Fried Chicken Kebabs (Ganderi Kebab)

• 1 teaspoon finely grated fresh ginger
• 2 large eggs, beaten
• 1 cup (4 ounces) shredded mild cheddar
• 1 teaspoon paprika
• 1 small jalapeno, seeded and minced
• Vegetable oil, for frying
• 2 cloves garlic, finely grated
• 1 1/2 cups fine dry bread crumbs
• 1 tablespoon coarsely chopped mint
• 1/2 teaspoon ground cardamom
• 2 tablespoons coarsely chopped onion
• 1 teaspoon garam masala
• 1 tablespoon coarsely chopped cilantro
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground chicken
• 1 teaspoon cumin seeds, preferably black
• Mango chutney, for serving

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 350u0b0. 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. Pungent black cumin seeds are available at
5. .

ginger, eggs, cheddar, paprika, vegetable oil, garlic, bread crumbs, mint, ground cardamom, onion, garam masala, cilantro, salt, ground chicken, cumin seeds, mango

Taken from www.myrecipes.com/recipe/fried-chicken-kebabs (may not work)