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Hariyali Chicken Kebab

Boil & Shred Chicken:

1: boneless chicken 1/2 kg

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

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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