1. Chicken : 1 ½ kg.
2. Kashmiri chillies : 20
3. Cumin : 1 table spoon
4. Raw rice : 2 table spoon
5. Tamarind : marble size
6. Salt to taste
7. Curds : 1 cup
8. Eggs : 2
9. Soy sauce : 4 table spoon
10. Green chilli sauce : 4 table spoon
11. Tomato ketchup : 4 table spoon
12. Sugar : 4 table spoon
13. Oil : ½ litre
14. Coriander leaves chopped : 1 cup

•          Cut chicken into small pieces, wash and drain.

•          Grind together ingredients two to seven to a fine paste.

•          Marinate chicken with ground paste and beaten eggs for two hours.

•          Heat oil in a kadai and deep fry chicken till half done.

•          Heat another non stick kadai with little oil.

•          Add all sauces one by one and add chicken and sugar.

•          Fry on high heat (gas) for two minutes or till all the sauce coats the kabab and sugar turns into black colour (caramel).

•          Garnish with coriander leaves.

Hot and sweet chicken kababs can be served as snacks or starter during party time or for lunch or dinner as side dish.