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Fried Chicken Kebabs (Ganderi Kebab)
© Marcus Nilsson

Fried Chicken Kebabs (Ganderi Kebab)

  • SERVINGS: Makes 32 kebabs

Hemant Oberoi makes kebabs with ground chicken, herbs, spices and cheese (cheddar stands in here for the Amul cheese he uses). He fries the round kebabs until crisp and golden brown and serves them on sugarcane skewers to add a little sweetness, although any kind of skewer will work.

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  1. 1 teaspoon finely grated fresh ginger
  2. 2 large eggs, beaten
  3. 1 cup shredded mild cheddar (4 ounces)
  4. 1 teaspoon paprika
  5. 1 small jalapeño, seeded and minced
  6. Vegetable oil, for frying
  7. 2 garlic cloves, finely grated
  8. 1 1/2 cups fine dry bread crumbs
  9. 1 tablespoon coarsely chopped mint
  10. 1/2 teaspoon ground cardamom
  11. 2 tablespoons coarsely chopped onion
  12. 1 teaspoon garam masala
  13. 1 tablespoon coarsely chopped cilantro
  14. 1 1/2 teaspoons salt
  15. 1 1/2 pounds ground chicken
  16. 1 teaspoon cumin seeds, preferably black (see Note)
  17. Mango chutney, for serving
  1. In 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.
  2. Put 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.
  3. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. 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.
Make Ahead
The crumb-coated balls can be refrigerated overnight before frying.
Pungent black cumin seeds are available at kalustyans.com.

Suggested Pairing

These substantial chicken kebabs need a wine with fresh, bright acidity, like New Zealand Sauvignon Blanc.