Chicken Shami Kabab Recipe

Ingredients

• 500 grams boneless chicken thighs
• 125 grams chana dal (washed and soaked overnight )
• 1 large red onion (peeled and chunked )
• 1 tablespoon ginger garlic paste ((see notes))
• 1 teaspoon chilli flakes ((see notes))
• 1 1/2 teaspoon Pakistani Garam Masala ((see notes))
• 1 potato (OPTIONAL)
• 1 cup water ((see notes))
• salt to taste
• 1/2 cup Fresh coriander leaves (chopped finely)
• 1/4 cup fresh mint leaves (chopped finely)
• 2 to 3 green chillies (chopped finely)
• 2 tablespoons red onion (chopped finely)
• 1 egg (optional)
• Oil to pan fry

Instructions

1. 1

   --- Cook ---

2. 2

   Cook the chicken shami mix: Add all the ingredients listed under into a thick-bottomed saucepot and heat on medium flame. Stir thoroughly and bring the mixture to a boil. Cover the pot and reduce the flame to low. Cook for 45 minutes stirring occasionally. Add more hot water if required and continue to cook covered until no liquid remains and both meat and lentils are cooked thoroughly.

3. 3

   Cook the chicken shami mix: Switch off and keep it open to cool completely. If time crunch, transfer to a wide plate and let the mixture cool completely. DO NOT COVER THE POT until cooled completely to avoid moisture falling back into the mixture and making it wet.

4. 4

   --- Grind ---

5. 5

   Prepare the chicken shami kebab dough: Pulse and grind the mixture in batches until both meat and lentils come together.

6. 6

   Prepare the chicken shami kebab dough: Transfer the mixture to a bowl and stir in the coriander leaves, mint leaves and onions. Taste test one last time and adjust the salt and mix again. You may use your hand or mix the dough. Refrigerate the mixture for a good one hour.

7. 7

   --- Shape ---

8. 8

   Shape the chicken shami kebab patties: Line the work area with a bowl of water, the dough and a lined tray. Dip both your hands in the bowl of water. Take a heaped tablespoon of the kebab dough and shape it the way you want keeping it thick evenly. Place the shaped patty on the tray and repeat for the remaining dough.

9. 9

   Shape the chicken shami kebab patties: Place the tray in the freezer and let it freeze completely, and then transfer the patties to a ziplock bag and use as you need. If you want to fry it immediately, let it freeze just for 15 to 20 minutes.

10. 10

    --- Fry ---

11. 11

    Fry the chicken shami kababs: Heat a tbsp of cooking oil in a flat shallow pan on low to medium flame. Whisk one egg in a small bowl. Take a frozen or chilled chicken shami and dip it in the egg, and place it in the hot oil carefully. Repeat as much as the pan can hold. Do not crowd the pan, as you will need some space to help you flip them neatly.

12. 12

    Fry the chicken shami kababs: Scoop some hot oil and pour it on the top side of each shami kebab. Flip them carefully and cook until both sides are golden, around 2 to 3 minutes. Transfer them to a kitchen tissue. Serve shami kebabs with lime wedges and sliced onions or green chutney.