Chicken Shami Kebab is an Indian style kebab, where cooked chicken is combined with lentils and spices, shaped into a patty and shallow fried!
When it comes to starters, Chicken Shami Kebab is one of the best non-vegetarian snacks to be served. You will not only love eating it, but also enjoy cooking this quick snack. Shami kebabs are succulent minced chicken/lamb with chana dal with spicy masala filling inside and crispy fried on the outside. Serve it with coriander or mint chutney.
I truly agree with you that Shami Kebab should always be of meat and not chicken. But you will not believe that I even have a recipe for vegetable shami kebab. Everything remains the same except for the meat being substituted with raw banana, and this is just to keep my vegan readers happy. So Chicken shami kebab for all those who love chicken in any form and in case if good quality meat is not easily available.
This Kebab is crisp on the outside and succulent and tender inside, make them with your favourite meat of your choice.
The best part is that you can Shallow fry, pan fry, air fry or bake them for healthier choice.
Ingredients for Lajawab Chicken Shami Kebab
Steps for Lajawab Chicken Shami Kebab
Lajawab Chicken Shami Kebab
Ingredients
1 tablespoon Coriander Seeds
1 teaspoon Caraway Seeds
1 Black Cardamom
3 Green Cardamoms
5 to 6 Cloves
Small piece Nutmeg
1/4th Mace
1 inch Cinnamon Stick
Half teaspoon Pepper Corns
2 Bay Leaves
4 to 5 Dried Red Chillies
500 grams Boneless Chicken
150 grams Chickpea Lentil - Chana Dal
20 to 22 Garlic Cloves
Half inch Ginger
1 big Onion
One and half teaspoon Salt
2 teaspoon Kashmiri 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
Wash and soak 150 gms chana dal for 2 hours in water.
Dry roast 1 tablespoon coriander seeds, 1 teaspoon caraway seeds, 1 black cardamom, 3 green cardamom, 5 to 6 cloves, 1 small piece nutmeg, 1/4th mace, 1 inch cinnamon stick, half teaspoon Pepper corns, 2 bay leaves, 4 to 5 dried Red Chillies for a minute, when cool down grind them into a coarse powder and keep aside.
Heat a pressure cooker, add 500 grams boneless chicken, 20 to 22 garlic cloves, half inch Ginger, 1 big onion roughly chopped, one and half teaspoon salt, 2 teaspoon Kashmiri chilli powder, 1/4th teaspoon turmeric powder, drain the water from the soaked chana dal and add to the chicken, 1 tablespoon clarified butter, 1 cup water mix it well.
Cook it on high flame till one whistle and then on low flame for 10 to 15 minutes.
Do not release the pressure of the cooker, let the pressure remain after putting of the flame.
After opening the pressure cooker, check if any water is there remaining in the chicken mixture, if there then cook on high flame by stirring to reduce the water and then off the flame.
When the chicken mixture cools down add 1 egg and grind it into a soft mixture.
Then add 1 medium chopped onion some chopped coriander and mint leaves 2 chopped green chillies to the kebab mixture.
Mix it well and make round kebabs, the shape and size depends on your choice of the kebabs.
Now heat some oil in a flat Tava and shallow fry these kebabs from both the sides till crispy.
You can have these kebabs with chutney and ketchup.
You can also serve them as kebab pav.
Take a pav cut it into half, apply some green chutney, place the kebab on it, some onion rings, some mint leaves close it and have this amazing snack.
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Tips: *If you do not have time you can solve the chana dal in hot water for 15 to 20 minutes. *Adjust the chilli as per your taste.
