Grind coriander seeds, cumin seeds, dried red chillies to a fine powder. Mix chicken mince, garlic paste, ginger paste, eggs and half of the lemon juice in a bowl. Add the ground masala and mix well. Marinate for one hour.
Add potatoes, onion paste, mint paste and salt. Wet your palms and apply the mixture onto the skewers evenly. Remove from the skewers carefully. Boil water in a deep pan. Put the prepared kebabs and cook fro five to seven minutes.Set aside to cool down. Heat sufficient oil in a non stick pan and shallow fry the kebabs till golden brown in colour.
Combine chicken, half of the onion, half of the garlic and lemon rind, salt in a bowl. Add parsley, pine nuts and mix well. Refrigerate for thirty minutes.Heat a non stick tawa. Divide the chicken mixture into equal portions and roll into balls. Flatten each ball.
Add sufficient oil to tawa and shallow fry the koftas till golden brown. Drain on absorbent paper and set aside.Heat two tablespoons oil in a non stick pan. Add remaining onions and sauté for two minutes.
Add garlic, coriander powder, cumin powder, crushed peppercorns and turmeric powder. Sauté for half minute.
Add tomato puree, lemon juice, salt and half of the coriander leaves. Cook for four to five minutes or until sauce thickens. Arrange the koftas on serving plate. Pour the gravy on top.Serve hot garnished with remaining coriander leaves.