Chicken ringlets

Ingredients
½ kg chicken breast pieces cut like pasande
2 boiled eggs mashed
½ tsp salt
½ tsp black pepper
½ tsp red chilli powder
½ tsp coriander seed
2 green chillies chopped
½ cup coriander leaves chopped
½ cup mint leaves chopped

Method
Mix salt, black pepper, red chilli powder, coriander, green chillies and mint leaves with boiled eggs. Put the egg mixture in the centre of each chicken piece and roll it. Tighten the rolls with a thread.

For gravy
1 onion chopped
8 cloves of garlic
1 tsp salt
1 tbsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp all spices
2 tomatoes chopped
½ cup oil
1 cup water

Method
- Heat oil in a sauce pan. Fry onion and garlic till slightly golden.
- Add salt, red chilli powder, turmeric and one tbsp water and cook for 10 minutes. Add chicken rolls with some water. Cook for 25 minutes till it turns tender. 

- Remove threads from rolls and cut them into small rings. Take another pan and fry tomatoes and coriander leaves till the oil separates.
- Add ringlets and then all spices. Cook for five minutes on low heat and then remove.