Chicken shami kabab(Eid Special)

Soak chana daal for an hour, wash chicken breast pieces and put in a pressure cooker. Add water. Add dry spices.

Pressure it for 5to8 minutes. Then check if there is some water left dry it on high flame.

Now in a chopper add chicken daal mixture and rest of ingredients like green chilli, mint, coriander leaves. Chopped it finely.

Now add one egg again mixed it.

Egg is for binding and tenderness. Give it shape of kababs.

Heat oil in pan, fry it on medium flame, coating with egg is optional otherwise we already put one egg in kababs batter.

Dish out and serve hot.