2 pounds of ground chicken
1 Tablespoon Ginger, chopped finely
1 Tablespoon Garlic, chopped finely
2 Shallots, chopped finely
3 Eggs, beat lightly
1 teaspoon Turmeric powder
2 teaspoon Cumin powder
2 teaspoon Coriander powder
2 green chilis, deseeded and chopped finely
1 Tablespoon Garam masala
3/4 cup Cilantro chutney
2 Tablespoon Cilantro leaves, chopped
2 Tablespoon Lemon juice
2 teaspoon Salt
1 teaspoon ground Pepper, freshly ground
3 to 4 Tablespoon Oil for frying
Chop shallots, ginger, garlic add it to a large bowl, add ground chicken, eggs, cumin powder, coriander powder, turmeric powder, green chillis, garam masala, cilantro chutney, lemon juice, salt and black pepper.
Mix all this into a two to three inch balls and flatten it. Refrigerate it for 1 hour.
In a shallow somewhat deep pan add oil. Once the oil is hot start insert the kababs. Fry for 1 or 2 minutes on each side. The kababs should have brownish spots. Remove it. Check if it is completely cooked. Serve it with cilantro chutney.
2 cups Cilantro leaves, chopped finely
2 teaspoon cumin seeds
6 Tablespoon Sesame seeds
2 to 3 hot chilli, chopped finely
2 inch ginger, peeled and chopped finely
2 garlic cloves, chopped finely
4 to 5 Tablespoon Water
3 Tablespoon Lemon juice
2 teaspoon Sugar
1 to 2 teaspoon Salt
Add all the ingredients in a blender and blend it until the chutney comes together.
Serve with the chicken kababs.
Note: you can make the chutney and refrigerate it up to 2 days.