Makes about 15500g chicken fillet rawSalt to taste1 tablespoon ground almonds1 tablespoon whole jeera, coursely crushed1 teaspoon medium coarse ground black pepper 3 large garlic cloves½ cup chopped onions2 tablespoon nestle tin creamGreen chillies to taste1 tablespoon soft ghee (Clarified butter) not melted¼ cup grated mozarella cheese and more for the top.
In a food processor, add the chicken fillet and ¼ cup grated mozarella cheese. Process till medium fine. In a blender, add the onions, garlic and green chillies and make a coarse paste. Not fine. Add to the chicken.Now add all the spices, ghee (Clarified butter), cream, salt to taste, and ground almonds.Mix well and place in the fridge.Marinate for about an hour.Using slightly oiled hands, shape your kababs.In a very hot pan, Shallow fry the kababs till it just holds shape. Turn them as they fry to cook equally.Do not over cook.Place in an oven tray, place grated cheese on top with little chopped coriander.Place under the grill on the highest shelf close to the grill. Grill until the cheese melts and gets golden.Serve immediately.Enjoy...Variations:You make a cheese sauce and pour over the kababs and place cheese on top, then grill.Make the kababs flat for burger patties.Add the cooked fried kababs to curry gravy.Add the raw mixture to make a filling for sausage roll pies.