Ingredients for Chicken Shami Kababs

• 250 gms boneless chicken

• Salt to taste

• 7-8 button red chillies

• 1 tsp coriander seeds

• ½ tsp cumin

• ½ onion

• Small piece of ginger

• 4-5 garlic cloves

• 1/4th cup split chickpeas (chane ki dal)

• 1 pc cinnamon

• 1 black cardamom

• Small pc of nutmeg

• 8-10 black pepper corns

• 3 cloves

• Small pc of mace

• 2 petals of star anise

• 2 green chilli

• Some fresh coriander

• One egg

• Juice of ½ lemon

Steps for Chicken Shami Kababs

• In a pan, add chicken cubes, salt, button red chillies, coriander seeds, cumin, half onion, ginger and garlic cloves. • Add 1/4th cup of soaked split chick peas (chane ki dal). • Note – Chick peas should be soaked 1 hour before the procedure. • Now, add cinnamon, black cardamom, nutmeg, black pepper corns, cloves, mace and star anise. • Add water, mix and allow it to boil on high flame. • Turn the flame low, cover with lid and let it cook for about 12 to 15 minutes. • Make sure water is dried out and all the ingredients are cooked, soft and tender. • In a chopper, add green chillies and some fresh coriander. • Tip – you can also add mint leaves to enhance the flavour. • Add chicken mixture to it and blend everything well. Add 1 egg and blend it again. • Remove mixture in a bowl, add lemon juice and mix the batter well. • Note – batter shouldn’t be too firm or too soft. • Grease hands with oil, divide batter into equal portion. Flatten them and make patty-like kababs on palms. • Heat oil in a non-stick frying pan. Shallow fry kababs. • Tastes best when served hot with mint chutney.