Chicken Shami Kabab

List A

• 500 grams boneless chicken
• 1/4 cup bengal gram -channe ki dal - soak it for 1/2 an hour
• 4-5 green cardamom - elaichi
• 1 black cardamom – badi elaichi
• A pinch of nutmeg-  zaiphal
• 1 strand mace -  javitri
• 1 inch piece cinnamon -dalchini
• 4 cloves - laung
• 1 bay leaf - tej patta
• 1  tsp black pepper - kali mirch
• 1/2 tsp fennel seeds - saunf
• 1. 1/2 tsps cumin seeds - zeera
• 1.1/2 tsps coriander seeds - dhania
• 4-5 green chillies
• 3-4 red chillies
• 5-6 cloves of garlic
• 1 inch piece ginger
• Salt as per taste
• 2 cups water

List B

•  1  onion finely sliced
• 2 tbsp finely chopped coriander leaves
• 2 tbsp finely chopped mint leaves
• 2-3 green chilies finely chopped
• Juice of 1 lemon
• 1 egg lightly beaten
• Oil for frying

• Put all the ingredients in the pressure cooker and cook till 4-5 whistles or till done.
• Cool it completely and  grind the mixture to a smooth paste. If u feel the mixture is dry  add little water.
• Mix all the ingredients from the list B thoroughly in the ground shami paste .
• Shape them into kababs.
• Shallow fry till golden.
• Serve hot with green chutney.