Combine boneless chicken, besan, green chilies, salt, and egg in a mixer.

Grind the mixture to a semi-coarse consistency.

Divide the mixture into equal portions.

Shape each portion into a seekh kebab.

Heat oil in a kadhai (wok or deep pan).

Deep-fry the kebabs on medium heat until they turn crisp and brown.

Remove the kebabs and place them on absorbent paper to drain excess oil.

Heat oil in a clay pot (handi).

Add chopped onions and saute until light pink.

Add chopped tomatoes, red chili flakes, crushed black pepper, ginger-garlic paste, salt, lemon juice, and chopped green chilies.

Mix well and cook until oil separates from the mixture.

Add the fried kebabs to the pot.

Cover the pot and simmer for 10 minutes.

Serve hot, garnished with coriander.