Fried chicken kebabs (Murg Nargisi)
Ingredients
- 26 oz Chicken boneless, cleaned
grind to a smooth paste:
- 1 Onion sliced
- 2 tbsp Green coriander hara dhaniya, chopped
- 2 Green chillies fresh
- 2 tbsp Ginger adrak paste
- 2 tbsp Garlic lasan paste
- 2 tsp Salt
- 1/2 tsp Black pepper kali mirch powder
- 1 tsp Coriander dhaniya powder
- 2 tbsp Cheese spread
- 2 Eggs beaten
- 3 tbsp Breadcrumbs
- 7 floz Vegetable oil
Instructions
- Boil the chicken till tender and then mince it in the grinder and keep aside.
- 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.
- Dip the kebab in the egg and then coat with breadcrumbs. Keep aside.
- 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.
- Serve hot with mint chutney
Calories: 755 kcal
Carbohydrates: 12 g
Protein: 21 g
Fat: 70g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 154 mg
Sodium: 1419 mg
Potassium: 288 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 260 IU
Vitamin C: 8 mg
Calcium: 52 mg
Iron: 2 mg