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Preparation Time : 30
Cook Time : 30
Total Time : 60
Chana Daal/Bengal Gram: 150 Grams
Ginger: 1/2” (Sliced)
Garlic: 6 Cloves
Green Cardamoms: 4
Cinnamon Stick: 1”
Degi Mirch/Red Chili Powder: 2 Teaspoons
Salt: 1 Teaspoon/As per taste
Oil: 4-6 Tbsp/As required (For shallow frying)
Water: 150 ml OR 2/3rd Cup
For Chutney:Fresh Coriander: 1/2 bunch
Fresh Mint Leaves: 1 handful
Yogurt: 2-3 Tbsp/As required
Sugar: 1 Tsp/As required (Optional)
Intro: These are my favorite among Kababs. Slightly crisp outside & soft inside. Blissfully delicious! Extremely easy to make these restaurant style Kababs. Just make sure to keep the proportions correct. A little bit here & there doesn’t make much difference but a lot of changes in proportions would totally alter the taste & texture.
(A) To make the Shaami Kabab:
Wash the Chana Daal thoroughly. Soak it in enough water to cover it for about 30 minutes.
Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water.
Place the Chicken in a medium Sauce Pan with 150 ml water (remember, the chicken would release some juices too), Ginger, Garlic, Cardamoms, Cloves & Cinnamon. Add a few drops of oil to avoid sticking to the bottom.
Cook covered over medium heat for 15 minutes, stirring occasionally. Open the lid. Check how much liquid is left. If there’s any liquid left, cook on high heat uncovered until the liquid is absorbed completely. Let it cool down.
Grind to a fine paste along with Red Chili Powder, Salt and an Egg. We want a thick & dry batter.
Transfer to a medium bowl.
Make medium sized patties & shallow fry in a nonstick pan over medium heat for 2-3 minutes. (The oil becomes slightly frothy because of the Egg - That’s normal). Flip only once with a thin spatula as these Kababs are very delicate. Fry until golden.
Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings.
(B) To make the Mint-Coriander-Yogurt Chutney:
Wash the Coriander Leaves & the Mint Leaves thoroughly under running water in a colander. Shake off the excess water. Grind to a fine Paste in a small Blender jar. You may add a little water to keep the blades running.
Transfer to a clean airtight glass jar. Store in the refrigerator.
When required, take 3-4 Tablespoons of the Paste & 3-4 Tablespoons of Yogurt. Stir it well. Add a little sugar if the Yogurt is too sour. Your Coriander-Mint-Yogurt is ready.
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