Ingredients

• 1 1/4 cups yellow lentils
• 4 1/4 cups water
• 1 pound ground chicken
• 1 onion, diced
• 4 green chile peppers, finely chopped, or more to taste
• 2 tablespoons ginger-garlic paste
• 1 tablespoon garam masala
• 1 tablespoon salt, or more to taste
• 1/2 bunch cilantro, chopped
• 2 eggs, beaten
• 2 tablespoons vegetable oil, or as needed

Instructions

1. Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
2. Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
3. Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
4. Shape mixture into patties and dip into beaten eggs.
5. Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.