Murgh Ke Shami

• 1-1/4 lb. boneless chicken
• 1/2 cup chana dal
• 2 one-inch pieces of ginger chopped
• 8 cloves of garlic, chopped
• 2 medium sized onions
• 2 Tbsp. cilantro leaves
• 2 Tbsp. mint leaves
• 2 tsp. lemon juice
• 3 Tbsp. oil, to pan-fry
• 1/2 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 5-6 peppercorns
• 3-4 large cardamoms
• 1 tsp. cayenne pepper
• 1 tsp. garam masala powder
• 1/2 tsp. each, mace and cardamom powders
• Salt to taste

1. Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours.
2. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing.
3. Divide into sixteen equal portions and keep aside.

boneless chicken, chana dal, ginger, garlic, onions, cilantro, mint leaves, lemon juice, oil, cumin seeds, coriander seeds, peppercorns, cardamoms, cayenne pepper, garam masala, powders, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7899 (may not work)