Place the chicken (minced) in a medium bowl; add tomato, onion, mint leaves, coriander leaves, green chili, egg, all spices and corn flour.
Mix well until all ingredients are mixed evenly.
Shape kebabs by tearing off a walnut-sized chunk of the keema mixture, and roll into a ball with your palms; flatten gently to form a flat disk, smoothing the edges. (Put a small amount of oil on your hands so that the mixture doesn’t stick to them) Set aside.
Place a frying pan or skillet on high heat; add corn oil.
Once the oil is hot, but not smoking, carefully place a kebab into the hot oil. Repeat the same for the remaining mixture, frying in batches until golden brown, about two minutes on each side. Remove kebabs with a slotted spoon, allowing the oil to drain, and then place on a plate with kitchen paper to absorb any excess oil.
Drizzle lightly with lime juice and serve hot with freshly sliced onion rings and mint chutney.