Reminds you of haleem right? These soft chicken-lentil kebabs, are chicken and lentils in a yet another flavourful sypmphony.

MURGH KE SHAAMI

Active ingredients

600 grams boneless chicken
1/2 cup split Bengal gram (chana dal), soaked for 3-4 hours and drained pipes
2 medium onions, chopped
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint leaves
2 teaspoons lemon juice
3 tablespoons oil + for shallow frying
1 teaspoon cumin seeds
1 teaspoon coriander seeds
5-6 black peppercorns
3 black cardamoms
2 inch ginger piece, finely sliced
10-12 garlic cloves, carefully chopped
1 teaspoon red chilli powder
Salt to taste
1 teaspoon garam masala powder
1/2 teaspoon mace and green cardamom powder
To serve
Green chutney as needed
1 medium onion, cut into rings
Lemon wedges as needed
Fresh mint leaves as required

Method

1. Heat 2 tablespoons of oil in a pan and add cumin seeds, coriander seeds, black peppercorns and black cardamoms, stir-fry for half a minute on medium heat.
2. Add ginger, and garlic and sauté well. Add red chilli powder and mix for a few seconds.
3. Add chicken, drenched chana dal and salt and sauté on high heat for 3-4 minutes. Add 2 cups water, and bring it to a boil. Cover with a cover and cook on medium heat till chana dal is cooked totally.
4. Meanwhile, mix onions, coriander and mint entrusts lemon juice to make a stuffing.
5. Remove the lid, and cook on high heat to dry the mix completely, stirring continuously. Remove from heat and allow to cool.
6. Grind chicken and chana dal mixture to a smooth consistency. Transfer into a plate add garam masala powder, mace and cardamom powder and mix well. Adjust salt and mix till well combined.
7. Divide the mixture into 8 equivalent parts, flatten one in the palm of your hand and place a part of onion stuffing in the centre. Forming into roundels and flatten somewhat. Similarly shape the rest of the chicken mixture and stuffing.
8. Heat a frying pan and shallow fry the kababs till golden brown using oil as needed. Drain on absorbent paper.
9. Serve hot with green chutney, onion rings, lemon wedges, and mint leaves.

Chef's Suggestion: After cooking chicken mix if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal based on your requirement.

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