I used to always wonder how kakori kababs in restaurants melt in our mouth. Then when I saw this dish being cooked on Foodistan I was inspired to try it. I searched online and this dish is my adaptation from different recipes.

Method

1. Add 2 tbsp oil. Add 1 tsp shahi jeera, 1 cardamom, 1 inch cinammon, 2-3 cloves and saute for a minute. Add 2 medium finely chopped onion and saute till brown.
2. Add 1 inch  ginger finely chopped and 5-6 pods of garlic finely chopped, ½ cup of mint, 2 green chillies finely chopped,1 tsp turmeric and saute.
3. Now add around 300 gms of boneless chicken cut into smaller cubes (this is actually a mutton dish but I tried with chicken) and cook till the meat is tender and almost cooked.
4. Now add 1 tbsp chilli powder, 1tsp garam masala, ½ cup coriander chopped, and 1 cup Chana Dal (which is soaked and boiled - remove all the water before adding). Saute for around 2 mins and then let this mixture cool a bit.
5. Now grind the above mixture in a mixer grinder to a coarse paste. The strands of chicken should be seen.
6. Adjust the seasoning if needed. Beat 1 egg in a bowl.
7. Make small balls with the batter, flatten it, dip it in the egg and shallow fry on a pan on a slow flame on both sides till cooked.

This will make around 20 medium shaped kababs - serve with mint chutney.