Chicken Shami Kebab

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! 🔥🍗😋