Chicken Kebabs

Ingredients

• 1 pound Chicken meat (breast and legs) (Boneless, skinless. Originally specified as 'chicken breast and leg meat'.)
• 1 medium Onion (Finely chopped. Quantity estimated based on standard kebab recipes.)
• 1 teaspoon Ginger paste (Quantity estimated.)
• 1 teaspoon Garlic paste (Quantity estimated.)
• 2 whole Green chilies (Finely minced. Adjust to taste. Quantity estimated.)
• 1/4 cup Fresh coriander (cilantro) (Chopped. Quantity estimated.)
• 2 tablespoons Fresh mint leaves (Chopped. Quantity estimated.)
• 1 teaspoon Salt (Or to taste. Quantity estimated.)
• 1/2 teaspoon Turmeric powder (Quantity estimated.)
• 1 teaspoon Garam masala (Quantity estimated.)
• 1 large Egg (For binding. Quantity estimated.)
• 1/2 cup Ghee or Oil (For shallow frying. Quantity estimated.)

Instructions

1. 1Clean the chicken breast and leg meat thoroughly. Finely mince the meat using a knife or a food processor until it reaches a smooth consistency suitable for kebabs.
2. 2In a large bowl, combine the minced chicken with the onion, ginger paste, garlic paste, green chilies, coriander, mint, salt, turmeric, and garam masala. Crack in the egg and mix everything thoroughly by hand until well combined. (Note: Do not add yogurt, sugar, or papaya as you might for other meat kebabs).
3. 3Heat the ghee or oil in a frying pan over medium heat. Take small portions of the chicken mixture and shape them into round, flattened patties (kebabs). Fry them in the hot oil, turning occasionally, until they are golden brown on both sides and cooked through, about 4-5 minutes per batch.