Chicken shami kabab

Name: Chicken shami kabab
Yield: 4to 5 servings
Cuisine: Pakistani
Ingredients: 200 gm Chana daal (Split Bengal gram) (Soaked 2 hours); 3-4 cup Pani (Water); 1/2 Chicken boneless (Cubes); 8-10 Lal mirch sabut (Button red chilies); 1 & 1/2 tbs Adrak lehsan paste (Ginger garlic paste); 1/2 tsp or to taste Namak (Salt); 1 tbs Dhania (Coriander seeds) Roasted and crushed; 1 tbs Zeera (Cumin seeds) Roasted & crushed; 1 medium Onion; 1/4 Cup Hara dhania (Coriander leaves); 1/4 Cup Podina (Mint leaves); 2-3 Hari mirch (Green chilies); 1 tbs Garam masala powder (Whole spice); 1-2 Anda (EGG); Oil for frying

Sajal Fatima @cook_21028453

#HAPPYBIRTHDAYCOOKPAD
Shami kabab With Tea is a very good combo i made kabab to make my tea time more delicious😋😋 must try my special homemade recipe and share you experience 😍😍😍

Sajal Fatima @cook_21028453

#HAPPYBIRTHDAYCOOKPAD
Shami kabab With Tea is a very good combo i made kabab to make my tea time more delicious😋😋 must try my special homemade recipe and share you experience 😍😍😍

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Ingredients

4to 5 servings

200 gmChana daal (Split Bengal gram) (Soaked 2 hours)
3-4 cupPani (Water)
1/2Chicken boneless (Cubes)
8-10Lal mirch sabut (Button red chilies)
1& 1/2 tbs Adrak lehsan paste (Ginger garlic paste)
1/2 tspor to taste Namak (Salt)
1 tbsDhania (Coriander seeds) Roasted and crushed
1 tbsZeera (Cumin seeds) Roasted & crushed
1medium Onion
1/4 CupHara dhania (Coriander leaves)
1/4 CupPodina (Mint leaves)
2-3Hari mirch (Green chilies)
1 tbsGaram masala powder (Whole spice)
1-2Anda (EGG)
Oil for frying

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Steps

1

In pot,add split Bengal gram,water and bring it to boil,add chicken and mix well.
2

Add button red chilies,ginger garlic paste,salt,coriander seeds,cumin seeds and mix well. -Cover and cook until tender (6-8 minutes approx.) and then cook on high flame to reduce water and let it cool.
3

In chopper,add chicken mixture,whole spices powder,grind until well combined.
4

Add coriander leaves,mint leaves,green chilies,Chopped Onion and egg in chicken mixture and mix until well combined..
5

Wet your hands with water,take a mixture and make 15-18 shami kababs of equal sizes and can be stored up to 1 month in freezer.
6

In frying pan,heat oil and fry kababs until golden brown.
7

Serve with ketchup.