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1: Divide the chicken mince into 2 equal parts.

2: To one half, add all the ingredients except coriander, mint, salt and besan flour.

3: Mix the ingredients till they combine evenly.

4: Transfer it to a blender and blend them to a fine pasty texture.

5: Mix the blended mixture with the remaining chicken mince.

6: Add the remaining ingredients and mix well till they all combine.

7: Place a heated piece of coal on top of the mince mixture.

8: Add ghee, cover the bowl tightly and let it smoke for 5-7 minutes.

9: Refrigerate the mixture for about 30 minutes.

10: Oil your palms and press the chicken on a skewer till it is set.

11: Heat a grill pan, add oil and grill the kebabs on a medium to low flame for 6-7 minutes on each side.

12: Serve it hot with naan, lemon, onion rings and mint chutney.