Presenting Shami Kabab Chicken:
One of the most popular and tasty meals in South Asian cooking is shami kabab chicken. These soft, spiced kababs, which are traditionally made with minced pork and lentils, are ideal for sandwiches, snacks, or main courses. The addition of toasted gram flour, mint, and lemon zest gives this unusual chicken dish a distinctive, fragrant flavor.
🧄 Ingredients of Shami Kabab Chicken:
For the Chicken & Lentil Mixture:
- 500g of boneless chicken.
- 1 medium onion, finely chopped; 1/2 cup chana dal (split Bengal gram), steeped for 1 hour
- 3 cloves of garlic
- A fresh ginger slice, 1 inch
- 2 green chilies
- 1 teaspoon of cumin seeds
- 1/2 a teaspoon of black peppercorns
- 1 teaspoon of fennel seeds (for a distinctive scent)
- 1 little cinnamon stick
- 2 cloves
- To taste, add salt
- One and a half cups of water
For Mixing After Cooking:
- 1 small, well cut onion
- 1 tablespoon of fresh lettuce
- 2 tablespoons cut corianders (Coriander)
- 1/2 tablespoon garam masala
- 1 teaspoon of lemon juice
- 1 egg
- 2 tablespoons of stamped gram (or roasted roasted)
For Frying:
- Shallow-frying oil
- 1 egg (to coat prior to cooking)
🌿 Optional Twist: Fresh Green Paste (add for flavor)
Combine and use 1 tablespoon:
- Half a lemon’s juice
- 1/4 cup of mint leaves
- 1/4 cup of leaves of coriander;
- 1 green Chile & pinch of salt
- chopped finely
1. Cook the Chicken Mixture
- Put the soaked chana dal, chicken, chopped onion, ginger, garlic, green chilies, and entire spices in a pot.
- After adding 1.5 cups of water, boil the chicken until it is cooked through and the water has disappeared.
- After allowing the mixture to cool, take out any whole spices, such as cloves or cinnamon.
- Using a blender or food processor, grind the cooked ingredients into a fine, thick paste.
2. Add Fresh Flavors
- Put the ground chicken-dal paste, roasted gram flour, lemon juice, garam masala, chopped onions, mint, coriander, and one beaten egg in a big bowl.
- (Optional) For an herbaceous boost, add 1 tablespoon of the green paste.
- Thoroughly mix everything. The mixture ought to be moldable and smooth.
3. Shape the Kababs
- Wet your hands and shape the mixture into medium-sized round or oval patties (about palm-sized).
- If too soft, chill in the fridge for 15 minutes to firm them up.
4. Fry the Shami Kabab Chicken
- Heat an approximately small amount of oil over medium heat in a pan.
- Dip each kabab in beaten egg and fry until golden brown on both sides.
- To get rid of extra oil, you must drain it on paper towels.
🥙 Serve With:
- Mint yogurt chutney and ketchup
- Sliced onions and lemon wedges
- Naan or paratha or inside a wrap/burger
🧊 Storage Tip of Shami Kabab Chicken:
The formed, uncooked kababs can be frozen by sandwiching them between sheets of parchment. If necessary, thaw slightly, brush with egg, and cook fresh
