Quantity good for 3-4 People

Ingredients:

  • Chicken keema – 1 kg, cleaned & washed
  • Cooking oil – 1 tbsp
  • Chana dal – 1/2 kg
  • Onion – 2 medium, finely chopped
  • Garlic – 2 whole pods
  • Ginger – 50 gm
  • Green chilli – 3-4, finely chopped
  • Fresh coriander leaves – 50 gm, finely chopped
  • Caraway (shahi jeera) seeds – 2 tbsp
  • Whole coriander (dhaniya) seeds – 3 tbsp
  • Black cardamom – 4-5
  • Green cardamom – 3-4
  • Black peppercorns – 10-12
  • Bay leaf – 2
  • Cloves – 6-7
  • Dry red chilli – 7-8
  • Cinnamon – 1 inch
  • Star Anise – 3-4
  • Red chilli powder – 2 tsp
  • Salt – as per taste

Preparation:

  1. Remove excess water from the keema after cleaning it, by placing it on a strainer.
  2. Over medium-high flame, in a heavy base pan, add all the above ingredients(except for chilli, onion & coriander leaves), including the chicken keema & a cup of water and let it boil.
  3. Once it boils, let it simmer till the dal is cooked and the excess water from keema is soaked. Remove from flame & let it cool to room temperature.
  4. Once cool, transfer to a blender.
  5. To this, add the green chilli, onion & coriander leaves.
  6. Mix this masala evenly.
  7. Make small round shape balls & flatten them as cutlets by applying pressure from your palm.
  8. Over medium-low flame, heat the oil in a pan & shallow fry the cutlets. Be careful while flipping the sides, as they are very soft and can break easily while flipping.
  9. Transfer them to a plate lined with kitchen towel to soak the excess oil.
  10. Serve them with mint chutney or tomato ketchup.
    Enjoy!