Chicken Shami Kebab
|Chicken Shami Kebab|
Chicken shami kebab is a traditional dish of India mainly emerged during the Mughal era. It is a popular dish in India, Pakistan and Bangladesh. Shami kebab is actually a patty made up of minced meat, spices and split Bengal gram (chana dal). Then dipped in egg and pan-fried.
But today l am making this Shami kabab with Chicken and it very easy makes you just need few ingredients and your lovely, yummy, tasty shami kebabs will be ready for any parties, celebration, family get to gathers.
Shami kebab is also famous for iftar during Ramadan. It gives one's a feeling of fullness and is very nutritious. My family love this we often made this at home simply as an evening snack or a starter for our meals I personally love eating this delicious Shami kabab with dal rice.
I have discovered that Shami kabab is made the first time for the toothless nawabs of Mughal era. I have no ideas is this story is true or not... I know you all love this recipe very much so let collect the ingredients and make our delicious Shami kababs.
Ingredients200g Chicken Boneless (cut in small pieces)
1 tbsp ginger garlic paste
1 tbsp gram masala
1/2 tsp turmeric
1-2 green chillies
1 cup chana dal
Salt to taste
2 eggs (for egg wash)
Oil for shallow frying
Method of preparation
Take a mixing bowl, add chicken, ginger-garlic paste, garam masala powder, turmeric, green chillies, and salt, mix and marinate the chicken for about 10 to 15 minutes.
Now in a pressure cooker add soak chana dal and the marinated chicken with 3 cups of water and pressure cook it for 3-4 whistles or until the dal is soft and chicken is well cooked with minimal moisture.
Cooldown the Shami Kabab mixture and grind it in a mixer grinder until smooth and has the consistency of dough.
( Note: The mixture should not be very soft so avoid using water while grinding the shami kebab mixture.
If the mixture is very very dry then choose a little water to smoothen it out.)
After the mixture has been ground. Make oval-shaped kebabs out of it.
Now dip the kebabs in egg wash and shallow fry them both the side in a pan until golden brown.
The shami kebabs are ready to serve hot with ketchup, mint chutney.
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