Chicken Keema - SK Khazana

Ingredients list for Chicken Keema - SK Khazana

• 3 Large potatoes boiled, peeled and mashed
• to taste Salt
• 2 tablespoons Cornflour
• For stuffing
• 250 grams Chicken mince (keema)
• 1 1/2 tabl to deep fry Oil
• 1 teaspoon Garlic chopped
• 1 Medium onion chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 1 tablespoon Fresh coriander leaves chopped
• 2 Eggs, beaten
• 1 cup Dried breadcrumbs

Method

1. Heat oil in a non-stick pan, add garlic and sauté till golden brown. Add onion and saute for 1 minute. Add ginger-garlic paste and sauté for 1 minute.
2. Add minced chicken, sauté for 4-5 minutes breaking lumps. Add red chilli powder, coriander powder, garam masala powder and salt, mix well and sauté for 3-4 minutes.
3. Add coriander leaves and mix. Set aside to cool.
4. Take potatoes in a large bowl. Add salt and cornflour and mix well.
5. Grease your palms with some oil. Spread some potato mixture on your palm, place some chicken portion in the centre, gather the edges together and seal. Roll into a ball and press lightly to make a pattice. Make more patties in the same way.
6. Take beaten eggs in a bowl and breadcrumbs in another bowl.
7. Dip pattice in the eggs and roll in bread crumbs and set aside.
8. Heat sufficient oil in a kadai, slide the patties into it and deep-fry on medium heat till golden brown all around. Drain on absorbent paper.
9. Arrange on a serving plate and serve hot with green chutney.