Ingredients: 1/2 pound boneless chicken (I used breast and thighs ) 2 medium potato 1/2 cup sweet corn,Boiled 1 carrot,finely grated 2 tbsp onion,finely grated 1 tsp garam masala powder(Optional) 3 green chillies,finely chopped (I did not use) 1tsp ginger garlic,finely grated 1 tsp cumin powder 2-3 small bay leaves 1 clove 2 cardamom 6 black whole peppers 2 eggs,lightly beaten salt to taste 1 tbsp flour/maida vermicelli to coat(I used roasted) oil to shallow fry Method: Boil chicken with pepper salt cloves, cardamom and bay leaves. Remove chicken from stock and reserve 1/4 cup stock for white sauce. In a large bowl shred chicken using fork,add grated carrot,sliced green onion,grated onion, grated ginger corn and green chillies(If using) Now add the boiled potatoes into the chicken mixture and mix all well to combine.Make a soft mixture out of it. Add Cumin powder,garam masala(If using) salt to taste and combine well.Set aside while making white sauce. In a sauce pan or skillet,add 1 tsp butter along with 1 tbsp flour and saute until combined.Now add reserved stock and cook until mixture is thick.Add milk and cook until sauce thickens.. Pour the sauce in the chicken mixture and combine well.(If the mixture is sticky add one bread to adjust. In a small bowl beat two eggs,in a medium plate add roasted vermicelli. Now shape kebabs and dip it in the egg and then generously coat with vermicelli.Do this process with rest of the mixture. Heat tawa or flat skillet,heat oil and place the kebabs.Cook until all sides are golden brown. Serve with Hot sauce FOLLOW ME ON MY FB PAGE Pls subscribe to my channel and share: Follow me on pinterest FOLLOW ME ON MY INSTAGRAM

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