Chicken Shami Kabab

Name: Chicken Shami Kabab
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms boneless chicken cubes; 1/4th cup split Bengal Gram / chana dal; 1 egg; As per taste Salt; 1 tsp ginger garlic paste; As Required Dry roasted and ground garam masala :; 3-4 green cardamoms; 1 black cardamom; 1 cinnamon; 3-4 cloves; 2 dry red chillies; 1 tbsp cumin seeds; 7-8 peppercorns; 2 bay leaves; 1 tsp Meat Masala; 1/2 tsp black pepper powder; 1/2 tsp red chilli powder; As Per Taste Salt; 1 tbsp gramflour; 1 tbsp all-purpose flour; 4 green and red chillies chopped finely; 1 onion chopped finely; 1 tbsp coriander chopped; As needed oil for shallow frying

Kumkum Chatterjee @cook_12055532

#MSR
Chicken Shami Kabab is a popular dish in Mughlai Cuisine. Shami kababs are small succulent chicken /mutton patties with chana dal and spices which are normally served as starters in Indian restaurants or at parties. They also pair well as a side dish with pulao or rumali roti.They look absolutely tempting when served with salad,lemon wedges and a dip of choice.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

300 gmsboneless chicken cubes
1/4th cup split Bengal Gram / chana dal
1egg
As per tasteSalt
1 tspginger garlic paste
As RequiredDry roasted and ground garam masala :
3-4green cardamoms
1black cardamom
1cinnamon
3-4 cloves
2dry red chillies
1 tbspcumin seeds
7-8peppercorns
2bay leaves
1 tspMeat Masala
1/2 tspblack pepper powder
1/2 tspred chilli powder
As Per TasteSalt
1 tbspgramflour
1 tbspall-purpose flour
4green and red chillies chopped finely
1onion chopped finely
1 tbspcoriander chopped
As neededoil for shallow frying

Saved

Steps

45 minutes

1

Soak chana dal for half hour. Drain water and add it to the pressure cooker. Add the boneless cubed chicken along with 2 bay leaves, a few peppercorns,2 green, and black cardamoms,1 small stick of cinnamon, and 1/2 tsp salt. Add 1 cup of water and pressure cook up to 2 whistles. Release steam and dry up excess water. Discard whole spices. Cool and grind to a paste along with ginger garlic paste and chopped coriander.
2

Dry roast and grind to a powder: cumin seeds, black peppercorns, bay leaves, dry red chilies, cinnamon, cardamom, and cloves. Add 1 tsp of this garam masala to the kabab paste. Also add finely chopped green and red chilies, chopped onion, coriander, black pepper powder, red chili powder, meat masala,2 tsp lemon juice, and 1 tbsp gram flour (if needed). Add beaten egg as needed, and 1 tbsp oil and mix to form a tight dough.
3

Make lemon sized 8 to 10 equal balls from the dough and flatten them to form round-shaped kababs. Refrigerate for an hour before shallow frying them. Dust each kabab with all-purpose flour.Heat 2 tbsp oil or ghee in a pan and pan fry them till they have a crispy brown coating while soft inside.
4

Serve delicious Chicken Shami Kabab as an appetizer or as a side dish with pulao,rumali roti at parties along with a tangy yogurt coriander dip, lemon wedges, and onion cucumber salad.