Mix together the minced chicken, ginger, garlic, chillies, corriander leaves, black pepper powder, cardamon andmace powder and salt to taste. Chill it for 2 to 3 hours.
Divide the mixture into portions and shape each one round a skewer, squeezing the meat gently with wet hands so it adheres to the skewer.
Grill the kebabs or shallow fry them for 10-12 minutes, turning constantly and brushing regularly with oil or butter.
Sprinkle some chaat masala and lemon juice before serving.
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