chicken kebabs : In a food processor add cubed pieces of fillet about 1 kilo 1 onion finely chopped ½ bunch dhania (coriander) chopped Green chillies 1 teaspoon garlic 2 teaspoon Robertson chicken spice ½ teaspoon lemon pepper 2 slices bread soaked in water Salt to taste
Tomato chutney : Oil 1 teaspoon garlic Green chillie slit into half Red chillie paste 5 to 6 tomatoes grated 1 onion finely chopped or grated ½ green pepper in big cubes Handful spring onion 2 teaspoon Chana powder / crushed ¼ teaspoon haldi Chillie powder 1 tablespoon tomatoe paste
Boil 4 eggs cut into half
Kebabs : add everything in the processor and blend until well blended . Add oil onto your hands and make balls with the mixture ( at this point you can freeze the mix ) In a frying pan fry kebabs on low heat with oil .
Tomatoe chutney : In a pot add oil onions , peppers , chilli and braise until onions are lightly browned add spring onion and the garlic and red chilli paste braise for 2 minutes add grated tomatoes and cook until water burns out add tomatoe paste cook for 2 minutes now add 1 glass of water and the cooked kebabs as well as boiled eggs , garnish with dhania (coriander) cook on low.