Ingredients for Chicken Mayo Kababs

1 tbsp Oil

 1 tbsp Ginger (chopped)

 1 tbsp Garlic (chopped)

 1 Onion

 200 gm Chicken (minced)

 2 tsp Red Chilli Powder

 ½ tsp Black Pepper Powder

 ½ tsp Garam Masala Powder (link shared in i-button)

 1 tsp Lemon Juice

 2 Potatoes (boiled & mashed)

 Coriander Leaves

 Mint Leaves

 Mayonnaise

 Bread Crumbs

 2 Eggs

 Salt to taste

Steps for Chicken Mayo Kababs

• Heat 1 tbsp oil in a pan. Put in 1 tbsp finely chopped garlic and ginger and saute for around half a minute. • With the flame on low, add 1 medium sized chopped onion. Please ensure the onions do not change color. Saute on medium flame for 1-2 minutes. • Once the onions are soft, add 200 gm minced chicken and salt to taste (you can also use boneless chicken cooked in a cooker). Here, minced chicken legs are used. • Keep the flame on high and fry the chicken properly for 3-4 minutes. • Lower the flame and now add 2 tsp red chilli powder (you may reduce the quantity as per your spice requirement), ½ tsp black pepper powder, ½ tsp garam masala powder. • Mix all ingredients and let the chicken cook properly on low flame for 3-4 minutes. Make sure the chicken is dry and there is no water left in the pan. • Once the chicken is cooked, add 1 tsp lemon juice and cook again for half a minute. • Cool down the mixture and add 2 medium sized potatoes (boiled & mashed), handful of coriander & mint leaves. Mix the ingredients properly for the kebab preparation (do not forget to check salt consistency at this stage and add more if required) • To assemble the kebabs, grease hands with some oil. Flatten the mixture into medium sized kebabs as shown in the video. Fold the edges of the kebab like that of a ‘katori’ and fill the center with ½ tsp mayonnaise. Carefully close the kebab so that the mayonnaise is sealed inside properly and does not ooze out while frying. • Dust the kebab with bread crumbs properly. (STORAGE TIP: At this stage before dipping it into the beaten eggs, the kebab can be stored and frozen in an air-tight container for up to 3 weeks. Avoid placing the kebabs directly on top of one another. Instead use plastic or parchment paper for the same). • Beat two eggs with some salt. In a pan, heat oil. Dip the kebabs in the egg and fry them on medium flame till golden brown. Chicken mayonnaise kebabs are ready.