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. More Indian Recipes More Fried Chicken Recipes

Hemant Oberoi
December 2010

Gallery

© Marcus Nilsson

Recipe Summary

total:
45 mins
Yield:
Makes 32 kebabs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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