New Update
| Main ingredients | Chicken mince, Tandoori masala powder, Ginger-garlic paste, Red chilli powder, Garam masala powder, Dried fenugreek leaf powder, Lemon juice, Ghee, Panko breadcrumbs, Eggs, Crushed black peppercorns, Oil |
| Cuisine | Indian |
| Course | Starter |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup chicken mince
- 3 tablespoons tandoori masala powder
- 1½ tablespoons ginger-garlic paste
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon dried fenugreek leaves (kasurimethi) powder
- 1 tablespoon lemon juice
- Salt to taste
- A piece of coal
- ½ teaspoon ghee
- 1 cup panko breadcrumbs
- 2 eggs
- Crushed black peppercorns to taste
- Oil for deep frying
- Green chutney for serving
Method
- Put chicken mince in a grinder jar and grind into a fine paste.
- Transfer the paste into a bowl, add 2 tablespoons tandoori masala powder, ginger-garlic paste, red chilli powder, garam masala powder, kasurimethi powder, lemon juice and salt and mix well.
- Heat a piece of coal on direct heat. Place a steel bowl in the center of chicken mixture. Place the piece of hot coal in it, drizzle ghee over it and cover immediately with a lid. Set aside for 1 minute.
- Spread the panko breadcrumbs on a plate, add salt and 1 tablespoon tandoori masala powder and mix well.
- Break eggs into a bowl, add salt and crushed black peppercorns and beat well.
- Heat sufficient oil in a kadai. Grease your palms with oil, divide the chicken mixture into equal portions, roll each portion into a ball and flatten slightly.
- Dip each nugget in beaten eggs and roll in breadcrumb mixture. Slide the nuggets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the nuggets on a serving platter and serve hot with green chutney.
Advertisment
