Ingredients
- 1 ¼ cups yellow lentils
- 4 ¼ cups water
- 1 pound ground chicken
- 1 onion, diced
- 4 green chile peppers, finely chopped, or more to taste
- 2 tablespoons ginger-garlic paste
- 1 tablespoon garam masala
- 1 tablespoon salt, or more to taste
- ½ bunch cilantro, chopped
- 2 eggs, beaten
- 2 tablespoons vegetable oil, or as needed
Why You'll Love Making This
Smart Cooking Tips
- Chill the mixture before shaping to help the kebabs hold their shape while frying.
- Fry on medium heat to ensure they cook evenly without burning.
Step 1
Soak the lentils in enough water to cover them for at least half an hour, then drain. In a large pot, combine the soaked lentils, 4 1/4 cups of water, ground chicken, chopped onion, green chilies, ginger-garlic paste, garam masala, and salt. Bring everything to a boil, then lower the heat and let it simmer until most of the water is absorbed and the lentils are soft, which should take about 20 to 25 minutes.
Step 2
Once cooked, transfer the mixture to a food processor and pulse until it’s smooth. Stir in some chopped cilantro for freshness. Shape the mixture into small patties, then dip each one into beaten eggs to help them hold together.
Step 3
Heat some oil in a large skillet over medium heat and fry the patties in batches. Cook them for about 3 minutes on each side, or until they’re golden brown and crispy. Serve warm and enjoy!
