Ingredients:

  • 1 lb ground chicken (blend of breast and thigh)
  • 1/2 cup onion, very finely diced and squeezed dry
  • 1/4 cup tomato, deseeded and finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh ginger, minced
  • 1 tbsp fresh garlic, minced
  • 2 green chilies, finely chopped
  • 2 tbsp cornstarch
  • 1 tsp ajwain
  • 1 tsp crushed coriander seeds
  • 1 tsp cumin powder
  • 1 tsp red chili flakes
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 2 tbsp avocado oil

Instructions:

  1. In a large mixing bowl, combine 1 lb ground chicken, 1/2 cup squeezed onions, 1/4 cup deseeded tomatoes, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 chopped green chilies, 1 tsp salt, 1 tsp ajwain, 1 tsp crushed coriander seeds, 1 tsp cumin powder, 1 tsp red chili flakes, and 1/2 tsp garam masala.
  2. Fold in 2 tbsp chopped cilantro and 2 tbsp cornstarch. Mix vigorously by hand for 2 to 3 minutes to aerate the meat.
  3. Divide the mixture into 10 equal portions and shape them into round patties, pressing them flat to approximately 1/2 inch thickness.
  4. Heat 2 tbsp avocado oil in a cast iron skillet over medium-high heat until the oil shimmers.
  5. Carefully place the patties in the pan, cooking in batches if they do not fit in one layer. Fry for 3 to 4 minutes per side without moving them frequently until a chestnut brown, crispy exterior forms and the internal temperature reaches 165°F (74°C).