Chicken shami kabab recipe | How to make chicken shami kabab

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Wash and soak the chana dal for 2 to 3 hours, then drain and put it in a large pot or Dutch oven with water.
2. Add the ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cumin, cinnamon stick, green cardamoms and the meat.
3. Bring to a gentle boil, then partly cover and cook until the lentils and meat are completely tender, adding only as much hot water as needed.
4. Evaporate any excess water. Let everything cool completely, then discard the whole spices and any bones.
5. Grind the mixture in a food processor or onion chopper to a slightly coarse texture.
6. Add the green chili, onion, mint and coriander leaves. Taste and adjust the salt and heat.
7. Whisk one egg in a bowl until uniform, then add it to the mixture in batches and mix well to form a non-sticky dough.
8. Divide into 10 equal portions, roll each into a ball and flatten into a patty. Place on a tray; these can be frozen at this stage.
9. Frying: heat oil for shallow frying in a wide skillet. Dip each kebab in the beaten egg, lift with a fork and shake off the excess. Place in the hot oil and fry over medium heat until golden, then flip and fry until crisp. Drain on a wire rack or absorbent paper.
10. Air fryer: grease and preheat the basket. Air fry the kebabs at 185°C/370°F for 8 to 10 minutes, until crisp.
11. Oven: line a tray with parchment, brush the egg-washed kebabs onto it and bake at 200°C/400°F for 14 to 16 minutes, turning halfway through. Serve hot with mint chutney.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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