Chicken Cheese Chutney Kabab | Fried Chicken Kabab | चिकन चीज़ चटनी कबाब | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Place a muslin cloth over a bowl, add the grated onion with a pinch of salt, let it rest 1-2 minutes, then squeeze out all the excess moisture.
2. Grind the chicken breast in a chopper into finely minced chicken.
3. Transfer the chicken to a bowl, add the ginger, garlic and the remaining marinade ingredients, and mix well, kneading slightly as you mix.
4. Cover and refrigerate the mixture while you make the chutney.
5. Blend all the chutney ingredients into a fine paste.
6. Lay a plastic sheet (such as a cut-open ziplock bag) and spoon some chicken mixture onto it. Fold the sheet over and flatten into a sheet that is neither too thick nor too thin.
7. Place a cheese slice on the chicken sheet to check it fits. Remove the top sheet, then place the cheese slice and spread a small spoonful of chutney on it.
8. Use the plastic sheet to fold the sides in and roll into a log, sealing the edges well.
9. Dip the rolled kabab in the beaten eggs to coat, then roll it in panko breadcrumbs until well coated. Place on a plate and shape the rest of the mixture the same way.
10. Freeze the kababs for 10-15 minutes before frying.
11. Fry in oil at 170°C until crisp and golden brown, starting on high heat until the outer layer sets, then reducing to medium.
12. Drain the fried kababs in a sieve so the oil drips off.

Summarized from Your Food Lab's video. Watch it for the details.

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