In a chopper,add chicken,fried onion,ginger,garlic,green chillies,red chilli powder,cumin seeds,pink salt, butter,mint leaves,fresh coriander & chop until well combined.

Grease a plastic sheet with cooking oil,place 50g (2 tbs) of mixture,fold plastic sheet & slide a little to make a cylindrical kabab (makes 16-18).

Can be stored in an airtight container for up to 1 month in freezer.

In a non-stick pan,add cooking oil & fry kababs on medium low flame until light golden,cover & cook on low flame until done & set aside.

In the same pan,add onion,capsicum & mix well.

Add coriander seeds,red chilli crushed,cumin seeds,pink salt,mix well & sauté for a minute.

Add cooked kababs,fresh coriander,give it a good mix & set aside.

In a bowl,add yogurt,pink salt & whisk well.

In a small frying pan,add cooking oil & heat it.

Add cumin seeds,button red chillies,curry leaves & mix well.

Pour prepared tadka on whisked yogurt & mix gently.

Add tadka yogurt on kababs & give coal smoke for 2 minutes.

Garnish with mint leaves & serve with naan!