Chicken Kabab

Chicken Kabab [ Starter]		Method Grind chicken pieces in mixie till it is course. Semi paste- transfer into a bowl. Chop the Onion, green chilly into fine pieces Heat the Kadai /wok – fry gram flour for 2 minutes in low flame. Remove & keep aside. In the same Kadai heat 2-3 tsp of oil add chopped onion & green chillies sauté till half cooked. Lower the flame, add ginger-garlic paste fry for 2-3 seconds switch off the flame. Immediately add all the spice powders & Salt - Mix well and cool Add the mixture to the minced chicken along with chopped coriander leaves & roasted gram flour. Mix thoroughly – Make into small (cylindrical shape) rolls with wet hands. Fry them in a pan/tawa using little oil, cook on low flame till it is golden brown. Optional - sprinkle Chat Masala if required. Serve with mint chutney, lemon wedges and onion slices. Tip : Cooking in low flame tastes better. This could also be done in oven using skewers also - roasting at 170 deg Celsius or 350 deg F for 8-10 minutes basting with little oil.
Ingredients:
Chicken (bone less)	¼  kg
Onion	1  Medium
Green Chilly	2-3 nos
Coriander leaves (chopped)	2  tbsp
Gram Flour	2  tsp
Salt	1  tsp
Oil	1 – 2 tbsp
Ginger –Garlic paste	1 tsp
Spice Powders:
Turmeric	2  Pinch
Red chilly/Dhania mix	1  tsp (flat)
Pepper powder	½  tsp
Fennel seed powder	½  tsp
Garam Masala Powder(ready mix)	¼ tsp
Cinnamon- clove mix	3 pinch
Tip :
*  Red Chilly  & Dhania Powder mix :: 100 : 150 gms.
* Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms