Active Time
N/A
Total Time
45 MIN
Yield
Serves : Makes 32 kebabs
© Marcus Nilsson

How to Make It

Step 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.

Step 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.

Step 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.

Notes

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.

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