Karak Murg Seekh (Chicken Kabobs)

Course : Curry
Serves: 5
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1 kilogram boneless chicken
15 grams ginger
20 grams garlic
6 medium green chiles
50 grams cheese
1 teaspoon salt to taste
1 teaspoon mace-cardamom powder
30 grams brown onion
2 Cup oil for frying
1 teaspoon garam masala powder
1 teaspoon lemon juice
1 teaspoon melted butter
10 medium green chiles
30 grams cheese -- grated
100 gram cornstarch
2 large eggs
1 teaspoon cumin seeds
1 teaspoon salt to taste

Preparation / Directions:

MINCE all the ingredients for the kabobs, except oil, well and check the seasoning. Divide into 10 portions and roll into cylindrical shaped kabobs. Cook in a tandoor on medium heat until almost done. Slit the kabobs into half and stuff them with a green chile and a little grated cheese. Mix all the ingredients for the batter to a smooth paste, dip the stuffed kabobs in it and fry in hot oil until done. Sprinkle garam masala powder, lemon juice and melted butter. Serve the kabobs with onion rings and mint chutney.

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