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Chicken Keema

Ingredients for Chicken Keema - SK Khazana Recipe

Large potatoes boiled, peeled and mashed 3

Salt to taste

Cornflour 2 tablespoons

For stuffing

Chicken mince (keema) 250 grams

Oil 1 1/2 tabl to deep fry

Garlic chopped 1 teaspoon

Medium onion chopped 1

Ginger-garlic paste 1 tablespoon

Kashmiri red chilli powder 1 teaspoon

Coriander powder 1 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

Fresh coriander leaves chopped 1 tablespoon

Eggs, beaten 2

Dried breadcrumbs 1 cup

Method

Step 1

Heat oil in a non-stick pan, add garlic and sauté till golden brown. Add onion and saute for 1 minute. Add ginger-garlic paste and sauté for 1 minute.

Step 2

Add minced chicken, sauté for 4-5 minutes breaking lumps. Add red chilli powder, coriander powder, garam masala powder and salt, mix well and sauté for 3-4 minutes.

Step 3

Add coriander leaves and mix. Set aside to cool.

Step 4

Take potatoes in a large bowl. Add salt and cornflour and mix well.

Step 5

Grease your palms with some oil. Spread some potato mixture on your palm, place some chicken portion in the centre, gather the edges together and seal. Roll into a ball and press lightly to make a pattice. Make more patties in the same way.

Step 6

Take beaten eggs in a bowl and breadcrumbs in another bowl.

Step 7

Dip pattice in the eggs and roll in bread crumbs and set aside.

Step 8

Heat sufficient oil in a kadai, slide the patties into it and deep-fry on medium heat till golden brown all around. Drain on absorbent paper.

Step 9

Arrange on a serving plate and serve hot with green chutney.

Pic Courtesy: Google

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