These are super easy kebabs – made with chicken breast, spices, garlic, ginger and onions (the whole North Indian shebang!) They are tender and delicious, and easy enough for even a novice cook! Perfect as a starter for guests at dinner.
These kebabs are show stopper in Ramadan for Iftar, favourites of all Muslims kids or adults!
If you like chicken shami kebabs, you are going to love these. I tried chicken shami kebabs just like you will get when you make this recipe. I am telling you… shami kebabs do not get any better.
They are delicious served with a side of coriander and chilli chutney, rumali rotis and a cold lager to two!
The goal with these amazing chicken shami kebabs is to get the exterior a crispy, deep golden brown with a soft, somewhat stringy texture in the centre!
What sets Shami Kebabs apart from other kebabs is the use of chana dal, a type of lentil.
Shami Kebabs have always been my best bud, helping me out through tough times.
Along with cooking the chicken, you cook chana dal and then mix the two together into a dough-like mixture. This gives the kebabs their distinctive texture. The seasoning is similar to other kebabs but to help hold the mixture together, additional binding agents such as beaten eggs and bread crumbs may be used.
Ingredients for Lajawab Chicken ke Shami Kabab
Steps for Lajawab Chicken ke Shami Kabab
Lajawab Chicken ke Shami Kabab
Ingredients
1 tablespoon Coriander Seeds
1 teaspoon Caraway Seeds
1 Black Cardamom
3 Green Cardamoms
5 to 6 Cloves
Small Nutmeg
1/4th piece Mace
Half inch Cinnamon Stick
Half teaspoon Pepper Corns
2 Bay Leaves
4 to 5 Dried Red Chillies
500 grams Boneless Chicken
150 grams Chickpea Lentils -Chana Dal
20 to 22 Garlic Cloves
One and half inch piece Ginger
1 big Onion
One and a half teaspoon Salt
2 teaspoon Kashmiri Red Chilli Powder
1/4th teaspoon Turmeric Powder
1 tablespoon Clarified Butter
1 cup Water
1 Egg
1 medium Onion
Mint Leaves
2 Green Chillies
Steps
Dry roast 1 tbsp coriander seeds, 1 tsp caraway seeds, 1 black cardamom, 3 Green cardamom, 5 to 6 cloves, small nutmeg, 1/4 piece mace, half inch cinnamon stick, half tsp pepper corns, 2 bay leaves, 4 to 5 dried red chillies in a pan for 1 to 2 minutes.
When cool down grind it into a coarse powder and keep aside.
Take 150 grams chickpea lentils that is chana dal wash it and soak it in water for 2 hours.
In a pressure cooker, take 500 grams boneless chicken, add the soaked chickpea lentils, 20 to 22 garlic cloves, one and half inch piece Ginger, 1 big onion, 1 and a half teaspoon salt, 2 teaspoon Kashmiri red chilli powder, 1/4 teaspoon turmeric powder, 1 tbsp clarified butter, 1 cup water mix it.
Then cook on high flame till one Whistle and then low the flame and cook for 10 to 15 minutes. Then of the flame and let the pressure settle.
Then open the pressure cooker and check the mixture of the chicken, if there is any water left in the mixture, dry it up on high flame.
When the water is dried off the flame and let it cool down.
After the mixture is cool down grind it, then add 1 egg, 1 medium chopped onion, some chopped mint leaves, 2 chopped green chillies mix it well.
Prepare kababs in the shape and size of your choice.
Heat some oil in a pan and shallow fry kebabs till crispy Golden on both the sides.
Serve them hot with pav, chutney Onion Rings and lemon.
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Tips. * Be sure to soak the chana lentils for at least 30 minutes. If time permits, you can soak them longer which will speed up the cooking process. * You can form the patties by simply using your hands to do so. If you have a round mould, it will make them look more uniform and neater. * Be sure to get the oil in your pan nice and hot. Then sear the kebabs until golden brown and crispy on both sides.
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