Cheesy Chicken Nuggets
Soft chicken-and-bread keema nuggets with a molten mozzarella core — coated through maida, egg and bread crumbs for that classic shatter-soft-melt bite.
Per serving
Ingredients
- 250 gChicken keema
- 1/2 cupMozzarella cheese, cubed
- 1Bread slice, soaked and squeezed
- 1/4 cupOnion, finely chopped
- 1 tspGreen chillies, chopped
- 1 tspGinger garlic paste
- 1/2 tspBlack pepper powder
- to tasteSalt
- 1/2 tspRed chilli powder
- 1 tspOil, for hands
- 1/2 cupMaida
- 1Egg, beaten
- 1 cupBread crumbs
- as neededOil, for deep frying
Method
- 1
In a bowl mix the chicken keema, onion, ginger garlic paste, green chillies, salt, red chilli powder and pepper.
- 2
Add the squeezed bread slice and knead until the mix binds together — about 1 minute. If still wet add 1 tbsp extra bread crumbs.
- 3
Oil your palms lightly. Take a small portion, flatten it on your palm, place a cube of mozzarella in the centre and shape into a ball or nugget, sealing the cheese inside.
- 4
Roll each nugget in maida, dip in beaten egg, then coat well in bread crumbs.
- 5
Heat oil to 170°C and fry the nuggets in small batches for 3-4 minutes until deep golden and cooked through. Drain and serve hot with tomato ketchup.