Chicken Shami Kabab Recipe

Description:

Chicken Shami Kababs are a popular South Asian delicacy made with minced chicken, chana dal (split chickpeas), and aromatic spices. These kababs are soft, flavorful, and protein-packed, making them perfect as a snack, appetizer, or side dish. They can be shallow-fried or deep-fried and served with chutney, salad, or parathas.

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Ingredients:

For the Kabab Mixture:

• 500g boneless chicken (preferably breast or thigh)
• 1 cup chana dal (split chickpeas), soaked for 2 hours
• 1 medium onion, chopped
• 4-5 garlic cloves
• 1-inch ginger piece
• 2-3 green chilies (adjust to taste)
• 1 tsp cumin seeds (zeera)
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp salt (or as per taste)
• 1 cup water
• 1 bay leaf
• 2-3 black peppercorns
• 1 small cinnamon stick

For Binding:

• 1 egg (for binding)
• 2 tbsp fresh coriander, chopped
• 1 tbsp mint leaves, chopped (optional)
• 1 small onion, finely chopped
• 1 tbsp lemon juice
• 2-3 tbsp breadcrumbs (if needed)

For Frying:

• Oil for shallow frying

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Instructions:

Step 1: Cooking the Mixture

1. In a pot, add chicken, soaked chana dal, chopped onion, garlic, ginger, green chilies, cumin seeds, coriander powder, red chili powder, turmeric, garam masala, salt, bay leaf, black peppercorns, cinnamon stick, and water.
2. Cook on medium heat until the chicken is tender and the water is completely evaporated. Stir occasionally to prevent burning.
3. Remove the bay leaf, cinnamon stick, and black peppercorns.
4. Let the mixture cool completely.

Step 2: Grinding the Mixture

5. Transfer the cooled mixture to a food processor and grind it into a fine, thick paste.
6. Add chopped coriander, mint, lemon juice, and finely chopped onions. Mix well.
7. Add the egg for binding. If the mixture is too soft, add breadcrumbs to adjust consistency.

Step 3: Shaping the Kababs

8. Grease your hands with a little oil and shape the mixture into round or oval patties.
9. Place them on a tray and refrigerate for 20-30 minutes to firm up.

Step 4: Frying the Kababs

10. Heat oil in a pan over medium heat.
11. Shallow-fry the kababs until they are golden brown and crispy on both sides.
12. Drain on paper towels to remove excess oil.

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Serving Suggestions:

• Serve hot with mint chutney, tamarind sauce, or ketchup.
• Pair with parathas and raita for a delicious meal.
• Use in burgers or sandwiches for a fusion twist.