Steps to Prepare Speedy Chicken Shaami Kabab

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken shaami kabab. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Shaami Kabab is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken Shaami Kabab is something that I’ve loved my entire life.

Shami kabab recipe with video - Chicken shami kabab are a kind of meat kebabs that are popular in India and neighboring countries. These are made with ground meat or chunks of meat cooked with. Learn how to make chicken Shami kabab by Cooking with Asifa. Very easy step by step kabab's video tutorial.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken shaami kabab using 17 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chicken Shaami Kabab:

1. Make ready 600 Grams Chicken Thighs (Boneless,Skinless & fat removed)
2. Prepare 150 Grams Chana Daal/Bengal Gram (See conversion in notes below)
3. Make ready 1 Egg
4. Make ready 1/2 inch Ginger
5. Make ready 6 Cloves Garlic
6. Prepare 4 Green Cardamoms
7. Get 4 Cloves
8. Take 1 Inch Cinnamon Stick Or 1 Tsp Powder
9. Get 2 Tsp Degi Mirch/Red Chilli Powder:
10. Make ready 1 Tsp Salt
11. Make ready As needed Oil (For shallow frying)
12. Get 150 ml OR 2/3rd Cup Water (150 millilitres = 0.634 us cup)
13. Make ready For the Mint-Coriander Chutney:
14. Prepare 1/2 bunch Fresh Coriander/Cilantro
15. Get 1 handful Fresh Mint Leaves
16. Make ready As required Yogurt
17. Prepare As required Sugar (Optional)

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Instructions to make Chicken Shaami Kabab:

1. (A) To make the Shaami Kabab:
2. Soak the Chana Daal for about 30 minutes.
3. Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water.
4. Place the Chicken in a medium Sauce Pan with 150 ml water (remember, the chicken would release some juices too), Ginger, Garlic, Cardamoms, Cloves & Cinnamon. - Add a few drops of oil to avoid sticking to the bottom.
5. Cook covered over medium heat for 15 minutes, stirring occasionally. - Open the lid. Check how much liquid is left. - If there’s any liquid left, cook on high heat uncovered until the liquid is absorbed completely. - Let it cool down.
6. Grind to a fine paste along with Red Chilli Powder, Salt and an Egg. We want a thick & dry batter. - Transfer to a medium bowl.
7. Make medium sized patties & shallow fry in a nonstick pan over medium heat for 2-3 minutes. (The oil becomes slightly frothy because of the Egg - That’s normal). - Flip only once with a thin spatula as these Kababs are very delicate. Fry until golden.
8. Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings.
9. (B). To make the Mint-Coriander-Yogurt Chutney/Dipping Sauce:
10. Wash the Coriander Leaves & the Mint Leaves thoroughly under running water in a colander. Shake off the excess water. - Grind to a fine Paste in a small Blender jar. - You may add a little water to keep the blades running.
11. Transfer to a clean airtight glass jar. - Store in the refrigerator.
12. When required, take 3-4 Tablespoons of the Paste & 3-4 Tablespoons of Yogurt. - Stir it well. Add a little sugar if the Yogurt is too sour. Your Coriander-Mint-Yogurt is ready.
13. Conversion: 150 Grams Chana Daal = Slightly less than 1 Standard Baking Cup OR 1 Rice Cooker Cup (heaped).
14. Suggestion: - - It’s good to have a kitchen scale at home especially if you like to bake. Cup sizes vary in size resulting in inaccurate measurements.

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