Ingredients:
Minced chicken (boneless) – 500 grams
Fresh coriander (finely chopped) – 1 cup
Mint leaves (finely chopped) – ½ cup
Green chilies (finely chopped) – 4-5
Ginger-garlic paste – 2 tablespoons
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – ½ teaspoon
Lemon juice – 2 tablespoons
Bread crumbs – ½ cup
Egg – 1
Salt – to taste
Black pepper powder – ½ teaspoon
Oil – for frying
Instructions:
Prepare the minced chicken: In a large bowl, add the minced chicken and mix in the chopped coriander, mint, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, and lemon juice. Mix well to ensure the spices are evenly absorbed.
Add bread crumbs and egg: Add the bread crumbs and egg to the mixture to thicken and strengthen it, making it easier to form kebabs.
Adjust salt and spices: Add salt and black pepper to taste and knead the mixture well to combine all ingredients uniformly.
Form kebabs.
Shape the mixture into small round kebabs and slightly flatten them for easier frying.
Kebabs Fry.
A Pan oil heat oil in over medium heat. Kebabs fry until golden and crispy on both sides.
Serve: Serve the hot chicken green kebabs with paratha, chapati, or naan. Mint chutney or yogurt raita can be served on the side.
Note.
If the mixture is too thin, add more bread crumbs to help maintain the kebab shape.
Adding an egg makes the kebabs soft and flavorful, so don’t skip it.
