- ▢ 350 to 400 grams chicken boneless (if using chicken with bone, refer notes)
- ▢ 1/3 cup chana dal or 75 grams, 1 cup soaked
- ▢ 1 tsp red chili powder
- ▢ ¼ tsp turmeric
- ▢ 1 inch cinnamon stick / dalchini
- ▢ 2 to 3 cardamoms / elaichi
- ▢ 1 to 2 red chilies
- ▢ 1 inch ginger chopped
- ▢ 3 garlic cloves large , chopped
- ▢ 1 tsp cumin / jeera
- ▢ 1 tsp garam masala
- ▢ Water as needed (I used about half cup)
- ▢ Salt as needed
- ▢ 1 onion small , finely chopped
- ▢ 2 eggs – 1 for the mixture – 1 for coating
- ▢ 1 Handful coriander leaves
- ▢ 1 Handful mint leaves / pudina leaves
- ▢ 1 green chili
- ▢ Oil as needed
- Add this to a processor or a blender and make a coarse mixture.
- ▢ The mixture should turn fairly dry and powdery.
- ▢ Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
- ▢ Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
- ▢ Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
- ▢ Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
