Hello foodies! here I bring another delectable recipe for you all.
Looking out for a snack or maybe a main course dish to be prepared with boneless chicken? Yes, the dish I am sharing is just like that. It can be served both as an evening snack or maybe a partner to your biryani. (Pssst. that’s a great combo believe me….)
It is CHICKEN SHAMI KABAB. You can happily add it to your food list and won’t regret trying it for once. So let’s get started with the recipe of lip-smacking Chicken Shami kababs.
What is Chicken Shami Kabab?
Shami kababs are mostly shallow fried round-shaped kababs. The key ingredients are chicken keema and chana dal. Besides this, it uses exotic Indian spices like red chilly, jeera, cinnamon, black pepper and veggies like onion and ginger. Because this recipe uses chicken and also chana dal, so it becomes a recipe loaded with protein.
Recipe Of Chicken Shami Kabab
- 500 gm chicken boneless
- 125 gm chana dal ( soaked for 3-4 hours)
- garam masala (1/4 tsp jeera, 1black elaichi, 1/2 inch daal Chini, 2 green elaichi, 1/2 javitri, 1/2 jaiphal)
- salt to taste
- 4 red chilly
- 1 onion sliced
- 1/2 inch piece of ginger
- 4 cloves of garlic
- 1 cup of water
- Ingredients to be added to the cooked chicken
- 1 chopped onion
- 2-3 green chilies chopped
- a handful of coriander leaves chopped
In a pressure cooker put the chicken, chana dal and the spices including ginger-garlic and onion. Add water to this. Pressure cook it on medium flame till the chicken and chana dal are soft and moist. (Approximately 3 whistles will do the work).
Once the mixture of kababs has been cooked cool it down and blend it into a fine paste. Add to this chopped onion, chilies, and coriander leaves. Combine well all the ingredients. Take small ball-sized portions from this mixture. Roll and flatten at the top with the help of your palms. Shallow fry them in a pan till they turn golden brown. Serve them hot with green chutney.
Additional Tip: To make your kababs more exciting, dip them in a slightly beaten egg. Then fry them. It’ll give your kababs a nice coating and more flavor.