Nargis Kebab

Ingredients 
600g chicken thighs mince 
Handful of fresh coriander 
4 green chillies 
1 red chilli 
6 spring onions- trimmed & roughly chopped 
2 tsp Supreme Garam Masala 
2 tsp Supreme Cumin Powder 
2 tsp Supreme Coriander Powder 
2 tsp Supreme Ginger Paste 
2 tsp Supreme Garlic Paste 
Salt to taste 
2 tsp Supreme Amchoor Powder 
2 tsp Supreme Kasuri Methi 
2 tsp Supreme Kashmiri Chilli Powder 
8 eggs 
Supreme Breadcrumbs 
1 ½  cup plain flour 
1 ½ cup water 
Oil to deep fry 

Method
Boil the eggs: bring a large saucepan to a boil. Gently add the eggs and boil for 7 minutes. Once the time is up add the eggs into a bowl of ice water. Once cool enough to touch, de-shell the eggs and set aside. 

Make the kebab mixture: Add spring onions, green chillies, red chillies and coriander into a chopper and process until finely chopped. Then add chicken mince, ginger paste, garlic paste and all the spices. Process again until well combined. Chill the kebab mixture in the fridge for at least 1 hour. 

Make the nargis kebab: Divide the kebab mixture into 8 equal parts. Wet your palm and take 1 part of the mixture and flatten between your palms. Place an egg in the middle and wrap the mince around the egg, making sure there are no gaps. Repeat the same with remaining eggs and kebab mixture. Coat all the nargis kebabs in flour. Then add 1 ½ cups water in the remaining flour and whisk together to form a smooth paste. One by one dip the egg in the paste the coat in breadcrumbs. Repeat with remaining kebabs. 

Fry the nargis kebabs: Heat enough oil to deep fry over medium-high heat. Fry the kebabs in batches until golden and cooked through. Slice in half and serve hot or at room temperature.