SHAMI KABAB (STEP BY STEP GUIDE IN ENGLISH) | CHICKEN SHAMI KABAB

How To Make Shami Kabab - Chicken Shami Kabab - Kabab Recipe
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Shami kababs are silky soft that melt in your mouth. I call it a very healthy kabab as the meat is first boiled with lentils and then shallow fried to get a final touch. It can be made with beef, goat meat, lamb or chicken. Though I cooked the chicken in a pressure cooker, you can also make this in a regular pot. Please add more water if you see the water has dried up but the lentils are yet to get soft. The meat and lentils should all become buttery soft.
Ingredients required for making shami kabab - makes 10 to 12 kababs
* 750 gm/ 1.7 lb skinless chicken thighs with bones
* 200 gm / 7 oz / about a standard US measuring cup chana dal (Bengal gram/ yellow split chickpeas. If using 1kg meat please use 250 gm chana dal.
* 20 gm / 1 oz/ 5 large garlic cloves
* 15 / 0.5 oz / I inch length ginger
* 2 small potatoes or 2 small boiled potatoes
* 6 to7 black peppercorns
* 2 inch length cinnamon stick
* 1 large dry Indian bayleaf or 3 small bayleaves
* 2 dry red chillies (optional)
* 2 teaspoons salt or as per taste
* 2 tablespoons plain unflavored yogurt or a tablespoon thick Greek yogurt
* 130 gm / 5 oz / 1 medium to large onion finely chopped
* 1 teaspoon coriander seeds (dhania)
* 1 teaspoon cumin seeds (jeera)
* 1 teaspoon heaped garam masala powder
* 5 to 6 fresh mint leaves finely chopped
* 4 tablespoons finely chopped coriander leaves (cilantro)
* 1 cup hot water
* 1/4 th - 1/3 rd cup oil for frying
* one to two eggs
** Points to note -
* Can use beef/goat/lamb meat. Please do not use ground meat as they are dry.
* yogurt is optional but makes the kababs soft
* potatoes are optional but brings in a softness to the kababs.
* please shallow fry the kababs
* you can freeze the kababs - either freeze the boiled mix, then thaw it before cooking, add chopped fresh onions and cilantro after thawing and then form kababs and fry. You can also freeze them after forming kababs. Fry the frozen kababs by placing them in just little warm oil, keep the flame low and let the kababs heat up along with the oil.
Serve these as a side with the main meal, or have it with naan along with a chutney and fresh salad or have it just like a hamburger.
Green Chutney -    • CREAMY GREEN DIPPING SAUCE 3 TYPES | ...  
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