Abhishek Kumar Gupta
| 1 minute to read
Chicken Jhatpat Kebab
- Chicken - Boneless
- Oil of choice
- Green Chilli
- Coriander Powder
- Garam Masala Powder
Slice the boneless chicken (150 gm), with knife, chop it, or just slice it and boil it.
Take 50gm onion, 5-6 garlics, 10 gm approx ginger. Slice it all up
Put chopped/boiled chicken in grinder, onion, garlic ginger, gree chillies, coriander powder 2 spoon, garam masala 1/2 spoon, Salt as per taste, 2-3 spoon maida, 2-3 spoon suji/rava. Grind all for 2-3 minutes. (Maida is used for sticking the content together and rava for crispyness, can be skipped)
Make Patties of the mixture and store it in refrigerator for 5-6 hours.
Fry it in your choice of oil on low flame for delicious chicken Jhatpat kebab