Cuisine : Indian Starter
Serves : 2 pax
Ingredients:
- Minced Boneless Chicken 250 GMs
- Onion Small 1 pc
- Green Chilli 2-3 pcs
- Coriander green handful
- Pepper whole, Clove, Cinnamon 1-2 pcs each
- Peas 100 GMs
- Ginger & Garlic paate 2-3 tablespoon
- Salt to taste
- Red Chilli Powder to taste
- Dhaniya Powder to taste
- Vegetable oil for frying
Method:
- Take a cooker or thick bottom pan, add 2 tablespoon of oil
- Then add whole spices, chopped onion, chopped chilli, peas and coriander
- Then add the minced chicken, then all the spices and ginger and garlic paste
- Cook well so that all the chicken is nicely cooked
- Take it out and cool it
- Then blend it in a blender without adding any water into it
- Keep it in refrigerator for minimum 10-15 min
- Take a flat pan or tawa, make patty of the chicken and cook till golden brown
- Serve hot with mint chutney and salad
Chef Tips:
- Make sure the chicken is nicely cooked before blending
- Use minimal oil for frying
- You can add other veggies too while coking the chicken
- The mixture can be kept in an air tight container for 15 days and used again and again
