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Add chicken, Sook Chana Dal, ginger and garlic paste, turmeric, red chili powder, coriander seed, cumin seeds, cinnamon stick, green cardamom, cloves, and black peppercorns to a pot.
Add a good amount of water to the pot.
Cook the mixture for about 30 to 45 minutes, or until all the water has evaporated and the mixture starts sticking to the bottom of the pan.
Remove the cinnamon stick.
Process the cooked chicken and dal mixture until it forms a paste.
Transfer the paste to a bowl.
Add chopped onion, chilies, and cilantro to the paste.
Add one egg to the mixture and mix well to bind.
Form the mixture into quarter cup patties.
Chill the patties in the refrigerator for 10 to 15 minutes.
Heat about a quarter of an inch of oil in a frying pan.
Dip the chilled patties in beaten egg.
Shallow fry the patties until golden brown and crispy on both sides.
Toast the buns in butter.
Scramble eggs to make a flat egg pancake, browning both sides.
Assemble the bun kebab by spreading mayonnaise on the bottom bun, adding the shami kebab patty, the folded egg pancake, raw onion, and Tamarind Chutney.
Place the top bun on top.
Serve with green sauce or ketchup on the side.