Wash the chana dal and add 3-4 cups of water.

Boil for 10-15 minutes until soft.

Now add chicken pieces, green cardamoms, black cardamoms, cinnamon sticks, bay leaves, red chilies, black peppercorns, salt, cumin seeds, turmeric powder, onion, ginger paste and garlic paste and 1-2 cups of water.

Bring to boil, cover and cook on medium to low flame until the chicken is fully cooked.

Take out the whole spices from the mixture.

Now turn the flame high and dry up all the moisture until completely dry.

Make sure to stir continuously otherwise the mixture might burn.

Let the mixture cool down to room temperature and add fresh coriander and mint.

Mix and chop all the kebab mixture in a chopper.

NOTE: If you think the mixture is too dry, whisk an egg and add a few tablespoons and mix.

Shape into kebabs.

Frying: Coat in whisked egg and shallow fry until golden.

Enjoy!