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Chicken Kebabs (Sindhi Murgh Kebabs)

This dish is a favorite with my kids (minus the brandy sauce). I hope to someday make it for my mom and dad; I think it would be their favorite! Lavina Melwani, a friend and New York City-based Indian journalist, taught me how to make these hasty tasty kebabs, which require no oven, grill or special utensils. The recipe is from my book Everything Indian (Adams Media 2004).

Makes 4 servings

3/4 cups water

1 tablespoon soy sauce

1 teaspoon red chili powder, divided

2 tablespoons brandy

1 pound ground chicken

1 large red onion, peeled and finely chopped

3 serrano green chilies, seeded and finely chopped

1-inch fresh ginger root, peeled and grated

2 garlic cloves, minced

Table salt to taste

2 teaspoons coriander powder

1 tablespoon cilantro, minced

2 tablespoons vegetable oil

In a bowl, combine 1/4 cup of the water, soy sauce, 1/2 teaspoon red chili powder and brandy. Set the sauce aside.

In another bowl, combine the chicken, onion, green chili, ginger, garlic, salt, other 1/2 teaspoon red chili powder, coriander and cilantro. Mix well. Divide into 8 equal portions. Roll into small round balls.

In a deep pan, bring remaining 1/2 cup of water to a boil. Add the kebabs to the water. Reduce the heat and cook for 3 to 4 minutes on each side. The kebabs will begin to darken as they absorb the water. Remove the kebabs from the water and place on a paper napkin.

Heat a medium nonstick skillet, and add 2 tablespoons of oil. Add the kebabs and saute until golden brown.

Add the sauce. Mix well and cook for another minute. Serve with love.

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