Mix the chopped onions and apples with the green chilies, ginger paste, garlic paste, sweet soda and the greens.
Add black pepper, chili powder, coriander seeds, coriander leaves, cumin seeds, fennel seeds, fenugreek, garam masala and fresh cream to the chicken mix and mash well.
Put the mixture in the fridge for 10-15 minutes.
Give shape to the kebabs and cook them on charcoal grill.
Use clarified butter for basting.
Serve with tamarind-plum sauce.
For Sauce
Boil dry plum and tamarind in 3 cups of water.
Strain to remove seeds.
Add ketchup and blend to puree. .
Add red chili powder and salt to taste and mix well.