Shami Kabab Recipe

DELICIOUS FOOD

Shami Kabab Recipe

Savor the rich flavors of Indian chicken kabab with this easy Chicken Shami Kabab recipe – perfectly spiced, juicy, and ideal for snacks or appetizers.

To prepare chicken Shami Kabab: 500 grams of boneless chicken pieces Half a cup of cleaned and soaked chana dal Chopped ginger, 1 tablespoon 1 tablespoon of minced garlic One medium onion, chopped Shami Kabab Spice Mix :

2 tablespoons Add salt to taste. 250 milliliters of water Additional ingredients (to be added after cooking the chicken) One medium-sized potato, mashed after boiling Two chopped green chilies Chopped green coriander leaves, half a cup Half a cup of chopped mint leaves One tablespoon of lemon juice 1 egg Spice Blend for Shami Kabab: Twenty red chiles, dried Three tablespoons of coriander seeds Two tablespoons of cumin seeds One tablespoon of black peppercorns Two teaspoons of caraway seeds from Shahi Jeera One teaspoon of methi seeds Ten green cardamoms Two brown cardamoms Three 1-inch slices of cinnamon Ten cloves Two mace pieces Three bay leaves ½ teaspoon of nutmeg, grated

Instructions In a heated pan over medium heat, dry roast the ingredients for the Shami Kabab Spice mix for two minutes. Take off the heat, let it cool, and then crush it into a fine powder. Keep in a tightly sealed container. In a saucepan, heat the cooking oil and saute the chopped onion, ginger, and garlic for five minutes, or until the onion is pink and tender. Next, add salt, water, two tablespoons of Shami Kabab Spice Mix, soaked chana dal, and chicken pieces. Cook, covered, for 15 to 20 minutes, or until the chicken is cooked through and the water has evaporated. Take off the heat, allow the chicken mixture to cool, and then use a chopper to turn it into a smooth dough.

Remove the kabab aggregate in a massive bowl and add the other substances and mix well.

Take a handful of the mixture, form into kababs of favored shapes and shallow fry. Serve warm with mint chutney.