CHICKEN SHAMI KABAB RECIPE AT HOME
Channa daal – ¼ cup
Approximately 250 grams of boneless chicken
Onion: one finely sliced
Ginger and garlic, both crushed to equal two tablespoons.
12 teaspoons of red chilli powder
a one-fourth of a teaspoon’s worth of ground coriander
Black pepper powder – 1 tsp
Garam masala powder – ¼ tsp
1/4 teaspoon of ground cumin
Water – 1 ½ cups
One little potato, steamed, cooked, and mashed with the skin removed.
Green chilli – 2, chopped
3 tablespoons of fresh coriander leaves
Mint leaves – 2 tbsp.
Egg (raw) – half
Lemon juice – 2 tsp
Salt – to taste
a sufficient amount of oil for shallow frying
Soak the channa daal for around three to four hours in water.
Put 1 12 cups of water in a deep pan, soaked daal, chicken pieces, onion, ginger, garlic, red chilli powder, coriander powder, black pepper powder, garam masala powder, cumin powder, and adequate salt to a boil.
Turn the heat down to low and continue to cook until the chicken pieces and channa dal have lost their moisture content and are fully cooked through. Take it away from the fire and let it cool to room temperature. Use a grinder to reduce it to a powder, then transfer it to a basin.
In addition to this, mix thoroughly mashed potato, green chilli, coriander leaves, mint leaves, half an egg, and lemon juice. If necessary, sprinkle on a little bit of salt. Make 10 to 12 balls out of the mixture, then give them a little press to form the shape of a shami kabab.
(if the mixture is sticky, add enough bread crumbs to make it firm and continue with the recipe.)
Heat some oil in a skillet that won’t adhere to anything, then shallowly fry the meat while flipping it occasionally over a medium burner. To be served hot.
Makes roughly 10–12 shami kababs.
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