Chicken and Lentil Kebabs

Begin by placing the lentils in a large container, filling it with enough water to completely submerge them. Allow this mixture to rest for at least 30 minutes, permitting the lentils to rehydrate and soften. Next, carefully pour out the excess water from the container.

Now, combine the rehydrated lentils with 4 1/4 cups of fresh water, ground chicken, a diced onion, chopped green chile peppers, the ginger-garlic paste, garam masala, and a pinch of salt in a substantial cooking vessel. Bring the mixture to a rolling boil; then, decrease the heat and let it simmer for 20-25 minutes, or until most of the water has been absorbed and the lentils have become tender.

Following this, transfer the cooked lentil mixture to a food processor and process it until it reaches your desired consistency. Stir in some chopped cilantro to add freshness.

Using a spoon or spatula, shape the lentil mixture into uniform patties. Dip each patty into a beaten egg for added moisture and protection.

Heat a generous amount of oil in a large skillet over medium heat. Cook the patties in batches, turning them frequently until they are golden brown on both sides, taking approximately 3 minutes per side to achieve this.