Chicken Kheema Patties


Stuff these appetizing patties with ground chicken (or any other minced meat of your choice) into a mashed potato ball and deep fry.



For the ground chicken:

  1. 1 pound or 454 grams of ground chicken
  2. 1 medium onion- chopped fine
  3. 1 green chilly- chopped fine
  4. 3 tablespoons – cleaned and finely chopped fresh cilantro
  5. 1 1/2 teaspoon garlic paste ( I prefer to zest it fresh)
  6. 1 teaspoon ginger paste (I prefer to zest it fresh using a microplane zester)
  7. 1 teaspoon coriander powder
  8. 1 teaspoon cumin powder
  9. 1/4 teaspoon turmeric
  10. 1/4 teaspoon red chilly powder
  11. 1/4 teaspoon garam masala powder
  12. 1 tablespoon lemon or lime juice
  13. salt to taste

For the potato covering:

  1. 4  medium sized red skin potatoes
  2. 6 -7 slices white bread slices with crust – soaked in water and then squeezed tightly to remove the water
  3. salt to taste 


Step By Step Method

Step 1. Boil the potatoes with the skin on until cooked through. Soak bread slices in water, drain and squeeze the water out of the bread completely. Peel and  mash the potatoes and add the bread slices. Add salt to taste and keep aside. The bread helps bind the potato mixture and so the patties won’t break up while frying. 

Step 2. Fry onions to a light brown color.

Step 3. Add ginger and garlic paste and fry for a couple of seconds. Add the ground chicken, green chillies, fresh cilantro and fry this for 5 minutes breaking the ground chicken  into small bits while stirring. Add the turmeric, red chilly powder, salt, cumin, garam masala and coriander powder. Fry this for another 5 minutes on medium-high, making sure to break up the ground chicken (they tend to clump up).

Step 4. Do not add any water and cover and let it cook for 20 minutes on a medium flame. The onions will give off  some water. Once cooked, uncover and let all the water dry. It is very important that the stuffing be dry so that it does not leak out from the patties. Add lemon juice and cool completely before stuffing.

Step 5. Make small balls out of the potato mixture and flatten and shape to resemble a cup.  Place 1 teaspoon of the ground cooked chicken and stuff .

Step 6. Keep pressing the chicken down with the help of a spoon and then seal it well.

Step 7. Heal oil in deep vessel. Fry 2 or 3 patties at a time. Do not over crowd as the temperature of the oil will drop. These turn out crispy on the outside because of the bread and soft inside with the delicious stuffing!


Cox and kings