SERVING :- 2 to 3 peoples
INGREDIENTS:- (For tandoori chicken meat balls)
CHICKEN KEEMA- 1 Kilograme
BREAD CRUMS - 100 Grams
EGG - 1Pics
GARLIC - 1 Tablespoon
GINGER - 1 Tablespoon
TURMERIC - 1 Teaspoon
CUMIN POWDER - 1 Teaspoon
GARAM MASALA - 1 Teaspoon
TANDOORI MASALA - 1 Teaspoon
CORIANDER POWDER - 1 Teaspoon
RED CHILLI - 1/2 Teaspoon
PEPRIKA - 1 Tablespoon
LEMON JUICE - 1.5 Tablespoon
GRATED ONIONS - 1 Tablespoon
FENNEL POWDER - 1/2 Teaspoon
SALT - Add to taster
BLACK PAPPER - 1/2 Teaspoon
CORIANDER - 20 Grams
OIL - For frying(for mint or coriander raita)
CURD - 20 Grams
FRESH CREAM - 80 Grams
GRATED CUCUMBER - 50 Grams
LEMON JUICE - 1 Tablespoon
SALT - 1/2 Teaspoon
BLACK PAPPER - 1/2 Teaspoon
PREPARATION :- (FOR TANDOORI MEAT BALLS)
1. In a mixing bowl add all the ingrediants and mix it well.
2. Take some mixture in your hands and shape it into a lemon sozed ball .
3. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
4. Drain it on a absorbent paper .
(FOR MINT CORIANDER RAITA)
1. In a mixing bowl add all the left ingredients and mix it well.
2. Serve with prepare tandoori chicken balls
