Chicken Reshmi Kebab

Ingredients:   • Chicken mince (lean with minimal fat) 1 kg • Onion 1 large • Coriander 1 bunch • Green chillies (finely chopped) 4-5 • Coconut flakes (roasted and powdered) 2 tbsp • Almonds (roasted and powdered) 1 tbsp • Poppy seeds (khush khush) roasted and powdered 1 tbsp • Cumin seeds (roasted and crushed) 1 tsp • All spice powder 1 tsp • Green cardamom (elaichi) powder 1/2 tsp • Salt as required • Egg 1 • Ghee or butter 2 tbsp • Ginger and garlic paste 2 tbsp • Bread slices soaked in water and excess water gently squeezed out 2

Method: In a food processor add all above mentioned ingredients. Blend so that the mixture is very fine. Let the mixture rest for 20-30 minutes Soak skewers in water, or oil chopsticks. Make long kebab shapes with the skewers. For oven: Line up the kebabs on a foiled oven pan and brush with ghee/oil. For pan fry: Heat oil in a pan, and cook each kebab. For grill: Cook over barbecue, brushing with oil and turning as each side is cooked. Serve reshmi kebabs with chutney and naan. Note: You can replace chicken with boneless fish fillets.