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Chicken Resha kebab with split chickpeas (chana dal) #cookpad #mycookbook
Chicken Resha kebab with split chickpeas (chana dal) #cookpad #mycookbook

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We hope you got benefit from reading it, now let’s go back to chicken resha kebab with split chickpeas (chana dal) #cookpad #mycookbook recipe. To cook chicken resha kebab with split chickpeas (chana dal) #cookpad #mycookbook you need 4 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Chicken Resha kebab with split chickpeas (chana dal) #cookpad #mycookbook:
  1. You need 1 cup split chickpeas
  2. You need Boil with(7 Kashmiri red chilli, 1 tsp coriander seeds, 1 tsp cumin seeds, 6 black pepper
  3. Get 2 stick cinnamon (small) 4 cloves,3 cardamom, 1 black cardamom, 1 onion, 3 cloves garlic, 1/2 inch ginger sliced and 1 tbsn salt)
  4. Get 1/2 kg chicken, 1 egg, 1 small onion chopped, 2 green chillies chopped, 1 cup coriander leaves and mint leaves and a pinch of salt(check seasoning)
Instructions to make Chicken Resha kebab with split chickpeas (chana dal) #cookpad #mycookbook:
  1. Boil the lentils with 1 cup of water with the pic 2..ingredient and ginger,garlic,salt..boil till lentils are half done
  2. Now add the chicken with little water and cook till both done…make sure u dry up all the liquid on high flame.pic3
  3. Now remove some chicken pieces to shred while rest will grind all together in fine paste…(remove big chunks of garam masala n grind separately)now add the shredded chicken n mix altogether n now add 1 egg with little salt n mix well
  4. Now add the onion,coriander leaves, mint leaves, green chillies and mix well.make small patties(14)and shallow fry them.
  5. Serve hot with green chutney/sauce and ur favourite salad n enjoy😊

You can prepare them in advance and keep in the refrigerator in an airtight containerThese stay Good for four to five days in the freezer Compartment. Mix with boiled potatoes and add in the spices. Add lemon juice and green chillies too. Chana Dal beans look like split peas, but they are textured and not smooth on the outer side. Chana dal is often used in Northern Indian dals and used in southern Indian cooking in tempering, chutneys and sauces.

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