Soak chana dal for half hour. Drain water and add it to the pressure cooker. Add the boneless cubed chicken along with 2 bay leaves, a few peppercorns,2 green, and black cardamoms,1 small stick of cinnamon, and 1/2 tsp salt. Add 1 cup of water and pressure cook up to 2 whistles. Release steam and dry up excess water. Discard whole spices. Cool and grind to a paste along with ginger garlic paste and chopped coriander.

Dry roast and grind to a powder: cumin seeds, black peppercorns, bay leaves, dry red chilies, cinnamon, cardamom, and cloves. Add 1 tsp of this garam masala to the kabab paste. Also add finely chopped green and red chilies, chopped onion, coriander, black pepper powder, red chili powder, meat masala,2 tsp lemon juice, and 1 tbsp gram flour (if needed). Add beaten egg as needed, and 1 tbsp oil and mix to form a tight dough.

Make lemon sized 8 to 10 equal balls from the dough and flatten them to form round-shaped kababs. Refrigerate for an hour before shallow frying them. Dust each kabab with all-purpose flour.Heat 2 tbsp oil or ghee in a pan and pan fry them till they have a crispy brown coating while soft inside.

Serve delicious Chicken Shami Kabab as an appetizer or as a side dish with pulao,rumali roti at parties along with a tangy yogurt coriander dip, lemon wedges, and onion cucumber salad.