Grind the onion finely, then remove all the water from paste. Before mixing with chicken there should not be any water left.

Finely chop green chilies and coriander keep aside.

Grind cloves into fine powder.

Mix all dry masala.

Marinate mince chicken with dry masala mix, add 1 tsp of oil, green chilies, chopped coriander and onion paste.

Keep refrigerated in air tight container, remove it just before frying.

For frying :Heat pan, coat it lightly with oil.

Take few drops of oil on hand, this will prevent chicken from sticking on your palms. Take chicken mix and pat it lightly around skewer to shape seekh kabab. Slide it gently in the pan for frying. Before shaping next kabab coat skewer with oil.

Keep the heat on midium high, turn kababs when golden brown.

To serve cut them diagonally, garnish with lemon juice or wedges and side salad like freshly shredded cabbage, bell pepper, onion, cucumber, etc.