First take a clean mixer grinder. Put 1 tsp of cumin seeds, 1 tsp of black peppercorn, 1 piece black cardamom, a 2-inch stick of cinnamon, 8 cloves, and 3 red chilies.

Grind them roughly to a powder.

Put 500 gm of boneless chicken and ½ cup of soaked Bengal gram split (chana dal) in a kadai. Follow it with 1 tbsp of ginger paste and 1 tbsp of garlic paste, 1 tsp of regular table salt, 1 tsp red chili powder, the powdered spices, 1 medium size onion cut into four pieces, 3 bay leaves, and 1.5 cup of water.

Mix, cover and cook for 30 to 35 minutes on a high flame, stirring one time after 5 minutes. Remove the cover, stir and cook for another couple of minutes till the water evaporates.

When it is nicely dry, add fresh lemon juice or 1 tsp of dry mango powder (amchur) to it. Mix. Turn the flame off. Let it cool. (Pro tip: If you like the kababs to have a sourer taste, you can add more lemon juice or amchur powder).

Transfer the mixture to a food processor. Add 1 egg. This will act as the binding agent. (Pro tip: You can add the egg later on while mixing other ingredients to the mixture).

Blend it into a smooth paste.

Transfer to a bowl.

Add ½ cup of finely chopped onions, ½ cup of finely chopped fresh coriander leaves, ½ cup of finely chopped fresh mint leaves, and 4 pieces of finely chopped fresh green chilies.

Mix nicely.

Grease your hands. Take a small amount of the mixture. Make a cutlet.

Shape all the cutlets. Keep them on a plate.

Take an adequate amount of oil in a kadai. Heat it on a high flame. Release the cutlets one by one. Fry for a couple of minutes. Flip them and fry for another couple of minutes.

Remove them when they are golden brown on both sides.

Your tasty and spicy homemade chicken kababs are ready. Arrange them on a plate and serve them hot with tomato ketchup, lemon rings, and fresh cucumber rings.