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Chicken Shami Kabab

 recipe for Chicken Shami Kabab. Here's a simple recipe you can follow:


Ingredients:

- Boneless Chicken: 500 grams

- Chana Dal (Split Bengal Gram): 1/2 cup

- Onion: 1, finely chopped

- Ginger-Garlic Paste: 1 tablespoon

- Green Chilies: 2, finely chopped

- Fresh Coriander Leaves: 2 tablespoons, chopped

- Mint Leaves: 1 tablespoon, chopped

- Red Chili Powder: 1 teaspoon

- Turmeric Powder: 1/2 teaspoon

- Garam Masala Powder: 1 teaspoon

- Roasted Cumin Powder: 1 teaspoon

- Salt: To taste

- Oil: For frying


Instructions:

1. Wash the chana dal and soak it in water for 1-2 hours. Drain the water and set it aside.

2. In a pressure cooker, add the soaked chana dal, boneless chicken, ginger-garlic paste, chopped onion, green chilies, red chili powder, turmeric powder, and salt.

3. Add enough water to cover the ingredients. Pressure cook for about 3-4 whistles or until the chicken and dal are cooked tender.

4. Once cooked, remove the pressure cooker from heat and allow it to cool down.

5. Once the mixture is cooled, transfer it to a blender or food processor and grind it into a smooth paste.

6. Transfer the paste to a mixing bowl and add garam masala powder, roasted cumin powder, chopped coriander leaves, and mint leaves. Mix well to combine.

7. Take a small portion of the mixture and shape it into a round or oval-shaped kabab.

8. Heat oil in a frying pan or skillet over medium heat. Fry the kababs until they turn golden brown and crispy on both sides.

9. Remove the kababs from the pan and place them on a paper towel to absorb any excess oil.

10. Serve the Chicken Shami Kababs hot with mint chutney or your favorite dip.


Enjoy your homemade Chicken Shami Kababs!

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