Description
How to Make Chicken Shami Kebab
Prepare the Chicken Mixture:
-
In a pot, add:
- Boneless chicken (500g, cubed)
- Chana dal (split Bengal gram) (½ cup, soaked for 1 hour)
- Garlic (4–5 cloves, minced)
- Ginger (1-inch piece, minced)
- Onion (1 small, chopped)
- Green chilies (2, chopped, optional for spice)
- Salt (1 tsp, or to taste)
- Black pepper (½ tsp)
- Red chili powder (1 tsp)
- Cumin powder (½ tsp)
- Garam masala (½ tsp)
- Water (1 cup, for cooking the mixture)
-
Cook on medium heat until the chicken and dal are fully cooked, and the water dries completely.
-
Let the mixture cool and grind it into a smooth dough-like paste.
Prepare the Kebab Dough:
-
In a bowl, mix the ground chicken mixture with:
- Chopped coriander (2 tbsp)
- Chopped green chilies (1, optional)
- Lemon juice (1 tbsp, for flavor)
- Egg (1, beaten, for binding)
-
Mix well and refrigerate for 15–20 minutes to firm up.
Shape the Kebabs:
- Take small portions and shape them into round patties (kebab shape).
- Place them on a tray and refrigerate for 10 minutes.
Cook the Kebabs:
- Fried: Heat oil in a pan and shallow-fry kebabs on medium heat until golden brown and crispy on both sides.
- Baked: Preheat oven to 200°C (400°F), brush kebabs with oil, and bake for 15–18 minutes, flipping halfway.
- Air-Fried: Cook at **180°C (350°F) for 10–12 minutes, flipping halfway.
Enjoy!
Serve hot with mint chutney, ketchup, or yogurt dip. Perfect for snacks, sandwiches, or Iftar! 🔥🍗😋
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