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Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should
be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. Except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should
be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. Except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon
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