__BLURB_Cold winter evenings are a great time to bond with your family members and munch on some season’s specials like sweet potatoes or a warm cup of chai. And if you have pakoras for company, life is just perfect. Murgh ke kurkure kebab was something I came up with on demand from a friend who wanted to eat something different one evening. The friend became a fan so I am sharing this recipe in the hopes that you can get some kitchen brownie points too.
Ingredients:
400 gms chicken, breasts
80 gms onion, cut into juliennes and fried
10 gms garlic, sliced and fried
120 gms potatoes, boiled and grated
60 gms coriander (stems)
20 gms mint leaves
8 gms green chilly
80 gms coconut, freshly grated
12 gms cooking salt
1 lime, for juice
8 gms cumin seed, roasted and crushed
800 ml clarified butter / ghee
2 eggs for coating
150 gms bread crumbs
Method:
1. Cut the chicken breasts into small pieces and boil till cooked. Drain and keep aside.
2. Chop coriander stems, green chillies and mint leaves.
3. In a mixing bowl take chicken and shred it. Add potatoes, coconut, coriander stem, green chilli, mint leaves, onion, garlic, salt and crushed cumin seeds. Mix it well.
4. Divide the mixture into 16 equal parts (almost 40 gm per piece) and shape it into patties.
5. Dip the patties in egg and coat it with bread crumbs. Refrigerate for 30 minutes for the coating to settle.
Image courtesy: Shutterstock
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