Heat 1 tbsp ghee in a kadai and add the whole spices and let them spluter.

Add ginger garlic and saute till the raw smell disappears.

Add the chicken, salt and turmeric and saute for 2 mins.

Then add coriander, mint, green chilies and chick peas and saute for more 10 mins.

Add 2 cups of water and boil the mixture till the chicken and chickpeas are cooked and the water is evaporated.

Allow the mixture to cool down completely.

Then add the egg and grind the mixture to a smooth paste.

Wet your hands and make round shape kebabs of the mixture.

Pan fry the kebabs in the remaining ghee.

Serve hot with mint chutney and onion rings.