Ingredients
Minced chicken 500 g
National Ginger-garlic paste 1 tsp
Onions, chopped fine ½ cup
National Salt 1 ½ tsp or to taste
National Powdered black pepper ¼ tsp
Curry leaves (Kadhi patta), chopped fine 2 tbsp
Hung curd ¼ cup
Oil ½ cup (125 ml)
Ginger, finely shredded 2 tbsp ]
National Chilli powder ½ tsp ]
Coriander leaves, chopped 1 tbsp ] for garnish
Preparation
Mix together the chicken, ginger-garlic, onions, salt, black pepper and curry leaves. Refrigerate for an hour or so.
Add yogurt, mix well and form into small cylindrical rounds.
Heat the oil in a non-stick pan and put the rounds into it. Cover and cook for about 2 minutes.
Uncover, and turn them over. They should be brown on the underside by now. Cover and let cook through.
Serve hot, garnished with the ginger, chilli powder and coriander leaves.
