Ingredients
Equipment
Method
Preparation:
- To prepare the chicken shami kabab masala, take 250 grams of split chickpea lentils or chana daal. Wash it till the clean water flows. Now soak it in 1 & ½ glass of water for 2 to 3 hours so that the lentils will become tender.
- After soaking for 2 to 3 hours, put this daal along with its water into the pressure cooker.
- Now put 1 kg bone-in chicken into the cooker.
- Add one medium-size sliced onion and one potato (cut into 4 pieces). Now add little whole red chilies, garlic cloves (whole or cut), and ginger.
- Add red chili flakes, white cumin seeds, whole spices mixture (garam masala), salt, dry coriander seeds (crushed or whole). Mix all these things well.
Cooking the Chicken Shami Kabab Masala
- Close the lid of the pressure cooker and cook all the ingredients on high flame for 15 to 20 minutes. After 20 minutes see that the water in the mixture has evaporated completely.If the water is still there, dry it by keeping the pressure cooker on high flame for a few minutes more. But this time the lid of the pressure cooker is off.By this time all the ingredients will have become soft and tender. Now shift this mixture to another pot and let it cool.
- Now remove the bones from the Shami kabab masala. Make sure to remove all the bones.
Grinding the Shami Kabab Masala
- Add finely chopped medium-sized onions, green chilies, mint leaves, and coriander leaves to the kabab mixture.
- Add the mixture of ground spices (garam masala) to it. To enhance the taste, add chat masala. Add red chili powder and lemon juice or white vinegar to it. Mix all the ingredients well.
- Transfer all the ingredients to a mortar and pestle and prepare a homogenous mixture.
- After grinding, mix it well by hand, just like kneading dough to get a consistent mixture. Taste the salt, add more if needed.
- Now prepare kabab patties. First, lubricate your hands by applying some cooking oil. Now roll out a required portion from mince dough and make a dough ball.
- Shape the ball into a round patty on your palm.
- Prepare all the patties in the same way.
Frying the Chicken Shami Kabab
- Beat an egg gently in a bowl to make a uniform mixture. Pour 4 to 5 tbsp cooking oil into a frying pan for shallow frying. When the oil becomes hot enough, start frying the kababs. Keep the flame low.Dip the kabab patty in the egg mixture with the help of a fork. Gently shake off the excess egg mixture to keep the oil from turning frothy.
- Put the kababs in the frying pan one by one. They just need soft frying to get a beautiful texture. They don’t need to cook through because we have already cooked them in the pressure cooker.
- Flip the side of the kabab almost after 1& ½ minutes and cook the other side for another 1 & ½ minutes or flip the sides as needed.
- Fry the kababs on low heat till light brown or golden color. Now the kababs with an appealing texture and tempting fragrance are ready to serve.
- Shift them to the serving dish and serve these flavor-rich snacks with tea and tomato ketchup. You can also serve them with steamed rice and raita. They can also pair well with naan/chapati and raita or coriander-mint chutney.
