Chicken Chapli Kebab

• 1 kg chicken (Keema, finely minced)
• 1 teaspoon red chili powder (Pisi Lal Mirch, crushed)
• 1/2 teaspoon black pepper (Pisi Kaali Mirch, coarsely ground)
• 1 teaspoon coriander (Dhania, coarsely ground and roasted)
• 1 teaspoon cumin seed (Sufaid Zeera, roasted and finely ground)
• 4 green chilies (Hari Mirch, finely chopped)
• 1 medium onion (finely sliced)
• 4 tomatoes (finely chopped)
• 1 bunch fresh mint leaves (Podina, finely chopped)
• 1 bunch fresh coriander leaves (Hara Dhania)
• salt (to taste)
• 4 tablespoons cooking oil

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
2. Take about 1 1/4 tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

chicken, red chili powder, black pepper, coriander, cumin, green chilies, onion, tomatoes, mint, fresh coriander, salt, cooking oil

Taken from www.food.com/recipe/chicken-chapli-kebab-256632 (may not work)