Murg Palak Korma Kebab

Ingredients

• 
  500 gm chicken leg, boneless
• 100 ml oil
• 4 onions, chopped
• 1 tsp ginger garlic paste
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 6 Tbsp yogurt
• 2 tsp salt
• 1 bunch of spinach, shredded
• 2 tsp ginger, chopped
• 1 tsp green chilli, chopped
• 4 tsp fresh coriander, chopped
• 2 tsp fresh mint, chopped
• 2 Tbsp ghee
• 1 tsp garam masala powder
• 3 Tbsp roasted chana dal powder
• 
  For Hung Yogurt Chutney:
• 10 Tbsp hung yogurt
• Salt to taste
• 2 tsp fresh mint, chopped
• 1 tsp green chilli, chopped
• 1 tsp roasted cumin powder
• 100 gm cream
• 
  For Dates Chutney:
• 30 dates, seedless
• 2 tsp ginger, chopped
• 2 tsp sugar
• 1 tsp whole garam masala (cardamom, bay leaf and cinnamon
• For Kebab:
• Clean the boneless chicken leg properly and cut into small dices and keep it aside.
• In a pan heat some oil. Add half of the chopped onion, saute till golden.
• Add chicken, ginger-garlic paste, turmeric powder, chilli powder and coriander powder.
• Cook for 5 minutes and then add yoghurt, salt and cook till the chicken is tender.
• Once the chicken is cooked, keep it aside and let it cool down. Saute the shredded spinach.
• Take the chilled chicken and mince it nicely with your hand.
• Add remaining chopped onion, ginger, half the green chilli, coriander, half the mint, ghee, garam masala powder, sauteed spinach and roasted channa powder.
• Mix well and then make small tikkis. Pan fry on very slow flame.
• 
  For Hung Yogurt Chutney:
• Add, salt, remaining chopped mint, green chilli, roasted cumin powder and cream.
• Make nice sour and spicy chutney, serve with kebab.
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• Fine chop the dates and cook on a medium flame with chopped ginger, sugar and spices and serve it with kebab as sweet chutney option.
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