- Prep: 25 min
- Cook: 15 min
- Yield: 1 serving
Ingredients
For Tandoori Spice Mix
10 gm coriander
10 gm cumin
10 gm ginger powder
10 gm garlic powder
3 gm clove
3 gm mace
1 gm fenugreek leaf
2 gm black pepper
2 gm cardamom
3 gm nutmeg
For Chicken Patty
20 gm chopped onion
30 gm chopped carrot
1 lemon juice
5 gm chopped coriander leaves
1 egg
20 gm bread crumb
For Cranberry Chutney
40 ml cranberry sauce
10 gm chopped onion
10 gm chopped garlic
5 gm Madras curry powder
For Hand-Cut Fries
1 big potato
3 gm chilli powder
2 gm salt
2 gm chat masala
Directions
1. For tandoori masala, dry roast and grind all the spices into a powder.
2. Next, mix the chicken mince with chopped onions, carrots, coriander leaves, lemon juice, 5 egg yolks and tandoori masala.
3. Keep the mixture in the fridge for 1 hour.
4. After 1 hour, take out the mixture and make patties. For binding, add a little bread crumbs.
5. Pan-sear the patties on a nonstick pan until they are cooked properly.
6. For Cranberry Chutney, mix cranberry sauce, chopped onion, and curry powder.
7. Cut the potatoes into 0.5-inch thick sticks. Parly boil them in salted water. Then deep fry till crispy.
8. Take out from the oil, place the fries on a paper towel and sprinkle salt, chat masala and red chilli powder.
