Directions
- 1Give the ginger a good wash.
- 2Put 2 inches of ginger into the blitzer.
- 3Add about 5 cloves of garlic to the blitzer.
- 4Take the top off the green chili and remove the seeds and pith if you don't want it hot, then add to the blitzer.
- 5Add a splash of water to the blitzer.
- 6Put about two big chicken thighs worth of chicken into the blitzer.
- 7Add a bit of salt to the blitzer.
- 8Add one big tablespoon of coriander powder to the blitzer.
- 9Blitz the mixture until it is quite smooth, a bit more blended than sausage meat.
- 10Add a bit of oil to the chicken mixture.
- 11Heat a bit of oil in a pan.
- 12Form the chicken mixture into patties and drop them into the hot oil in the pan.
- 13Cook for about 10 minutes until done through.
Ingredients
- 2 inches ginger
- 5 garlic cloves
- 1 green chili
- 1 splash water
- 2 big chicken thighs
- 1 bit salt
- 1 tbsp coriander powder
- 1 bit oil
Equipment
blitzerpanoven tray (optional)
Tips
- You do not need to peel ginger before blitzing as the skin contains many nutrients.
- Remove seeds and pith from chili if you don't want it hot; otherwise, put the whole chili in.
- Adding oil to the chicken mixture or the pan helps with frying; the kebabs can also be baked in the oven as they have intrinsic fat.
- Blitz the chicken mixture until it's a bit smoother than sausage meat for a moist texture.
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