I made this recipe up as I went along so hope you enjoy it.
1.5 lb chicken Minced meat with some fat
2 to 3 tbsp Ginger garlic paste
1/2 tsp Turmeric
1.5 tsp Kashmiri chilli powder
2 tbsp Crushed coriander seeds
2 tbsp Crushed cumin seeds
1.5 tsp Salt or to taste
1 tsp red Chilli flakes
1 tsp Anardhana powder
1 tsp Paprika
2/3 Green chillies finely diced
2 - 4 tbsp Fresh coriander
1/2 onion diced
1 slice of Bread blended into breadcrumbs
1. Mix the ingredients well.
2. Heat a few tbsp of vegetable oil in a pan on moderate heat to be able to shallow fry.
3. Place golf ball size of the mince in the palm of your hands and flatten.
4. Place about 4 or so in the pan at a time and cook 3-5 minutes one side then turn over and cook the other side. Ensuring both sides golden brown.
5. Drain and serve
I made the chutney by eye and enough to last a couple of days but I would go by instinct when selecting the quantities.
Coriander stalks but leaves work too - about 10 stalks to half a bunch.
Green chillies 3-4
Ginger garlic paste 1 tbsp
Add salt to taste
Anardhana powder 1 tsp
1 tbsp vegetable oil
1 tbsp mint sauce
3-5 tbsp plain yoghurt
Mix well adjust seasoning if required
Adjust the seasoning as required