Zamali Handi Kabab

• 1 kg chicken
• 2 teaspoons chopped green chilies
• salt
• 1 egg
• 2 tablespoons besan (bengal gram flour)
• oil, for deep-frying
• 2 tablespoons oil
• 1 chopped onion
• 1 cup chopped tomato
• 1 tablespoon dry red chili pepper flakes
• 1 teaspoon crushed black pepper
• 1 tablespoon ginger-garlic paste (adrak-lehsun)
• salt
• 2 teaspoons chopped green chilies
• 2 teaspoons lemon juice

1. Combine the boneless chicken, besan, green chillies, salt and egg in a mixer and grind to a semi-coarse mixture.
2. Divide the mixture into equal portion and shape into a seekh kebabs.
3. Heat the oil in a kadhai and deep-fry the kebabs on a medium flame until they turn crisp and brown, remove on absorbent paper and keep aside.
4. Heat the oil in a clay pot, add the onions and saute till they turns to light pink in colour.
5. Add the tomatoes, red chillies, black pepper, ginger-garlic paste, salt, lemon juice and green chilies.
6. Mix well and cook till oil separates.
7. Add the fried kebabs, cover and simmer for 10 minutes.
8. Serve hot and garnish with coriander.

chicken, green chilies, salt, egg, oil, oil, onion, tomato, red chili pepper, black pepper, gingergarlic, salt, green chilies, lemon juice

Taken from www.food.com/recipe/zamali-handi-kabab-449553 (may not work)