Wash the boneless chicken pieces well and grind them in a smooth paste form.
Now add salt,pepper, roasted red chillies powder, jeera powder, mayonnaise and cheese, butter
Mix everything well with chicken. Add lemon juice and ginger garlic paste and mix again. Store the marinated chicken in fridge for half or 1 hour.
Now take some oil and spread it on your palm. Take small ball size mixture of chicken and roll it in cylindrical shape. Cut aluminium foil paper in square shape and roll the kebab in it and twist from sides. Shape it like a chocolate...
For deep frying: let the oil heat up and keep the flame on low to medium and fry the kebabs with foil paper. Keep moving the kebabs. Fry in batches of 4 or 5. It will take 7 to 10 minutes to fry completely. Serve hot with green chutney.
When you open the kebab from foil paper, you'll find the texture like this.
