Recipes easy to make Chicken Shami Kebab

Recipes easy to make Chicken Shami Kebab

The ingredients for making Recipes easy to make Chicken Shami Kebab

  1. 350 gm Boneless Chicken
  2. 75 gm Chana Dal
  3. 1/4 teaspoon turmeric
  4. 1/2 teaspoon coriander powder
  5. to taste Salt
  6. 1 bay leaf
  7. 1 inch cinnamon stick
  8. 1 teaspoon Cumin seeds
  9. Water as required
  10. 1 inch ginger chopped
  11. 3 garlic cloves
  12. 2 eggs
  13. 1 teaspoon garam masala
  14. 2 red chilies
  15. 1 teaspoon red chilli powder
  16. 2-3 green cardamom
  17. 1 green chilli finely chopped
  18. 4-5 tbsp chopped coriander leaves
  19. 2-3 tbsp mint leaves
  20. 1 small onion finely chopped
  21. As needed Oil for shallow frying

Step-step making Recipes easy to make Chicken Shami Kebab

  1. Clean and soak chana dal in warm 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

  2. Drain excess water from Chana dal

  3. Add chana dal, chicken to pan. Now add water just covering them. Add cinnamon,cumin seeds, bay leaf, cardamom, red chilies, garlic, ginger and salt to water. Mix well

  4. Cover and cook until tender. Discard bay leaf and strain excess water. Allow to cool completely. There should be no moisture to mixture

  5. Coarsely blend the mixture until it’s dry and powdery

  6. Add onions, green chilies, coriander and mint leaves to mixture. Mix well

  7. Beat 1 egg in a bowl. slowly add spoonful to mixture and mix everything together until it forms a dough. Check for salt and spices, adjust if required. Do not add all the egg mixture at once

  8. Heat oil for frying in a pan. Divide dough into equal portions. Shape them like balls and then flatten them like cutlets

  9. Beat second in a bowl. Dip the kebabs in egg, shake off the excess. Now place the kebabs in pan and shallow fry on both sides until golden brown. Alternatively this can be deep fried or baked too

  10. Drain excess oil over tissue paper. Serve hot with mint chutney/Sauce