Chicken Shami Kabab

Name: Chicken Shami Kabab
Total time: 3600 s
Yield: as desired
Cuisine: Pakistani
Ingredients: 1/2 kg Boneless Chicken; 250 gm Chana dal; 1 tbspn whole spices+ 2 Cinnamon sticks; 1/2 tsp Ajwain; 1 tsp salt (as per taste); 1 tbspn Cumin seeds; 1 tbspn roasted crushed Coriander; 1/2 tsp red chilli flakes; 3 Red Chili's Whole; 1 pinch Black Seeds; 2 tbspn Garlic paste; 1 tbspn ginger paste; 1 Cup fresh Coriander leaves chopped; 4-5 Green chillies finely chopped; 1/4 Cup Mint leaves; 3 Eggs; Water as required; Oil

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

AssalamOAlaikum 🌹
#kabab
Shami Kabab Recipe. When it comes to starters, Chicken Shami Kabab is one of the best non-vegetarian snacks to be served. You will not only love eating it, but also enjoy cooking this quick snack. Perfect for a dinner party, it can be served with coriander or mint chutney.

Sumreen Farooq @Sf_kitchen2012

Saved

Ingredients

1 hour

as desired

1/2 kgBoneless Chicken
250 gmChana dal
1 tbspnwhole spices+ 2 Cinnamon sticks
1/2 tspAjwain
1 tspsalt (as per taste)
1 tbspnCumin seeds
1 tbspnroasted crushed Coriander
1/2 tspred chilli flakes
3Red Chili's Whole
1 pinchBlack Seeds
2 tbspnGarlic paste
1 tbspnginger paste
1 Cupfresh Coriander leaves chopped
4-5Green chillies finely chopped
1/4 CupMint leaves
3Eggs
Water as required
Oil

Saved

Steps

1 hour

1

Soak 250gm of chana dal for at least 30 minutes.
2

In a pressure cooker heat 2 tbspn oil and add cumin seeds, whole spices+cinnamon, crushed coriander, ajwain,black seeds, red chilli and chilli flakes. Saute for 1-2 minutes.
3

Now add the soaked chana dal and mix thoroughly.
4

Add the boneless chicken and salt. Bring to simmer, adding required quantity of water.
5

Cook until all the water has evaporated and chicken is tendered.
6

Let it cool for some time and then grind all the ingredients to a thick paste.
7

Now add ginger paste, green chilli finely chopped, garlic paste, coriander leaves chopped and mint leaves. Mix all the ingredients to combine well.
8

Now add the 2 raw eggs liquid and mix thoroughly.
9

Using your palm make the kababs of any desired shape and size, generally flat round shape.
10

Now dipping in egg fluid shallow fry the kababs from both sides till golden brown.
11

You can serve the kababs hot with chutney of your choice.