Combine ground chicken, onion, carrot, ginger-garlic- chili paste, fresh bread crumbs, lemon juice, roasted cumin, old bay, red chili powder, salt and cilantro in a large bowl.

Divide the mixture in equal portion. Shape them in round patties.

Heat grill pan over medium heat and cook the patties, until crisp and golden brown on both sides

Soak the chickpea peas in sufficient water overnight.

Drain, rinse and add 4 cup of fresh water and pressure cook until they are soft and tender.

Dry roast bay leaf, cinnamon stick, coriander seeds and cloves until just fragrant. Cool and grind in a coffee grinder to a fine powder.

Heat oil in a vessel over medium heat and add cumin seeds.When they splutter add onion, ginger- garlic paste and saute until onions are translucent.

Mix in the tomato puree along with red chili powder, fresh roasted masala powder, turmeric powder, chole masala and stir until a thick paste is formed.

Add chickpeas and water as required. Mix well and let it simmer for 10 minutes.

Season with salt and garnish with cilantro

Ladle the curry on a plate/bowl and place chicken patties top. Sprinkle onion, sev and cilantro.

You can add tamarind for a bit of tang, spicy chutneys for the heat; the list is endless!!!

Enjoy.