Ganderi Kebab (Fried Chicken 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.
December 2010
Gallery
Credit:
© Marcus Nilsson
Recipe Summary
Ingredients
Directions
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.