Fried Chicken Kebabs
Recipe from Food & Wine

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.

Fried Chicken Kebabs
Marcus Nilsson

by 2  people

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  • 1 1/2  pounds 
    ground chicken
  • 1   cup 
    shredded mild cheddar (4 ounces)
  • 2   tablespoons 
    coarsely chopped onion
  • 1   tablespoon 
    coarsely chopped cilantro
  • 1   tablespoon 
    coarsely chopped mint
  • 1   teaspoon 
    finely grated fresh ginger
  • 2   
    cloves garlic, finely grated
  • 1   
    small jalapeno, seeded and minced
  • 1   teaspoon 
    cumin seeds, preferably black
  • 1   teaspoon 
  • 1   teaspoon 
    garam masala
  • 1 1/2  teaspoons 
  • 1/2  teaspoon 
    ground cardamom
  • 2   
    large eggs, beaten
  • 1 1/2  cups 
    fine dry bread crumbs
    Vegetable oil, for frying
    Mango chutney, for serving
In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeno, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.
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 degrees. 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.
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