Chicken Shami Kabab

Instructions

1. 1

   Wash and soak the chana dal in water for at least 1 hour.

2. 2

   In a pot, add the soaked chana dal, chicken breast, chopped onion, green chilies, ginger garlic paste, garam masala, red chili powder, cumin powder, and salt. Add enough water to cover the ingredients.

3. 3

   Cook on medium heat until the chicken and dal are fully cooked and the water has evaporated. Stir occasionally to prevent sticking.

4. 4

   Allow the mixture to cool, then transfer to a food processor. Add the mint leaves and blend to a smooth, thick paste.

5. 5

   Transfer the mixture to a bowl. Add the egg and mix well to bind the mixture.

6. 6

   Divide the mixture into equal portions and shape each portion into flat, round patties (kebabs).

7. 7

   Heat vegetable oil in a non-stick pan over medium heat.

8. 8

   Shallow fry the kebabs in batches, cooking each side for 2-3 minutes or until golden brown and cooked through.

9. 9

   Remove the kebabs from the pan and drain on paper towels.

10. 10

    Serve hot with mint chutney, onion rings, and lemon wedges.