Serves 4
500g chicken mince
2slices of white bread, torn, soaked in milk
1 small onion, finely chopped
3 green chillies, deseeded and finely chopped
1 tsp garam masala
1 egg
2 tbsp fresh coriander, finely chopped
1 fresh ginger, grated (6cm piece)
Salt and black pepper
Plain flour, for dusting
Vegetable oil, for frying
For the sauce:
300ml sour cream
½ tsp garam masala
1 tsp chilli powder
To garnish:
2 green chillies, deseeded and finely chopped
2 tbsp fresh coriander, finely chopped
500g chicken mince
2slices of white bread, torn, soaked in milk
1 small onion, finely chopped
3 green chillies, deseeded and finely chopped
1 tsp garam masala
1 egg
2 tbsp fresh coriander, finely chopped
1 fresh ginger, grated (6cm piece)
Salt and black pepper
Plain flour, for dusting
Vegetable oil, for frying
For the sauce:
300ml sour cream
½ tsp garam masala
1 tsp chilli powder
To garnish:
2 green chillies, deseeded and finely chopped
2 tbsp fresh coriander, finely chopped
- In a bowl, combine the mince, soaked bread, onion, chillies, garam masala, dried egg, coriander, ginger and some seasoning. Mix until just combined.
- Divide into 16 equal parts and shape into round, flat cakes, dusting with a little flour if necessary.
- Heat one tablespoon of oil or ghee in a large pan and cook the kebabs for 4-5 minutes per side until browned, working in batches to avoid crowding the pan. Drain the kebabs on kitchen paper.
- In the same pan, combine the sour cream, garam masala and chilli powder. Carefully return the kebabs to the pan. Cover and cook over a low heat for 6-8 minutes, turning once in between. Taste the sauce and season if necessary.
- Remove from the heat and garnish with chopped green chillies and coriander. Serve with rice and/or naan.
Per serving:
481kcals, 30.3g fat (12.2g saturated), 10.1g carbs, 2.4g sugars, 40.2g protein, 0.9g fibre, 0.306g sodium