Malai Seekh Masala

Ingredients

• 500 grams chicken mince
• 2-3 green chillies, chopped
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1 teaspoon red chilli flakes
• 1 teaspoon garam masala powder
• Crushed black peppercorns to taste
• 1 teaspoon roasted cumin powder
• ½ cup fried onion
• 2 white bread slices
• ½ lemon
• 2 tablespoons + 2 teaspoons butter
• Salt to taste
• 2 tablespoons oil
• Masala
• 2 tablespoons oil
• 2 medium onions, roughly chopped
• 2-3 green chillies
• 10-15 cashewnuts
• Gravy
• 2 tablespoons oil
• 2 cloves
• 3-4 green cardamoms
• 1 inch cinnamon 
• 5-6 black peppercorns
• 1½ tablespoons ginger-garlic paste 
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• Crushed black peppercorns to taste
• ¾ cup whisked yogurt
• Salt to taste
• ⅓ cup fresh cream
• ¼ teaspoon green cardamom powder
• Fresh coriander sprig for garnish

Method

1. Squeeze the juice of lemon directly into the bowl, add 2 tablespoons butter and salt and mix till well combined. 
2. Dip your fingers in some water, take portions of the mixture and apply onto satay sticks and spread evenly shaping into a seekhs.
3. Heat oil and remaining butter in a non-stick grill pan, place the seekhs on it and cook on high heat for 2-3 minutes. Flip the seekh and cook the other side on high heat for 2-3 minutes. Reduce the heat to medium and cook for 2-3 minutes or till done. 
4. Remove the seekhs from the satay sticks and diagonally halve each seekh. 
5. To make the masala base, heat oil in a non-stick shallow pan. Add onions and green chillies, mix well and saute till the onions turn translucent. 
6. Add cashewnuts, mix and saute for 1-2 minutes. Switch the heat off and allow the mixture to cool slightly. 
7. Transfer the mixture into a blender jar and blend into a paste. Add ½ cup water and blend to a fine paste. 
8. To make the gravy, heat oil in a non-stick pan, add cloves, green cardamoms, cinnamon and black peppercorns, mix well and saute till fragrant.
9. Add ginger-garlic paste, mix and saute for 1-2 minutes. Add the blended paste, mix well and saute for 2-3 minutes.
10. Rinse the blender jar with 1½ cups water and add to the pan. Mix and cook till the mixture comes to a boil. Add coriander powder, cumin powder, garam masala powder and crushed black peppercorns, mix well and cook for 1-2 minutes. 
11. Add yogurt, mix and cook till oil separates. Add salt and mix till well combined. 
12. Add the seekhs to the gravy and mix gently. Add fresh cream, mix and cook for 2-3 minutes.  
13. Add green cardamom powder and mix and switch the heat off.
14. Transfer into a serving bowl, garnish with coriander sprigs and crushed black peppercorns and serve hot.