Chicken keema cutlet recipe

In a pan, dry roast coriander seeds, cinnamon, black pepper, cumin, and cloves. Pound them together with a mortar and pestle. Transfer this garam masala into a small cup. Saute one finely chopped onion and refined oil in a pan. Pound garlic, ginger, green chilies, and salt in a mortar and pestle. Add them into a pan and saute them together. Add powder spices like turmeric powder, chili powder, and salt into a pan and saute them all together. Add water into a pan and mix them well.

Add minced chicken, garam masala, and salt into a pan and saute them together. Transfer the mix into a bowl and add 2 smashed potatoes, green chilies, fresh coriander, and half lime. Mix them well together and for binding use flour and bread crumbs. Shape them into cutlets.

Pick three-wide plates for cutlet binders. In the first plate, break open two eggs and mix them well. On the second plate, add half a cup of flour and on the third plate, add seasoned bread crumbs and mix them well. Coat the cutlets with flour, dip them in the egg, and then coat them with seasoned bread crumbs. Keep them in a fridge for 20 minutes. Shallow fry the cutlets in refined oil. Garnish and serve hot.