1kg Chicken Mince
1 large White Onion - Chopped
1 Large Red Onion - chopped
2 Handfuls Fresh coriander leaves - chopped
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
2 tablespoon Cumin seeds
1 tablespoon Mustard seeds
2 tablespoon Coriander seeds - crushed
1 tablespoon Mango powder (Amchoor)
1-2 tablespoon Chaat masala
1 tablespoon Chilli flakes
1 tablespoon Kashmir Degi Mirch
Salt to taste
1 teaspoon Garam Masala
1/2 teaspoon Corinder powder
Oil to shallow fry
Water to wet hands while shaping kebabs
METHOD
1. Wash and drain the mince in a colander
2. Add the mince in a bowl and add all the dry spices and mix well - best to get in with your hands and really mix well
3. Next add the ginger garlic paste and again mix well
4. Next add the onions & corinder and mix well
5. Heat oil in a non stick wide based frying pan
6. Wet both your hands and take a tennis ball
Size amount of mince
7. Pressing into your palm form into a Oval or Round shape
8. Place the kebab in the pan & cook for 2-3 minutes
9. Once one side has cooked & firmed up flip over & cook other side
10. Keep turning occasionally till it's fully cooked
11. Remove to a plate lined with kitchen to remove excess oil
12. Transfer to serving dish & serve with any dip
