Chicken Shami Kabab

Grind all the Masalas in the Garam Masala section and set aside

Combine all the ingredients EXCEPT the green masala ones in a pot with 2 cups of water, bring to a boil and simmer on low for 45 minutes or until the daal is completely tender. You want it to essentially dissolve with a little pressure.
Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.

Now finely mince or use a food processor to chop the green masala ingredients.

for a smooth kabab run the entire meat mix through a food processor (in batches or one go) OR run half of it through a food processor and mix it into the original kabab mix. This gives you a more fulsome kabab
Stir in ALL the hara masala.
adjust seasoning at this stage.

Wet your palms and shape the kababs to your preferred size.
Line a tray with parchment paper/plastic wrap and place your kababs on it as you shape them. Place the tray in the freezer and once the kababs are frozen then you can transfer them to a freezer safe container or bag. They will keep well for up to six months.

shallow fry on medium high heat for about 1.5 minute per side