1teaspoonchili powder (chilli powder in British English)
1teaspoonground coriander
1teaspoonginger garlic paste
6tablespoonsplain yogurt
2teaspoonssalt
2mediumgreen chilis (green chilli in British English) - chopped
4teaspoonscilantro (coriander) - chopped
2teaspoonsmint - chopped
1teaspoongaram masala
3tablespoonshana dal powder - roasted
1mediumegg
1tablespoonlemon juice
3tablespoonscooking oil
Instructions
Add chicken, turmeric powder, chilli powder, and coriander powder in a bowl. Mix it well, cover and set it aside.
In a non-stick pan, heat some oil. Add half of the chopped onion, ginger-garlic paste and sauté till onions turn golden brown.
Add chicken, yoghurt and salt and cook till the chicken is tender.
Once the chicken is fully cooked, keep it aside and let it cool down.
Wash and sauté spinach with only the water that clings to the leaves until it is just wilted. Cool it.
Take the chicken and add the cooked spinach, mint leaves, coriander leaves, green chillies, remaining onion, egg, lemon juice, garam masala, and chana dal powder in a large bowl.
Mix all the ingredients and then keep aside for 15 to 20 minutes.
Make small patties/tikkis and shallow fry until they turn golden brown and crispy on both sides.
Serve these kebabs with warm garlic naan bread and yoghurt sauce.