In chopper add onion, garlic, ginger, coriander leaves, green chillies and grind them together.

Take out the water from the mixture as it has to be dry.

Grind chicken pieces to make its mince. Also add lemon and saffron (dissolved in 1tbsp warm milk) chop well in chopper.

Now take it out in a deep bowl and add salt, pepper, bread slice (soak in water, take out the water and add in the mixture) rice flour along with the onion mixture.

Mix everything very well with hand.

Make long flat kababs.

Keep them in fridge for a 10 to 15 minutes or in the freezer so that they become a little stiff and easy to handle.

Pour some oil in the grill pan and pan fry the kababs. Keep the heat medium and don’t overcook them otherwise they will get dry.

Cut your favorite vegetables. Fry them in a grill pan for a few minutes. Drizzle olive oil and sprinkle salt and pepper to enhance the taste.

Serve with mint chutney and garlic naan.