Easy Boneless Chicken Shami Kabab - Instant Pot & Stove Top

Ingredients

• 1 lb Boneless Chicken Thighs (close to exact please and after trimming any large chunks of fat)
• 1 lb Boneless Chicken Breast (close to exact!)
• 1 cup Chana Daal (200g) (Soaked 4-6 hours or overnight (preferred))
• 2.5 inch piece Ginger (50g)
• 10 cloves Garlic (30g)
• 1/2 cup Diced Onion (half a medium-large onion) (50 to 60g)
• 1/2 cup Water
• 1 Black Cardamom
• 4 Green Cardamom Pods (just seeds or use 1 tsp cardamom powder) (Optional)
• 2 tsp Whole Coriander Seeds (3-4g)
• 1.5 tsp Cumin Seeds (5g)
• 2 tsp Whole Black Peppercorns (5g)
• 7 Cloves
• Small Cinnamon Stick (2 cm or 3/4 inch)
• 3 tsp Salt (plus additional to adjust seasoning to taste) ((measuring spoons please, approx 15g))
• 2 tsp Chilli Flakes (4g)
• 1/2 cup Cilantro (15g)
• 1/2 cup Mint (10g)
• 4-6 Green Chilies
• 1/2 Medium Onion (50-60 g)

Instructions

1. 1

   Grind all the Masalas in the Garam Masala section and set aside

2. 2

   Run your ginger, garlic and onion from the first section through a food processor/ chopper or finely dice by hand.

3. 3

   --- Instant Pot ---

4. 4

   Combine all the ingredients except the Hara Masala ones in the Instant Pot along with half a cup water and give it a mix

5. 5

   Close the lid, set to seal and set to pressure for 25 Minutes then natural release (that means turn the machine off and walk away till the pressure releases, then open the valve.)

6. 6

   Now put the Instant pot on saute mode and saute until the excess moisture dries out and the meat mix begins to stick to the bottom.

7. 7

   --- Stovetop ---

8. 8

   Combine all the ingredients EXCEPT the green masala ones in a pot with 2 cups of water, bring to a boil and simmer on low for 45 minutes or until the daal is completely tender. You want it to essentially dissolve with a little pressure.

9. 9

   Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.

10. 10

    --- Putting it all together ---

11. 11

    Now finely mince or use a food processor to chop the green masala ingredients.

12. 12

    Decision time: for a smooth kabab run the entire meat mix through a food processor (in batches or one go) OR run half of it through a food processor and mix it into the original kabab mix. This gives you a more fulsome kabab (my preference).

13. 13

    Stir in ALL the hara masala, feel free to sneak a taste!

14. 14

    Wet your palms and shape the kababs to your preferred size

15. 15

    FRY A TEST KABAB! Adjust seasoning but do remember that fresh kababs are about 20% more assertive than their frozen counterparts.

16. 16

    Line a tray with parchment paper/plastic wrap and place your kababs on it as you shape them. Place the tray in the freezer and once the kababs are frozen then you can transfer them to a freezer safe container or bag. They will keep well for up to six months.

17. 17

    To fry: defrost on the counter or in the fridge or microwave and then shallow fry on medium high heat for about 1.5 minute per side