Procedure for chicken Shami kabab:

Soaking:

1. Add 1/4 cup of chana dal to a bowl.

2. Rinse 2-3 times and soak for at least 15 minutes.

Boiling:

1. Drain the water completely and add to the pan.

2. Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.

3. Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.

4. Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.

5. Mix well all of them.

6. Cover and cook for 2 minutes.

7. Add 1/2 teaspoon of salt, stir and dry completely.

8. Dry and switch off the fire, and let it cool.

Blending:

1. Transfer into the blender/chopper.

2. Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.

3. Add 1/4 cup of chopped onions and blend.

4. If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.

5. Make sure the chicken mixture is blended coarsely. Do not make it paste.

Shaping Kabab:

1. Transfer the chicken mixture into a bowl.

2. Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.

3. In the same way, shape all the kabab and set them aside.

4. Can make 7 kabab for this chicken mixture.

5. We can refrigerate the kabab and can store it for a week.

Frying Kabab:

1. Heat 3 spoons of oil and place the kabab.

2. Do not crowd them. Fry over a medium flame.

3. Flip and fry on both sides until it turns golden brown in colour.

4. Take into a serving plate.

5. Fry remaining kabab in batches.

6. The tasty chicken shami kabab is ready. Just enjoy the snack.