Chicken / Mutton Malai Kabab

These are really easy to make and store as well for Ramadan and also a quick recipe when guests arrive .
Cook 500 gm of chicken/mutton with 1tbsp garlic paste , half tbsp ginger paste , and salt to taste… (add very little water to cook .. we want the thick masala) now shead the meat and mix in the masala . Take 10slices of bread or 6 pav. Remove the sides and grind in grinder to fresh crumbs. Add the crumbs to the meat , add lots of chopped coriander , 6 green chillies chopped , half tsp white pepper powder , 1 cupfull of malai ( if ur malai is dry add half cup milk .. or use 200ml amul fresh cream ) mix everything really well . Make small cylindrical kababs and coat with breadcrumbs. Dip in beaten egg and deep fry till golden . Serve hot with ketchup or green chutney
Ps. If u feel the batter has become soft then just keep in fridge for half hour . It will become easy to handle ..
Oil your hands to shape kababs this prevents batter from Sticking to ur hands and helps shape kababs evenly.