Soak the tamarind in water preferably hot for about 30 mins then cool and squeeze to release the pulp

Lightly roast the peppercorns, cumin, cloves, cinnamon and poppy seeds and cool

In a food processor or spice grinder, grind these to a powder

Using a bigger food processor jar, add the vinegar, green chillies, ginger and garlic followed by half the coriander and water

Grind to a paste

Add the second half of the coriander and the ground whole spices and grind till smooth

In a large food processor jar add the chicken breast cut in cubes

Add all the Cafreal masala, salt to taste and the diced onions and process till the chicken forms a thick paste that easily holds together - don’t over puree

Using oiled hands form the kebabs in a flat sausage like shape around the stick and shallow fry

For reheating, do not use the microwave, it can cause the stick to come loose