Chicken kebab, Spiced Indian sausage

Chicken kebab, Spiced Indian sausage

This is fried chicken kebab, very much like chicken sausage with Indian spices. You can mix and grind this ahead. Can be refrigerated for a day. For longer storage, portion up and freeze.

Cube the chicken. Chop the onion, chillies, capsicum and coriander. Squeeze out the excess water. I use a cloth to do this. Put the chopped veggies in the cloth and wring the cloth to squeeze out all the water. 

Put the chicken in the food processor. Add the chopped onion etc. and all the remaining ingredients except the oil, dried mint and chaat masala. Pulse to make a coarse paste. Refrigerate for at least an hour before frying.

Heat oil in a heavy frying pan or wok. Start shaping the kebabs. You can actually make it in any shape you want. But shaping it hollow makes it crunchier and easy to cook. You can use the thick part of a chopstick or the handle of a wooden spoon to shape kebabs. Take an egg sized portion of the ground meat and shape it into a log around the chopstick and slowly pull it out keeping it like a tube. Deep fry. Sprinkle with dried mint and chaat masala. Serve with any flat bread or rice.