Heat 1-2 cups of water in a pan.

Add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, salt, red chili powder, turmeric powder, chopped ginger, and garlic to the pan.

Cover and cook until the chicken is done and the dal is soft (approx. 40 min).

Discard any excess water.

Allow the mixture to cool.

Grind everything together to make a fine paste.

Add beaten egg, chopped mint, and coriander to the mixture and mix well.

Set the chicken mixture aside.

Prepare the filling by mixing hung curd with finely minced onion, salt, green chili, and coriander leaves in a bowl.

Pinch a lemon-sized ball of the kebab paste and flatten it between your palms into a disc.

Place a small amount of the hung curd filling in the center of the disc.

Cover the filling completely with the chicken paste, shaping it back into a disc.

Place the formed kebab on a tray lined with parchment paper.

Heat a skillet or shallow frying pan with a little oil.

Once the oil is hot, fry the kebabs over medium heat until browned on both sides.

Transfer the shallow-fried kebabs to a kitchen napkin to absorb excess oil.

Serve the Hyderabadi Chicken Shikampuri Kebab with dips like Dhaniya Pudina Chutney.