CHICKEN SHAMI KABAB

 

CHICKEN SHAMI KABAB.

Shami Kabab is a minced meat kebab that literally melts in your mouth. Kabab was an integral part of the daily diet of Indian royalty. It’s said that a chef invented this silky-smooth kabab during the Mughal era – for a toothless Nawab of Lucknow.

Well, we have no idea whether this story is true, but we do know that these delightful little appetizers are incredibly soft and smooth to please your taste-buds. It is made of minced chicken or mutton, chana dal and spices. The meat is ground and mixed with lentils or other fillers. A variety of spices are added. Among the many spices, Cumin is a favorite as well as Cardamom. Other spices, like peppercorns, ginger or even cinnamon are also included, usually ground whole together with the meat.

Shami Kababs are a terrific evening snack, really drool worthy!

The silky Shami kababs are a delicious side to any meal, but they can be enjoyed on their own with a side of hot Naan , Onions and spicy Mint Chutney  and sprinkle with lemon juice. Many Chef’s in India were famed for making the best Shami kababs. 

To cook with me kindly click to the youtube link below and give your evening a delightful twist.

https://youtu.be/445V-KYGcts

Chicken Shami Kabab Recipe. 1)   Chicken Kheema   (Minced Chicken)         -               500 Gms. 2)  Chana Dal (Split Chickpeas)                         -              ½ Cup. 3)  Ginger/Garlic Paste                                        -              2 Tbsp. 4)  Kashmiri Laal Mirch (Whole Red Chilly)   -              2 to 3 Pc 5)  Jeera (Cumin Seeds)                                       -              1 to 1 ½ Tsp. 6)  Dhaniya whole (Corriander Seeds)              -              1 to 1 ½ Tsp. 7)   Laung (Cloves)                                                 -              4 Pcs. 8)  Hari Elaichi (Green Cardamon)                   -              3 Pcs. 9)  Kali Mirch (Whole Black Pepper)                -               5 Pcs. 10)  Dalchini (Cinnamon Stick)                         -               1 inch 11)    Ajwain (Carom Seeds)                                 -               ½ Tsp. 12)   Namak (Salt)                                                 -               To Taste. 13)  Haldi Pwd (Turmeric Pwd)                        -                1 Tsp. 14)  Egg                                                                  -                1 full. 15)   Kotmir (Corriander Leaves) Chopped    -                 2 Tbsp. 16)  Pudina (Mint Leaves) Chopped               -                 ½ Tbsp. 17)   Hari Mirch (Green Chilly) Chopped       -                 2 Pc full. 18)  Ghee (Clarified Butter)                             -                  2 Tbsp.   Directions :- 1)            Soak ½ cup Chana Dal overnight. 2)           Heat Ghee. Add Red Chilly, Cumin seeds, Coriander seeds, Cloves, Black Pepper, Cinnamon stick & Carom seeds(Ajwain) and fry for sometime till the whole spices starts to crackle. 3)           Add Ginger/Garlic Paste and fry for sometime. 4)           Add Chicken Kheema (minced chicken) and fry well with the spices. 5)           Now add Turmeric powder(haldi), Salt, chopped Coriander & Mint leaves, chopped Green Chillies and Chana Dal. Fry well for sometime (approx. 10 Mins). 6)           Add Water and close the lid of the cooker and cook till Kheema and Dal is done. Cook and dry the excess water. 7)           In a mixer jar or Food processor add Kheema and one Egg and grind well to make batter. 8)          Make round kabab tikkis of the mixer, shape them round. 9)           Dip the kabab in the egg and shallow fry in a pan by adding ghee. 10)      Serve hot with Mint Chutney.

 

 Lets see our Final Product.