Chicken Kebabi Masala

1/2 kg chicken mince
2 bread slices remove sides.
1-1/2 tsp red chilli powder
1 tbsp fresh ginger garlic paste
salt according to taste
1 tsp roasted and crushed cumin
1 tsp roasted and crueshed coriandar
1 tsp green chilli paste fresh
1 medium onion chopped finely
2 tbsp brown onion crushed
2 tbsp thick fresh curd
2 tbsp gram flour roasted in 2 tbsp ghee

For Masala:
2 medium onions
3-4 medium red tomatoes
3-4 tbsp thick curd
1 tbsp red chilli powder
1 tbsp salt or according to taste
1 tsp termeric
1 tsp crushed roasted cumin
1 cup cream
1/2 cup oil or ghee
green chillies chopped and coriander chopped for garnishing
1 tbsp ginger garlic paste.
12 almonds boiled and blanched.
1 tbsp coconut grated.

METHOD:

First heat oil and fry onion till brown and crispy crush with hands and take 2 tbsp from them. Set aside
Soak bread slices in milk or water and press with hands to drain liquid and mix with chicken mince.
Add all kebab ingredients in chicken mince and mix well and give a hot coal heat.
Marinate chicken with this mixture for 1 hour and make long shaped kebabs and slightly shallow fry for just 2-3 mins.Set aside.
Masala:
grind almonds and coconut with little amount of milk to make smooth paste.
To make gravy, saute ginger garlic paste in the same oil in which u have fried onions.
Add tomato paste and cook.Meanwhile blend fried onion with curd to make paste.
Add curd mixture in tomatoes.
Add chilli powder, coriander, turmeric, salt, cumin and 1 cup of water & cook for 1/2 an hour over low lame.
Add kebabs and add almond and coconut paste and cook till kebabs done and gravy separates oil.
add cream slowly & mix with gravy (be sure while mixing so it could not break kebabs).
garnish with green masala.