Sheekh kabab

Chicken mince
500 grams

Ginger paste
1/2 tablespoon

Garlic paste
1/2 tablespoon

Green chilli paste
1 teaspoon

Cashewnut paste
2 tablespoons

Chaat masala
1 teaspoon

Garam masala powder
1 teaspoon

White pepper powder
1 teaspoon

Fresh coriander leaves
2 tablespoons

Lemon juice
1 tablespoon

Salt
to taste

Butter
2 tablespoons

Mint leaves

Onion

Cumin little

METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.