1In a large pot, add 1 lb cubed chicken, 1/2 cup chana dal (pre-soaked for 30 minutes), 1/2 cup chopped onion, 3-4 garlic cloves , 1 inch chopped ginger, 2 chopped green chilies, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp black peppercorns, 1/2 inch cinnamon stick, 3-4 cloves, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and salt to taste.
2Add 1 cup of water to the pot and cook on medium heat until the water has completely evaporated and the chicken and lentils are fully cooked. Stir occasionally to avoid sticking.
3Once fully cooked, turn off the heat and allow the mixture to cool.
4Once cooled, transfer the mixture to a food processor.
5Add 2 tbsp fresh coriander and 1 tbsp mint leaves to the food processor.
6Grind into a thick, smooth paste that holds together easily when handled.
7Wet your hands to avoid sticking and shape the mixture into small, flat patties (about 2 inches in diameter).
8Beat one egg in a dish to prepare the kebab coating.
9Heat 1/4 cup of oil in a frying pan over medium heat.
10Dip each kebab patty in beaten egg to coat, then immediately into the oil for frying.
11Shallow fry the kebabs until they’re golden brown on each side, about 2-3 minutes per side.
12Serve hot with mint chutney or lemon wedges on the side.
Ingredients
1 lb Boneless Chicken cubed
0.5 cup Chana Dal soaked 30 mins
0.5 cup Onion chopped
3 cloves Garlic
1 inch Ginger chopped
2 qty Green Chilies chopped
1 tsp Cumin Seeds
1 tsp Coriander Seeds crushed
0.5 tsp Black Peppercorns
0.5 inch Cinnamon Stick
3 qty Cloves
0.5 piece Star Anise
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder
to taste Salt
2 tbsp Cilantro (fresh coriander)
1 tbsp Mint
1 Egg
0.25 cup Oil for frying
Equipment
large potfood processorfrying pan
Tips
Instead of adding individual spices, you can add 1 tsp of garam masala to substitute.
Stir occasionally to avoid sticking.
Adjust the salt level to your preference.
Make all of the patties before coating with egg to avoid getting soggy. Coat with egg right before frying!