Chicken Shami Kabab

In a pressure cooker, add washed boneless chicken and chana dal that has been soaked for 2 hours.

Add ginger-garlic paste, one sliced onion, and all the powdered spices: crushed red chili, red chili powder, salt, cumin powder, garam masala, and coriander powder.

Add half a glass of water, mix everything well, and close the lid of the pressure cooker. Cook on medium flame for 5-6 whistles until the chicken and dal are tender.

After cooking, turn off the gas. Once the pressure is released, use a masher to mash the mixture thoroughly to shred the chicken. Let it cool completely.

Once cooled, transfer the mixture to a bowl. Add chaat masala, chopped onion, chopped coriander, and chopped green chilies.

Crack two eggs into the mixture, then mix everything together thoroughly with your hands. Take a portion of the mixture and shape it into a round kebab patty.

Heat oil in a pan for shallow frying. Once the oil is hot, carefully place the kebab patties in the pan.

Fry the kebabs on medium to low heat until they become crispy and golden brown on the bottom.

Flip the kebabs and fry the other side until it is also crispy and golden brown. Once cooked, remove from the pan and serve.