As we know, Chicken Pakoda has been the all-time favourite of the Bengali households. And, without exaggerating, we can say it’s an all-time favorite in every Indian family – maybe because of its ability to adapt with different accompaniments at different times of the day. You can have the Chicken Pakoda as breakfast with a bit of salad and roll it inside your Ruti, Parota, Luchi. You can have Chicken Pakoda as a side dish with your Basanti Pulao, or with evening Muri and Cha, or with a glass of Vodka or Rum to bit down the chill outside.

Among all the recipes with chicken, the Chicken Mini Dynamites or Chicken Fritters recipe is the best one with the leftover chicken keema.

There are many recipes of Chicken fritters available online. However, the one that we are about to share today is made while juggling between weekend workloads and the sudden announcements of guests coming home. Yes! It’s that easy. With work-from-home being the new normal, many of us have to cook while working and work while taking care of kids! We don’t need elaborate meals, but quick-fixes and this recipe is just what we need! It is one of the easiest starters to serve to your guests after a hards day’s work or your kids if they demand to have some roadside fries, which we know is absolutely unhealthy.

Without further talks, let’s see how to make this easy fried chicken recipe.

Ingredients of Chicken Fritters

• Chicken Keema – 250 g
• Boiled Potato – 1 large
• Onion (finely chopped) – 1 small
• Ginger (finely chopped) – 1 tsp
• Garlic (finely chopped) – 1 tsp
• Coriander leaves (finely chopped) – 2 tsp
• Green Chillies (finely chopped) – according to taste
• Chicken Masala Powder – 1 tsp
• Chaat Masala Powder – 2 tsp
• Garam Masala Powder – 1 tsp
• Egg White of 1 egg
• Lemon Juice – ½ lemon
• Turmeric Powder – ½ tsp
• Salt – According to taste
• Cornflour – 2 tbsp
• Refined Oil – The quantity needed to deep fry the chicken balls

How To Prepare the Mini Dynamites

• Mix all the ingredients except the cornflour
• Add the cornflour. Keep aside.
• Heat the oil well.
• Make small balls and deep fry, as shown in the video.

Your Chicken Fritters are done and ready to serve.

It’s pretty simple – isn’t it? So, try it out and let us know how did the mini balls fare in your kitchen.

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The post Chicken Mini Dynamites Recipe – A Snack To Suit Any Mood appeared first on KolkataFusion.

Although our North Indian brothers and sisters prefer the Chicken Keema with Paranthas, Naan or Roti, we Bengalis went a step further. We fused the Chicken Keema preparation with our traditional Bengali style Motorer Ghugni, as fillings in Shingara, Potoler Dolma or Bengali ‘Chops’ (a delicious cousin of fritters).

For the Chicken keema balls recipe, Check out Megha’s Kitchen – the YouTube page for quick and tasty recipes.

We would be sharing here the Bengalized version of the Chicken Keema dish.

Here it goes.

Ingredients for preparing Chicken Keema:

• Minced Chicken (Keema): 300 g
• Onion (1 large and 1 small): Finely chopped
• Ginger (chopped): 1 ½ tsp
• Garlic (chopped): 5-6 pods
• Green Chilli (chopped): 2 tsp (or according to preference)
• Fresh coriander leaves (chopped): A handful
• Tomato (1 medium): Finely chopped
• Whole Cumin Seeds: ½ tsp (Can be omitted if you don’t prefer the cumin flavour in chicken)
• Turmeric Powder: ½ tsp
• Kashmiri Red Chilli Powder: 1 tsp (for the rich red colour)
• Cumin powder: ½ tsp
• Coriander powder: 1 tsp
• Garam Masala powder: 1 tsp (You can also use freshly roasted and grounded garam masala powder instead of store brought one)
• Mustard or Refined Oil – 2 tbsp
• Salt: According to taste
• Water: Half Cup

Preparation of Chicken Keema:

• Heat the oil in a flat, heavy-bottomed pan or wok.
• Add the whole cumin seeds. You can omit this step and start by adding chopped onions if you don’t prefer the cumin powered taste in your chicken keema.
• As they start spluttering, add a bit of chopped garlic and 1 tsp of green chillies.
• After a minute, add the chopped onion and a pinch of salt.
• Sauté till brownish. Add the half chopped tomatoes. Stir well, cover and let it cook till the chopped tomatoes turn mushy.
• Now add the chopped ginger and the remaining portion of the chopped garlic.
• Mix well.
• As the raw smell goes away, add the cumin powder, coriander powder, turmeric powder and Kashmiri Red Chilli powder one by one while blending in the spices.
• Stir occasionally and cover for 5 minutes.
• Add the minced chicken and the remaining part of the chopped tomatoes.
• Mix the chicken and the chopped tomatoes well with the spices, stir gently, cover and cook for 5 minutes.
• Add half a cup of water. Mix gently. Put the flame on high.
• As the chicken starts getting tender, add the chopped coriander leaves.
• Stir well for 5 more minutes till the water dries up.
• Cover the pan. Serve after a standing time of 10 minutes.

The Chicken Keema goes best with Roti or the traditional Bengali triangular Porota. You can also use it as a filling for your homemade chicken roll, homemade sandwiches, Shingara, Patties or Potoler Dolma.

Chef’s tips

Cook on low flame for best taste.

The post Chicken Keema Recipe- Mughlai savoury dish prepared in Bengali style appeared first on KolkataFusion.