Chicken Shami Kebab
Chicken boiled with chana daal and whole spices, blended to paste and shallow fried making kebabs.
Cuisine
Indian
,
Mughlai
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
20
minutes
20
minutes
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
20
minutes
20
minutes
Ingredients
1
Lb
Chicken Breast
cut to small pieces
1/2
cup
Chana daal
4
No.
Green cardamom
3
No.
cloves
1
No.
Cinnamon [whole]
medium size
5
No.
Garlic cloves
1
No.
Potato
medium size, cut to cubes
2
No.
Onion
cubed
3
No.
Green chilies
1/2
tsp
Turmeric Powder
1
tsp
Salt
1/2
tsp
Fennel seeds
1
No.
Egg
1
cup
All purpose Flour
1
cup
Coriander leaves
1/2
tsp
Cumin powder
1
cup
Water
1/2
cup
olive oil
1/2
cup
Besan
Salt
According to your taste
Instructions
Boil the whole chicken breast with chana daal,cinnamon, cloves, cardamom, fennel seeds, Onion, green chilies, coriander leaves, potato, garlic, cumin powder, turmeric powder and salt. Add water.
Boil till all the water evaporates and the mix is completely dry.
Let the mix cool down completely and blend it till its smooth. Make sure it isn’t pasty. Grind it in chopper.
Dry roast the besan.
Add the roasted besan to the mix.
Add whisked egg to the mix. Mix everything well.
Make the Kebabs. Roll the Kebabs in All purpose flour. Add a little salt to the All purpose flour before you roll the kebabs
Heat oil in the pan. Add kebabs to the pan.
Fry the Kebabs till they are cooked and crunchy from both sides.
Serve hot.
Serve with coriander chutney on the side. Enjoy!!!