Chicken Shami Kebabs
Chicken Shami Kebabs
Ingredients:
- Boneless chicken 600 gm
- Split Bengal gram (chana daal) 1 cup
- Ginger 2 inch piece
- Garlic 10-12 cloves
- Onions 2
- Coriander leaves 2 tbsp
- Mint leaves 2 tbsp
- Lemon juice 2 tsp
- Oil to shallow fry
- Cumin seeds 1 tsp
- Coriander seeds 1 tsp
- Peppercorns 5-6
- Large cardamoms 3-4
- Red chilli powder 1 tsp
- Garam masala powder 1 tsp
- Mace and cardamom powder 1 tsp
- Salt to taste
To Serve:
Method:
- Wash the boneless chicken and drain out excess moisture. Soak chana daal for at least three hours. Peel and chop ginger and garlic finely. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside. Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir-fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder. Add boneless chicken and chana daal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana daal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Mince chicken and chana daal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
- Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown. Serve hot with onion rings and mint chutney.After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana daal as per your requirement.
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