|Chicken||1 Kilogram, minced|
|Ginger paste||2 Tablespoon|
|Garlic paste||2 Tablespoon|
|Onion||4 , finely chopped|
|Onions||4 , sliced (fry)|
|Red chili powder||1 1⁄2 Teaspoon|
|Garam masala powder||2 Teaspoon|
|Black pepper powder||1 1⁄2 Teaspoon|
|Paste||4 Tablespoon (almond paste)|
|Fresh cream||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Ghee||1⁄4 Cup (4 tbs) (for coating the kababs.)|
Marinate Chicken mince with all ingerdients. Keep it 4-5 hour after marination for a better result.
Now heat coal , shape marinated mince through the wooden or iron rod called seekh.
Cover it very well and cook it low flame of preheated coal.
When it becomes golden brown coat ghee with a brush or spoon,remoove from rods .
Kababs are ready,serve with fresh salsd.