Monday, November 28, 2016

Chicken Shami Kebab Recipe | Shami Kebab with Chicken | Chicken Recipes

I received good response from the readers when I posted Hara Bhara Kebab and the very next weekend, I tried this non-veg kebab. I was really happy with the outcome and wanted to try more kebabs in the future. Shami kebabs are a popular snack throughout Pakistan, Bangladesh and north India. It is normally made using minced mutton, lamb or beef meat and to post it here I tried with chicken. It is a little similar to our Chicken cutlets, however, the texture is completely different. The chicken kebabs are very smooth and have melt in the mouth texture. Let us move on to the recipe:

Egg - 2
Oil - to shallow fry 
Onion - 1/4 cup(chopped)
Coriander leaves - 1/4 cup(chopped)
Green chilies - 2(chopped)
Lemon juice - 2 tsp 
To Pressure Cook: 
Boneless chicken - 1/2 kg
Chana dal(Kadalai Paruppu) - 3/4 Cup
Potato - 1(medium sized)
Onion - 1/2 cup(chopped)
Dried red chilli - 3
Black pepper corns - 15 
Ginger - 1 inch piece
Garlic - 8 cloves
Cloves - 5
Cardamom - 3
Cinnamon stick - 1/2 inch
Salt - as required
Water - 1/4 cup

1. Soak the channa dal for an hour and drain it from the water. Then add all the ingredients mentioned under 'To Pressure Cook' in a pressure cooker pan and cook for 2 to 3 whistles. Switch off the flame.
2. When the pressure releases, open the pan and cook for a few minutes until the water content completely evaporates.(cook without the lid, as shown below). Allow it to cook completely.
3. Then transfer it to a food processor or blender and grind it to a fine smooth mixture. Now add the chopped onion, coriander leaves, green chillies and lemon juice. Pulse it once and transfer it to a mixing bowl.(not required to grind it too much at this stage)

3. Grease your hands with a little oil and form it into patties. If it is very sticky and not able to form balls, then refrigerate it for an hour and form it into patties.
4. Heat 3 to 4 tbsp of oil in a wide pan. Dip the patties in the beaten egg and shallow fry both the sides, until it is golden brown.
5. The kebabs will be soft and delicate soon after frying. But it will harden up in few minutes. Drain it in the tissue paper and serve it warm.

The Shami Kebabs can be served as a starter along with Tomato Ketchup or Mayonnaise.
Points to remember:
  • While making patties if it is too dry, then add half of the beaten egg and form patties. If it is sticky and loose, refrigerate it for an hour and then form it into patties.
  • Instead of pressure cooking, you can cook it in an open pan too. Adjust the spiciness as per your preference since we use pepper, green chilli and dry red chilli for the recipe.
  • You can store the prepared kebabs in the freezer and whenever needed, you can dip it in the egg and shallow fry it.
  • The finally added onion and coriander need not be pulsed in the blender if it is chopped finely. Just mix it with the ground pressure cooked paste  and fry it.
Warm Regards,
Happy's Cook - Divya

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