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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