Ingredients:

• Boneless, Skinless Chicken Breast – 500 grams
• Butter /Ghee – 2 tsp (optional)
• Oil – 2 tsp
• Chilli Powder – 2 tsp
• Egg – 1
• Garam Masala Powder – 1/2 tsp
• Garlic Granules – 1 tsp
• Onions – 20 grams
• Dried Mint leaves – 1 tsp
• Ground Cumin – ¼ tsp
• Cardamom Powder – ½ tsp
• Salt to taste

Method:

1. Chop onions very finely
2. After washing the chicken breast, drain. Pat dry all the moisture from the breast fillets
3. Fry onions in oil till they are crispy
4. Mince chicken with all the ingredients, to a fine paste. If required add breadcrumbs
5. Now thread the paste onto a skewer, lie it across a baking tray in such a way as the ends rest on the edges of the baking tray. Alternatively, you could divide this into approx. 50 small balls.
6. Help them bind onto the skewer
7. In an oven grill for or 15 – 20 mins turning over occasionally. Brush with melted butter if you think it is getting dry.
8. Serve hot as a starter with mint chutney, roundels of cucumber (sprinkled with red chilli powder, salt, ground pepper and amchur) and yoghurt dip.