Chicken Shami Kebab

clean and soak chana dal in water for 3 hours

slice chicken into small pieces .Add salt red chilli powder coriander powder turmeric salt Garam Masala to chicken and mix well. keep it aside

drain excess water from chana dal

add chana dal and chicken to Pan, now add water just covering them

cinnamon cumin seeds, bay leaf ,cardamom, red chilli garlic ginger and salt to the water mix well

cover and cook until tender discard the bay leaf and strain excess water

allow to cool completely there should be no moisture in the mixture

Coarsely blend the mixture until it is dry and powdery

add onions green chillies coriander and mint leaves to the mixture and mix well

beat one egg in a bowl slowly add spoonful of the earth to the mixture and mix everything together until it forms a dough. do not add egg all at once.

Check and adjust seasonings if required

heat oil for frying in a pan divide the mixture into equal portions. shape them like balls and then flatten them like cutlets

beat second egg in a bowl did the kebabs in egg shake of the excess use for if required for lifting the Kabab

Place the kebab gently in the pan and Shallow fry on both sides until golden brown alternatively this can be deep fried or baked too

drain excess oil over tissue paper .serve hot with mint chutney or sauce

Tip: I always chill the Kebabs for 30 minutes before frying. This helps in retaining its perfect shape and texture