Chef: P.P. Chakrabarthi
Cooking Time: 2 hours Prepn/Marin Time 10 minutes
250gms. Boneless chicken cut into small cubes
2 Onions, finely chopped
50 gms. Bengal gram (channa dal)
1tsp. Garam masala
4-6 Green chillies
1 piece Fresh Ginger, 1-2 ” long, crushed
As required Salf
3\4 cup Water
A few Coriander and mint /eaves, chopped
1 Lime (juice)
1 tbsp. Gram flour
2 Eggs, beaten
For shallow frying Vegetable oil
Put the first 8 ingredients and the water into a pan and bring to the boil. Simmer, covered untilthe
chicken and the dal are cooked.
Cook uncovered to reduce the excess liquid. Cool and grind to a paste.
Place the mixture in a mixing bowl and add the coriander and mint leaves, lemon juice and gram
Knead well, divide into 10-12 portions and roll each into a ball then flatten slightly. Chill for 1 hour.
Dip the kebabs in the beaten egg and shallow fry each side until golden brown. Serve hot with mint
and coriander chutney.