Chicken Shami Kabab, delicious and spicy kababs. Shami kababs are generally made with ground meat in India. Here I used chicken instead of mutton or beef. This kababs are good to serve as snacks or with warm rice as side dish, can serve with roti also. Best to serve with mint chutney or with any spicy sauce. Here is recipe for you all to try.
- Chicken 500gm, boneless
- Potato 1 big one, cut into medium cubes
- Chana Dal 1/2 cup
- Onion 1 big size, chopped
- Garlic 8 to 10 cloves, chopped
- Ginger 1 medium size piece, chopped
- Dry Red Chili 3 or 4 nos
- Black Pepper Corns 12 to 15 nos
- Cloves 6
- Cardamom 3
- Cinnamon stick 1 medium piece
- Fennel Seeds 1 tsp
- Turmeric Powder a pinch
- Water 1/4 cup
- Onion 1 small one, finely chopped
- Green Chili 3 nos, finely chopped
- Lemon Juice 1 tsp
- Coriander Leaves few chopped
- Eggs 1 big one
Clean and rinse boneless chicken with little turmeric powder, cut chicken into medium size cubes and keep it aside. Take a pressure cooker and add cubed chicken pieces, chana dal, potato pieces, onion, garlic, ginger, dry red chili, black pepper, cloves, cardamoms, cinnamon stick, fennel seeds, turmeric powder, salt and 1/4 cup water. Cover and cook on medium flame for 3 to 4 whistles. Switch off the flame. Once the pressure goes, open the cooker and cook for few minutes until the water evaporates and get it dry completely. Now keep it aside to cool down. Once its cools down put it in the blender or food processor and grind to a fine mixture. Now transfer this into a bowl and add finely chopped onion, green chilli, lemon juice, coriander leaves and combine everything well. Please check the salt if need add accordingly. Now beat the egg in another bowl and keep it aside.
Heat fry pan with 2 tbsp of oil on medium flame. Grease your palms and make medium size balls with this chicken mixture, now flatten it and make round patties. Dip the patties into beaten egg one by one and shallow fry until browned on both sides. Remove and keep it on kitchen towel and serve after 20 or 25 minutes with your favorite sauce or chutney.
NB: Please take care of the flame while frying the kabab not to burn them. Spices please adjust according to your taste. You can make patties on the previous day and keep it in the fridge, dip in egg and fry next day. You can keep the patties in the freezer for few months, when need fry and use them. Enjoy cooking ..