Ingredients
Chicken
- Boneless chicken 250 grams
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Salt 1/2 tsp
- Chili flakes 1/2 tsp
Other
- Potatoes 500 grams (double than chicken)
- Salt to taste
- Red chili powder to taste
- Red chili flakes 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chat masala 3/4 tsp
- Dried fenugreek 1 tsp
Chutney Filling
- Fresh coriander 1 handful
- Fresh mint 1 handful
- Garlic clove 1
- Green chili 1-2
- Lemon juice of 1/2 lemon
- Salt 1 pinch
Coating
- Corn flour 1/2 cup
- Egg 1
- Oil for frying
Preparation
- CHICKEN: Cut the chicken into cubes and transfer to a frying pan. Add ginger and garlic paste, salt and chili flakes. Cook without oil until the chicken is cooked through and there is no moisture from the chicken is left.
- Allow the temperature to come down a bit and then shred the chicken.
- Boil the potatoes. Peel and mash them.
- Add the potatoes to the shredded chicken.
- Mix and add salt, chili powder, chili flakes, turmeric powder, garam masala, coriander powder, cumin powder, chat masala and dried fenugreek. Mix well and taste. Adjust the salt or spice if needed.
- CHUTNEY FILLING: In a chopper, finely chop fresh coriander, fresh mint, garlic cloves, salt and green chilies without adding water.
- Assembly: Shape the potato and chicken mixture into a ball and then flatten it using your hands.
- Place some chutney filling on it and shape into a ball again.
- Now shape into a kebab/patty.
- Haet oil in a pan for shallow frying.
- For coating, coat the kebabs in corn flour and then dip in the egg.
- Shallow fry on medium flame on both sides until golden.
- Serve and enjoy!
Chutney Bharay Chicken Kebab
Ingredients
Chicken
- Boneless chicken 250 grams
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Salt 1/2 tsp
- Chili flakes 1/2 tsp
Other
- Potatoes 500 grams double than chicken
- Salt to taste
- Red chili powder to taste
- Red chili flakes 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chat masala 3/4 tsp
- Dried fenugreek 1 tsp
Chutney Filling
- Fresh coriander 1 handful
- Fresh mint 1 handful
- Garlic clove 1
- Green chili 1-2
- Lemon juice of 1/2 lemon
- Salt 1 pinch
Coating
- Corn flour 1/2 cup
- Egg 1
- Oil for frying
Instructions
- CHICKEN: Cut the chicken into cubes and transfer to a frying pan. Add ginger and garlic paste, salt and chili flakes. Cook without oil until the chicken is cooked through and there is no moisture from the chicken is left.
- Allow the temperature to come down a bit and then shred the chicken.
- Boil the potatoes. Peel and mash them.
- Add the potatoes to the shredded chicken.
- Mix and add salt, chili powder, chili flakes, turmeric powder, garam masala, coriander powder, cumin powder, chat masala and dried fenugreek. Mix well and taste. Adjust the salt or spice if needed.
- CHUTNEY FILLING: In a chopper, finely chop fresh coriander, fresh mint, garlic cloves, salt and green chilies without adding water.
- Assembly: Shape the potato and chicken mixture into a ball and then flatten it using your hands.
- Place some chutney filling on it and shape into a ball again.
- Now shape into a kebab/patty.
- Haet oil in a pan for shallow frying.
- For coating, coat the kebabs in corn flour and then dip in the egg.
- Shallow fry on medium flame on both sides until golden.
- Serve and enjoy!
