I’ve been making this very simple Tandoori Chicken Cutlet kebabs for over 25 years. They are so simple to prepare and a great crowd pleaser! The ingredients in this recipe are super simple, add Tandoori Masala and some other basic ingredients to ground Chicken, mix, cook and enjoy!
Tandoori chicken is a popular Indian dish made by marinating chicken in a mixture of yogurt and spices, then roasting it in a tandoor, a traditional clay oven. The marinade typically includes ingredients like yogurt, garlic, ginger, cumin, coriander, turmeric and chilli pepper, along with lemon juice for acidity. The result is a flavorful, slightly charred, and tender chicken with a distinctive red-orange color, often due to the use of food coloring or natural ingredients like red chilli powder.
Tandoori Chicken Cutlet Kebabs
Ingredients
- 2 lbs Chicken Kheema
- 3/4 cup finely minced Onion
- 2 tbsps minced green Chilli
- 2 tsps Ginger & Garlic paste
- 1 tbsp crushed Peppercorns
- 40 gms Tandoori masala
- 1 tbsp Fenugreek leaves
- Salt to taste
- Few drops of Lime juice
- 1/2 cup chopped Coriander
- 1 Egg
- Food colouring optional
- 1/2 cup Breadcrumbs
Instructions
- Mix all the ingredients well together.
- Since the kebab meat is very soft, I prefer to use gloves ad it’s easier to handle
- Once the meat is all mixed well, take a golf ball size of the mixture and form into small patties
- This batch will yield 22 – 24 patties
- Once ready it’s time to simply shallow fry the cutlets on both sides Once they are cooked all the way through, remove and drain on some kitchen towel.
