Instructions Jump to Ingredients ↑

  1. In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeno, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.

  2. Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.

  3. In a large, deep skillet , heat 1/2 inch of vegetable oil to 350 degrees. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel-lined baking sheet . Pierce each kebab with a short skewer and transfer to a platter. Serve with mango chutney .

  4. Make Ahead:

  5. The crumb-coated balls can be refrigerated overnight before frying.


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