Minced chicken kabab (or) Kozhi kari vadai

My mother asked me to do chicken 65 on Saturday. I felt bored to do it and tried this one without any references. And the verdict, my brother said that the taste lingers in the mouth ("Taste nakileye nikuthu Lani!"), mother asked its "Smelling good, are you going to make more ?" and she is a vegetarian on Saturdays. As for my father he simply said "I want more". I wasn't this content in a long time.

Ingredients:

For mincing.
250 grams of boneless chicken.
1/2 green chilli.
1 elaichi, i cardamon, 1 small stick cinnamon.
1/4 tsp of saunf.
1 inch piece of ginger.
5 garlic pods.
1/2 small onion.

For mixing
1 tsp of salt.
1/2 tsp of  red-chilli powder.
1/4 tsp of turmeric.
1/2 small onion chopped finely.
2 tsps of powdered broken channa dal (udaitha kadalai).
2 table spoons of finely chopped coriander and curry leaves.
1/2 tsp of pepper powder.

Finally some ghee for greasing.

Preparation:

1. Take all the ingredients mentioned under mincing and grind using a mixie without any water for say 10 seconds. Don't mince too much but make sure that there are no lumps. Cut the ingredients into small pieces before grinding.
2. Mix all other ingredients except the ghee to the minced meat and mix well.
3. Now take a microwave tava, grease using a little ghee/oil.
4. Grease your hands make small balls of the meat mixture and flatten them as for making vadas and place them on the greased take at some distance from each other. Pour a drop of ghee on top of each kebab and cook it in microwave for 6-8 minutes. Then flip the kebabs and put a drop of ghee on top of this side and cook for another 6-8 minutes. Check if fully cooked to your satisfaction. If you like brown it a little more in high settings.
5. Now! thats a kebab for you

 Note: You can deep fry this kebab after coating with little maida or corn flour too. Or, just fry them over ordinary tava like frying fish.