PREPARATION

1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 2 dry red chili, 2 teaspoons garlic, 2 teaspoons ginger, 2 teaspoons green chili, 1 1/2 tablespoons cashews and stir for 2 - 3 minutes.
2. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 280 grams tomato and saute until it turns soft and pulpy.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 teaspoon salt and mix it well.
6. Add 150 milliliters water and mix it again.
7. Cook for 5 - 7 minutes on medium heat.
8. Transfer this into a blender and blend it into a smooth puree.
9. Heat 1 tablespoon oil, 20 grams butter in a heavy skillet, add the blended puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Then, add 1 teaspoon red chili, 1 teaspoon coriander powder, 1/4 teaspoon salt, 1 1/2 teaspoons sugar and mix it well.
12. Add 1 tablespoon fresh cream and mix it well.
13. Now, add 1 tablespoon lemon juice, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Transfer this into a dish and spread it evenly.
16. Freeze for 5 - 6 hours.
17. Remove it from freezer and cut it into small cubes and keep aside.
18. In a mixing bowl, add 610 grams minced chicken, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili, 20 grams fried onions, 1 teaspoon dry mango powder, 1/2 teaspoon salt, 1 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 tablespoon coriander and mix all the ingredients well.
19. Place a aluminium foil bowl on it.
20. Place a burning charcoal in it, add 1 teaspoon ghee and cover it with lid.
21. Cover for about 8 - 10 minutes.
22. Open the lid and remove the charcoal.
23. Take some mixture in your hands and flatten it with the help your fingers.
24. Place the prepared cube in it and roll it into a ball.
25. Coat it with all purpose flour properly.
26. Dip it in beaten eggs and then roll it in bread crumbs properly.
27. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
28. Drain it on an absorbent paper.
29. Serve hot.