Chop the onion and grind to paste. You can also grate the onion and squeeze out the excess liquid using a paper towel or fine mesh sieve.

Chop the green chillies, garlic and cilantro finely.

Add chicken keema, cumin powder, coriander powder, red chilli flakes and salt, onion, green chilli and cilantro to a large bowl. Mix well.

Optional: To get a smoky flavor, heat a piece of charcoal and add a piece of foil to the bowl with the kebab mixture. Add a little butter/oil and cover tightly so the smoke does not leak out. Remove the coal with foil after 10 minutes.

Cover and set the chicken mixture in the fridge for at least 30 minutes, or preferably overnight.

Take a portion of the mixture, about the size of a tennis ball size, and roll it into a log shape. If you prefer, you can use a wooden or metal skewer to help you shape the kabab.

Once all the kababs are shaped and ready, preheat the grill or frying pan.

Brush the grill with oil or butter. Grill the kababs for 3-5 minutes on each side.

If frying, preheat the frying pans. Once hot, add a little oil to the pan. Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.

Flip the kababs to cook all over, 3-5 minutes on each side.

Serve fresh with paratha and green raita or imli chutney.