Ingredients
- Onions 2 medium size
- Chilies 4-5
- Chicken Boneless 500g
- Chili Flakes 1 tsp
- Chili Powder 1 tsp
- Salt 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Coriander Seeds 1 tsp
- Ginger Garlic Paste 1 tbsp
- Tomato 2 medium size
- Clarified Butter 1 tbsp
- Cornflour 1 tbsp
- Coriander Leaves 2 tbsp
- 1 egg
- Oil for frying
Ingredient Image
Why This Recipe Is So Flavorful
These chicken cakes are packed with flavor and have a wonderful crispy texture on the outside while staying tender inside. They are quick to make and perfect for a satisfying meal any day of the week.
Quick Kitchen Tips
- Use fresh herbs to enhance the flavor.
- Make sure the oil is hot before frying to get a crispy crust.
- Avoid overmixing the mixture to keep the cakes light and fluffy.
- Make sure the oil is hot before frying to get a crispy crust.
- Avoid overmixing the mixture to keep the cakes light and fluffy.
Step 1
Chop the onions and chilies in a food processor until finely minced.
Step 2
Add the chicken, salt, chili flakes, chili powder, cumin, coriander powder, coriander seeds, and ginger-garlic paste to the processor. Blend everything until you get a smooth paste.
Step 3
Transfer the mixture to a bowl, then stir in the chopped tomatoes, clarified butter, cornflour, chopped coriander leaves, and the egg. Mix everything well.
Step 4
Take small portions of the mixture and shape them into flat patties.
Step 5
Heat some oil in a pan over medium heat and fry the patties until they’re golden and crispy on both sides.
Step 6
Once cooked, remove them from the pan and serve hot.
Serving Recommendations
Serve with a fresh green salad or steamed vegetables for a balanced meal. A dollop of tangy yogurt or a spicy dipping sauce pairs wonderfully with the cakes.
How To Freeze This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crispy, rather than using a microwave.
Frequently Asked Questions
Can I use chicken with bones for this recipe?
It's best to use boneless chicken to achieve a smooth paste and even texture.
How can I make the patties less spicy?
Reduce the number of chilies and chili powder, or remove seeds from the chilies before blending.
What can I use instead of clarified butter?
You can substitute clarified butter with regular butter or a neutral oil like vegetable oil.
Is there a substitute for cornflour in this recipe?
Yes, you can use all-purpose flour or rice flour as a thickening agent instead of cornflour.
How do I know when the patties are cooked through?
Fry them until both sides are golden brown and crispy, usually about 3-4 minutes per side.
Can I bake these patties instead of frying?
Yes, bake them at 200°C (400°F) for 15-20 minutes, flipping halfway for even cooking.
How should I store leftover patties?
Keep leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
Can I prepare the mixture ahead of time?
Yes, you can prepare the mixture a few hours in advance and refrigerate it before shaping and frying.
