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Excella Indian High Tea Chicken Kebabs

Indian High Tea Chicken Kebabs

Excella Indian High Tea Chicken Kebabs
Recipe by Excella
Cooking time: 30 minutes
Makes 25 mini kebabs
1kg chicken mince 
4 tbsp chopped mint
4 tbsp chopped coriander 
1 lemon, juiced 
2 green chilies, finely chopped
1 egg 
2 tsp cumin powder 
1 tsp turmeric 
1 tsp chilli powder 
2 tbs garlic paste 
2 tbs ginger paste 
Salt to taste 
4 tbsp Excella Sunflower Oil, for cooking 
To make the kebabs, combine the mince, mint, coriander, lemon, chilli, egg, cumin, turmeric, chillo powder, garlic and ginger in a bowl. Add a big pinch of salt, and mix well until completely combined.
Shape the mixture into balls, ensuring they all remain roughly the same size, to cook evenly.
Once all the mixture is rolled, preheat a large pot or pan with the Excella Sunflower Oil, and begin frying them for roughly 5 minutes on each side, until golden brown, crispy, and cooked through.
Allow the kebabs to rest for 5 minutes before serving, and enjoy!  
Chefs tips:
Make an effort to keep the size of your kebabs consistent, so that they can cook evenly too. This will save you time and effort in the long run, and deliver the best results.
You can shape these and freeze them raw, so all you have to do it pull them out the freezer and fry, for a quick and delicious snack.
Always take care when frying or using hot oil, ensure you are wearing an apron, and use the correct equipment.                                     

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