Place the split bengal gram in a pot and cover with water.

Bring to a boil, then reduce heat and simmer until the gram is tender. This typically takes about 30-40 minutes. Once done, drain any excess water and set aside to cool.

In a separate pot, add the skinless, boneless chicken breast along with the spices (cinnamon sticks, sabut zeera, coriander seeds, black cardamoms, pepper cloves, black pepper corns, red chilies, salt, turmeric powder) and Shan ginger garlic paste.

Cover with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked, approximately 20-25 minutes.

Once cooked, remove the chicken from the pot and shred it using a fork or chop it finely.

In a large mixing bowl, combine the cooked chicken and boiled bengal gram.

Add freshly chopped coriander leaves, green chilies, and finely chopped onion to the mixture. Mix well to incorporate all the ingredients evenly.

Take portions of the mixture and shape them into round kababs, ensuring they are of equal size for even cooking.

Place the shaped kababs on a tray lined with parchment paper and freeze them until firm. Once frozen, transfer them to a resealable freezer bag for long-term storage.

When ready to enjoy, simply thaw the kababs in the refrigerator if frozen, then cook them in a frying pan with just a half teaspoon of oil per kabab until golden brown on both sides.