Place the minced chicken in a large mixing bowl. Add the chili powder, green chili paste, garam masala, garlic paste, onion paste, chopped cilantro, all-purpose flour, 2 tablespoons vegetable oil, and salt. Mix thoroughly with your hands or a fork until all the spices are evenly distributed — about 1-2 minutes of mixing.

Wet your hands with cold water. Divide the mixture into 8-10 equal portions (each about the size of a golf ball). Roll each into a ball, then flatten into an oval patty about ½ inch (1.25cm) thick. Place the shaped kababs on a plate.

Heat 3-4 tablespoons of vegetable oil in a non-stick skillet or tawa over medium heat until it shimmers (approximately 325°F / 165°C). Once the oil shimmers, reduce the heat to low. Add the kababs in a single layer without crowding — work in batches if needed. Fry for 4-5 minutes per side on low heat until deep golden brown and the internal temperature reaches 165°F / 74°C. Transfer to a plate lined with paper towels to drain excess oil. Serve hot with sliced onion rings, lemon wedges, green chutney, and fresh salad.