CHICKEN SHAMI KEBABS

In a large pot, add the chicken, chana dal, ginger, garlic, salt, and all the whole spices.

Add sufficient water and cook with the lid on for 10 minutes.

Remove the lid and cook till all the water evaporates.

Turn off the flame and remove the bay leaves, cardamom, black cardamom, star anise and cinnamon.

Put the chicken, dal, and the rest into a blender. Add mint leaves, coriander leaves, garam masala, and lemon juice.

Blitz till you get a very smooth paste. You don’t want any whole bits whatsoever.

Remove to a mixing bowl. Add 1 whole egg and mix well.

With your hands, shape the mixture into cutlets.

Heat butter/oil in a pan. Add the cutlets and cook 5-7 minutes each side.

Serve hot!