Ground chicken – 2 lbs
Salted or unsalted butter – 2 tbsp
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Crushed red pepper – ½ tsp
Garam masala – 1 tsp
Cumin and whole round coriander, mixed, roasted and ground – 1 tbs
Eggs – 1
Flour – 2 tbsp
Green chili – 1 (finely chopped)
Tomatoes – 2 (de-seeded and very finely chopped)
Onion – 1 (medium-sized, finely chopped)
Cilantro – ¼ cup (chopped)
Oil for frying
1. Mix all the ingredients, and let it marinate in the refrigerator for two hours.
2. Heat oil in a large skillet. Shallow fry on high heat for a minute then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
3. If you’re not serving it right away, place the kebabs in an oven-safe platter, covered with aluminum foil, and leave it in the oven at 200ºC until it’s time to serve.