Serves 4-5

INGREDIENTS :

Chicken, minced - 800 gms
Eggs, whisked - 2
Cumin(Jeera)Powder - 10 gms / 2 tsp
Yellow Chilli Powder - 5 gms / 1 tsp
White Pepper Powder - 5 gms / 1 tsp
Salt to taste
Oil - 40 ml / 2 2/3 tbs
Cashewnut Paste - 50 gms / 3 1/3 tbs
Ginger, Chopped - 20 gms / 4 tsp
Green Chillies, Chopped - 15 gms / 6
Garlic Paste - 20 gms / 4 tsp
Green Coriander,Chopped - 15 gms / 1 tbs
Onions,Finely Chopped - 10 gms / 2 tsp
Cottage Cheese(*paneer), grated - 50 gms / 1 1/4 Cup
Garam Masala - 5 gms / 1 tsp
Capsicum,finely Chopped - 10 gms / 2 tsp
Tomatoes,finely Chopped - 10 gms / 2 tsp
Butter for basting - 50 gms / 3 1/3 tbs
Chaat Masala - 5 gms / 1 tsp
Lemon juice - 30 ml / 2 tbs

METHOD :

1. To the minced chicken, add eggs, cumin powder, yellow chilli powder, white pepper, salt and oil. Mix well and keep aside for 15 minutes.

2. Mix in the cashew nut paste, ginger, chillies, garlic paste, green coriander, onions, cottage cheese and garam masala. Divide into 8 equal portions and shape into balls. Skewer the balls, moisten hands and spread the balls by pressing each along the length of the skewers to make 10 cm long kababs, 4 cm apart.

3. Mix capsicum and tomato, gently press over kababs evenly from top to bottom.

4. Roast in a preheated(175^oC / 350^oF) oven for 8-10 minutes or until golden brown, basting occasionally with butter.

5. Sprinkle chat masala and lemon juice. Serve hot, garnished with onion rings and lemon wedges.