble Chelo Kebab

  • few slices of fresh cucumber
  • 2-3 cubes of butter cold
  • 2-3 eggs
  • oil for cooking
  • salt to taste

Instructions
 

For the Butter Rice

  • Soak the rice for 20 odd minutes . Drain from water, keep aside.
  • Boil water, add a little salt and little oil. Add the rice, cook till 70% done. Drain the water, keep aside.
  • Melt the butter in a heated pan, now add the rice. Gently mix, add a sprinkle of salt and freshly crushed black pepper, cook till the rice is perfectly done. Keep aside.

For the Mutton Kebab

  • Take all the ingredients other than oil listed under mutton kebab in a food processor, blitz till ground to a smooth paste.
  • Transfer to a bowl, refrigerate for 3-4 hours, overnight works even better.
  • Take a medium sized ball from the ground mutton, with a wet hand, gently shape to a sausage-like kebab while pressing it onto a skewer. Keep aside. Repeat the process for rest of the mutton mix.
  • Heat a tawa, grease with oil, place the skewers and cook over a low flame.
  • Once the mutton kebabs are brown, turn the skewers over. Cook till uniformly brown. Do not overcook. Keep aside.

For the Chicken Kebab

  • Wash the chicken pieces and pat dry. Marinate the chicken with onion juice, green chili paste, ginger-garlic paste, yogurt, cream, red chili powder and salt to taste.
  • Add the bell pepper and onion pieces.
 Refrigerate for 3-4 hours, overnight works even better.
  • Arrange the chicken, onion and bell pepper pieces alternatively on a skewer.
  • Heat a non stick tawa, grease with a little oil, place the skewers and cook over a low flame.
  • Once the chicken pieces are slightly brown, turn the skewers over.
  • Cook till uniformly brown and a skewer inserted into the chicken comes out clean. Keep aside.

For the Grilled Tomatoes

  • Halve the tomatoes. Sprinkle a little salt and pepper.
  • Heat a pan, add the butter and tomato halves, cook for 2 minutes, flip the tomatoes over and cook for a further 2 minutes.

To assemble the Chelo Kebab

  • Place the buttered rice in the middle of a dinner plate. Arrange the mutton and chicken kebabs, grilled tomatoes and cucumber slices on the plate.
  • Top the rice with a sunny side up and two cubes of cold butter. Serve hot.
Keyword Chelo Kebab