Go Back

Tandoori Chicken Cutlet Kebabs

5 from 7 votes

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.