|Minced chicken||1⁄2 Kilogram (Chicken Kheema)|
|Onions||2 Large, finely chopped|
|Green chilies||2 , finely chopped|
|Ginger||1 Teaspoon, finely chopped|
|Coriander leaves||1 Tablespoon, finely chopped|
|Egg||1 (Beat And Use For Coating)|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Potatoes||2 Medium, mashed (Boiled)|
|Turmeric powder||1 Pinch|
|Red chilli powder||1⁄2 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Fennel powder||1 Tablespoon|
|Garam masala powder||1 Teaspoon|
Cook the minced chicken with salt,turmeric powder and red chilli powder. Do not add any water as the chicken kheema would release a lot of water by itself. Let the water dry up completely.
Take a pan add 1 tbsp of oil. Add the chopped onions, green chillies, curry leaves and coriander leaves. Add the fennel seeds powder and garam masala powder. Saute for 20 seconds and mix with the cooked kheema. Run the mixture in the mixer for half a minute so that your cutlet does not crumble while frying. Add the potatoes and mix well.
Make balls of the desired size. Flatten it to the desired shape. Dip in the egg and then roll over breadcrumbs. Similarly make the remaining cutlets. The given quantity would make 17-20 cutlets.
Deep fry till golden brown.