Chicken mince kebabs are made of minced chicken and simple Indian spices. These exotic chicken keema kebabs can be served as party appetizers. They are also easy enough to be eaten as starters (or even mains) for a cozy family dinner.
Chop 500 grams of boneless chicken into chunks. Blot them with a kitchen towel to remove moisture. Place them in a food processor jar.
Add 3 cloves of chopped garlic, 3 chopped green chilies, 1-inch piece of ginger, and 1 tablespoon of lime juice.
Add 2 teaspoons Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin, ¼ teaspoon turmeric, ½ teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon peanut oil.
Crack an egg and add. Drizzle a teaspoon of oil.
Process until everything is finely minced. The mixture should have a little bit of texture to it.
Brown The Onions and Add
Heat 2 teaspoons of oil in a wide saute pan. Finely chop an onion and saute on medium flame, stirring frequently.
Fry until the onions are well-browned. Keep aside to cool.
Add the browned onions and finely chopped coriander leaves to the processed chicken mince mixture. Mix until well combined.
Pan-fry the chicken mince kebabs
Make lime-sized balls out of the chicken keema and shape them into cylinders.
Brush your grill pan (or regular pan) with oil and heat it up. Once it is sizzling hot, place the chicken mince cylinders apart from each other.Fry in batches without overcrowding the pan.
Cook on medium-high heat. Keep flipping the kebabs until they are browned on all sides.
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Notes
Before processing: Ensure that there's no moisture on the chicken or other ingredients (including the herbs) before adding them to the food processor. (Extra moisture will make the kebabs absorb more oil, making them greasy.)
Chopping: You can finely chop ginger, garlic and chilies before processing. This will ensure that you don't bite into pieces that might escape the processor.
Herbs: You can use mint leaves instead of coriander or a mix of both.
Processing: Stop when the mixture is minced but not blended all the way to a smooth paste. We need a bit of texture to the keema kebabs.
Shaping the mixture: Don’t worry about making perfect cylindrical kebabs. All that matters is they should be thin enough to get cooked on the inside.
Pan-frying: Do not cook for more than 5 to 6 minutes in total. Keep basting the kebabs with oil while frying. This is the secret to getting perfectly cooked soft and juicy chicken kebabs.