Name: Chicken and egg chops recipe by Nandini Mitra at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 250 grams chicken keema; 6 Hard boiled Eggs; 2 large onions chopped; 8 cloves garlic chopped; 1 inch piece of ginger grated.; 2 large Potatoes boiled and mashed; 1/4 cup fresh dhania leaves chopped; Salt to taste; 1/4 teaspoon haldi; 1/2 teaspoon dhania powder; 1/2 teaspoon jeera powder; 1/2 teaspoon black pepper powder; 4 green chillies coarsely chopped; 1 egg well beaten for egg wash; Bread crumbs as required; Oil to deep fry the chops

Ingredients Serving: 6

250 grams chicken keema
6 Hard boiled Eggs
2 large onions chopped
8 cloves garlic chopped
1 inch piece of ginger grated.
2 large Potatoes boiled and mashed
1/4 cup fresh dhania leaves chopped
Salt to taste
1/4 teaspoon haldi
1/2 teaspoon dhania powder
1/2 teaspoon jeera powder
1/2 teaspoon black pepper powder
4 green chillies coarsely chopped
1 egg well beaten for egg wash
Bread crumbs as required
Oil to deep fry the chops

Instructions

Wash and drain chicken keema
Heat oil in the kadhai
Add the onions , garlic and ginger. Saute for about two minutes.
Add the dhania powder, jeera powder and red chilli powder. Mix well.
Add the chicken keema. Mix and cook for five minutes. Add salt to taste. Add all the dry powdered masalas. Mix well. Cover and cook for sometime.
Now add the mashed potatoes and stir fry until fully mixed. Add the fresh green coriander leaves and remove from fire. Cool and divide into 12 portions
Cut the boiled eggs in half. Place one ball of keema on the flat face of half an egg . Press down to cover well.
Repeat with the others. Now dip each in egg wash and roll in bread crumbs.
Deep fry until golden. Serve hot with tomato chilli sauce and green salad.

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