Chicken Kebabs or Singhi Murgh Kebabs

Ingredients:

3/4 cup water, divided
1 TBS soy sauce
1 tsp chili powder, divided
2 TBS brandy
1 lb ground chicken
1 red onion, grated
3 serrano chilies, seeded and finely chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, minced or pressed
2 tsp coriander powder
1 TBS cilantro, minced (optional)
2 TBS vegetable oil

In a bowl, combine 1/4 cup water, soy sauce, 1/2 tsp chili powder and brandy. Set aside.

In a large bowl, combine chicken, onion, green chilies, ginger, garlic, remaining 1/2 tsp chili powder, coriander and cilantro if using. Mix well and divide into 8 equal portions; roll into balls.

In a deep pan, bring remaining 1/2 cup water to a boil. Add the kebabs to the water. Reduce heat and cook for 3-4 minutes on each side. The kebabs will begin to darken as they absorb the water. Remove kebabs from water and place on paper towels.

Add oil to nonstick skillet over medium heat. Add the kebabs and sauté until golden brown. Add the sauce; mix well and cook for one additional minute.