Chicken Shami Kebab

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Chicken Shami Kebab

Description

Cooking Time

Preparation Time :3 Hr 0 Min

Cook Time : 40 Min

Total Time : 3 Hr 40 Min

Ingredients

Serves : 8
  • 350 grams boneless chicken


  • 75 grams chana dal


  • 1/4 teaspoon turmeric


  • 1/2 teaspoon coriander powder


  • 1 teaspoon salt or to taste


  • 1 bay leaf


  • 1 inch cinnamon stick


  • 1 teaspoon cumin seeds


  • 2 Red Chillies


  • 2 eggs


  • 3 garlic cloves


  • 1 inch Ginger chopped


  • 1 teaspoon red chili powder


  • 2-3 green cardamom


  • 1 Green Chili finely chopped


  • 1 teaspoon Garam Masala


  • 4-5 tablespoon chopped coriander leaves


  • 1 small onion finely chopped


  • 2-3 tablespoon mint leaves

Directions

  • clean and soak chana dal in water for 3 hours
  • slice chicken into small pieces .Add salt red chilli powder coriander powder turmeric salt Garam Masala to chicken and mix well. keep it aside
  • drain excess water from chana dal
  • add chana dal and chicken to Pan, now add water just covering them
  • cinnamon cumin seeds, bay leaf ,cardamom, red chilli garlic ginger and salt to the water mix well
  • cover and cook until tender discard the bay leaf and strain excess water
  • allow to cool completely there should be no moisture in the mixture
  • Coarsely blend the mixture until it is dry and powdery
  • add onions green chillies coriander and mint leaves to the mixture and mix well
  • beat one egg in a bowl slowly add spoonful of the earth to the mixture and mix everything together until it forms a dough. do not add egg all at once.
  • Check and adjust seasonings if required
  • heat oil for frying in a pan divide the mixture into equal portions. shape them like balls and then flatten them like cutlets
  • beat second egg in a bowl did the kebabs in egg shake of the excess use for if required for lifting the Kabab
  • Place the kebab gently in the pan and Shallow fry on both sides until golden brown alternatively this can be deep fried or baked too
  • drain excess oil over tissue paper .serve hot with mint chutney or sauce
  • Tip: I always chill the Kebabs for 30 minutes before frying. This helps in retaining its perfect shape and texture