Ingredients
1 1/2 lb. ground chicken
1 c. mild shredded cheddar
2 tbsp. coarsely chopped onion
1 tbsp. coarsely chopped cilantro
1 tbsp. coarsely chopped mint
1 tsp. finely grated fresh ginger
2 clove garlic
1 small jalapeño
1 tsp. cumin seeds
1 tsp. paprika
1 tsp. garam masala
1 1/2 tsp. salt
1/2 tsp. ground cardamom
2 large eggs
1 1/2 c. Fine dry bread crumbs
vegetable oil
mango chutney
Preparation
Step 1In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeño, cumin seeds, paprika, garam masala, salt, and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.Step 2Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.Step 3In a large, deep skillet, heat 1/2-inch vegetable oil to 350 degrees F. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel–lined baking sheet. Pierce each kebab with a short skewer and transfer to a platter. Serve with mango chutney.
