Hariyali Chicken Kebab
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Ingerdients:
Boil & Shred Chicken:
1: boneless chicken 1/2 kg
2:
- fresh coriander 6 tbsp,
- mint 4 tbsp,
- ginger 1 & 1/2 inch,
- salt 1 & 1/2 tsp,
- green chilli 8,
- water 1 & 1/2 cup (grind and add to the chicken and boil till chicken is tender and water dries)
3: potatoes 400g (boiled & mashed)
4: salt 1/2 tsp
5: black pepper powder 1/2 tsp
For Coating:
1: eggs
2: dry bread crumbs
3: oil for frying
Recipe:
1: grind fresh coriander, mint, green chilli, ginger.
2: boil chicken with the green masala, salt, water & boil till the water dries and then shred the chicken.
3: now add boiled and mashed potatoes, salt, black pepper mix well.
4: make the kebabs with the mixture.
5: heat oil.
6: dip the kebabs in the egg and then roll in dry bread crumbs.
7: fry till gets golden on both sides, on high flame.
8: serve hot with ketchup or sauce of your choice.
NOTE: can store in fridge in airtight container and use for 3 days.
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