Fried Chicken Kebabs (Ganderi Kebab)

Ingredients

• 1 tablespoon cilantro leaves coarsely chopped
• 1 teaspoon cumin seeds black
• 1.5 cups bread crumbs dry fine
• 2 large eggs beaten
• 1 teaspoon ginger fresh finely grated
• 1 teaspoon garam masala 
• 2 cloves garlic finely grated
• 0.5 teaspoon ground cardamom 
• 1.5 pounds ground chicken 
• 1 small jalapeño minced seeded
• 45 servings mango chutney for serving
• 4 ounces mild cheddar shredded
• 1 tablespoon mint leaves coarsely chopped
• 2 tablespoons onion coarsely chopped
• 1 teaspoon paprika 
• 1.5 teaspoons salt 
• 45 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• skewers

Directions

1. In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeo, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.
2. Put the beaten eggs and bread crumbs in 2 separate pie plates.
3. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.
4. In a large, deep skillet, heat 1/2 inch of vegetable oil to 35
5. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes.
6. Drain on a paper towellined baking sheet. Pierce each kebab with a short skewer and transfer to a platter.
7. Serve with mango chutney.