750 g (26 oz) Chicken, boneless, cleaned
Grind to a smooth paste:
1 Onion, sliced
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 Green chillies, fresh
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tsp (8 g) Salt
1/2 tsp (1 g) Black pepper (kali mirch) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tbsp (30 g) 1 oz Cheese spread
2 Eggs, beaten
3 tbsp (45 g) 1 1/2 oz Breadcrumbs
1 cup (200 ml) 7 fl oz Vegetable oil
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 Green chillies, fresh
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tsp (8 g) Salt
1/2 tsp (1 g) Black pepper (kali mirch) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tbsp (30 g) 1 oz Cheese spread
2 Eggs, beaten
3 tbsp (45 g) 1 1/2 oz Breadcrumbs
1 cup (200 ml) 7 fl oz Vegetable oil
accompaniments
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method
1. Boil the chicken till tender and then mince it in the grinder and keep aside.
2. Mix the minced chicken with the spice paste. Divide the mixture equally into lemon-sized balls. Flatten them to 2 inch long kebab. Keep aside.
3. Dip the kebab in the egg and then coat with breadcrumbs. Keep aside.
4. Heat the oil in a pan; fry the kebabs, a few at a time, for about one minute turning them gently with a slotted spoon till golden grown. Remove and drain the excess oil on absorbent paper towels.
5. Serve hot with mint chutney
2. Mix the minced chicken with the spice paste. Divide the mixture equally into lemon-sized balls. Flatten them to 2 inch long kebab. Keep aside.
3. Dip the kebab in the egg and then coat with breadcrumbs. Keep aside.
4. Heat the oil in a pan; fry the kebabs, a few at a time, for about one minute turning them gently with a slotted spoon till golden grown. Remove and drain the excess oil on absorbent paper towels.
5. Serve hot with mint chutney
serving amount
serves: 4
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