Using a little oil on the palm of your hands, shape into elongated thin kebabs.
Fry in a flat bottomed pan using a little oil.
Cover pan and let simmer kebabs on very low flame till all the water from the mince chicken comes out (this is a key point the kebabs must be fried on very low flame in order for the water to be released which will harden the kebabs).
After the water has evaporated, continue frying till golden brown.
Serve hot with green chutney or tomato ketchup.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.