Method
In a food processor combine together the chicken mince, ginger, onion , garam masala, coriander powder and salt to taste. Mix to form a smooth paste and add eggs.
Combine together the nuts, cheese, mint, coriander and chill. Wet your palms, pick up portions of the chicken mince and flatten a little. Place the cheese mixture, seal the edges, and either cook in the oven for 15-20 mins at 150 degrees C / 300 degrees F or wrap in a aluminum foil and poach.
When cooking in the oven baste with oil regularly and keep turning it on all sides to ensure even cooking.
To serve cut diagonally and arrange on a serving plate.
Serve with mint chutney and cucumber.
Decorate the plate with a tomato rose on a bed of crisp lettuce.
Chef’s variations: Try a mix vegetable kebab with cheese filling. Mutton mince could be used too. Seafood mix stuffed with shrimp cheese filling is another variation.