Chicken Aloo Kebab

Description

How to Make Chicken Aloo Kebab

Prepare the Mixture:

• In a bowl, mix:

  • Boiled and mashed potatoes (2 large)
  • Boneless chicken (250g, boiled and shredded)
  • Onion (1 small, finely chopped)
  • Garlic paste (1 tsp)
  • Ginger paste (1 tsp)
  • Salt (1 tsp, or to taste)
  • Black pepper (½ tsp)
  • Red chili powder (1 tsp)
  • Cumin powder (½ tsp)
  • Garam masala (½ tsp)
  • Chopped coriander (2 tbsp)
  • Green chilies (1–2, finely chopped, optional for spice)
  • Lemon juice (1 tbsp, for tanginess)
  • Breadcrumbs (2 tbsp, for binding)
  • Egg (1, beaten, for moisture and binding)

• Mix everything well until a smooth dough-like mixture forms.

• Let it rest for 10–15 minutes for better shaping.

Shape the Kebabs:

• Take small portions and shape them into round patties or oval kebabs.
• Place them on a tray and refrigerate for 10 minutes to firm up.

Prepare the Coating:

• In one bowl, beat 1 egg with a pinch of salt and pepper.
• In another bowl, keep breadcrumbs or crushed cornflakes for an extra crispy texture.

Coat the Kebabs:

• Dip each kebab in beaten egg, then coat with breadcrumbs evenly.

Fry or Bake:

• Fried: Heat oil in a pan and shallow-fry on medium heat until golden brown and crispy on both sides.
• Baked: Preheat oven to 200°C (400°F), brush kebabs with oil, and bake for 15–18 minutes, flipping halfway.
• Air-Fried: Cook at **180°C (350°F) for 10–12 minutes, flipping halfway.

Enjoy!

Serve hot with mint chutney, ketchup, or garlic mayo. Perfect for tea-time, Iftar, or snacks! 🔥🍗🥔😋