Jaideep Bhide
| 1 minute to read
CHICKEN SHAMI KEBABS
00:30
Non-veg
697kcalProtein
80gmFat
33gmCarbs
20gmIngredients
Boneless Chicken - 250 gms- Chana Dal - 30 gms (soaked overnight)
- Butter/Oil - 20 gms
- Onion - 1/2 (finely chopped)
- Egg - 1 whole
- Grated Garlic - 1 tsp
- Grated Ginger - 1 tsp
- Garam Masala - 1 tsp
- Fresh Coriander - 1 tsp
- Fresh Mint - 1 tsp
- Lemon - 1/2 no.
- Salt - to taste
- Dry Red Chillies - 5 to 6 nos.
- Bay Leaves - 2 nos.
- Peppercorns - 6 nos.
- Star Anise - 1 no.
- Cardamom - 3 nos.
- Black Cardamom - 1 no.
- Cinnamon - 1 no.
- Cloves - 5 nos.
- Coriander Seeds - 1 tsp
- Cumin Seeds - 1/2 tsp
Direction
Step-1
In a large pot, add the chicken, chana dal, ginger, garlic, salt, and all the whole spices.
Step-2
Add sufficient water and cook with the lid on for 10 minutes.
Step-3
Remove the lid and cook till all the water evaporates.
Step-4
Turn off the flame and remove the bay leaves, cardamom, black cardamom, star anise and cinnamon.
Step-5
Put the chicken, dal, and the rest into a blender. Add mint leaves, coriander leaves, garam masala, and lemon juice.
Step-6
Blitz till you get a very smooth paste. You don’t want any whole bits whatsoever.
Step-7
Remove to a mixing bowl. Add 1 whole egg and mix well.
Step-8
With your hands, shape the mixture into cutlets.
Step-9
Heat butter/oil in a pan. Add the cutlets and cook 5-7 minutes each side.
Step-10
Serve hot!
