Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. This Shami kabab is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.
Add 1/4 cup of chana dal to a bowl.
Rinse 2-3 times and soak for at least 15 minutes.
Drain the water completely and add to the pan.
Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.
Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.
Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.
Mix well all of them.
Cover and cook for 2 minutes.
Add 1/2 teaspoon of salt, stir and dry completely.
Dry and switch off the fire, and let it cool.
Transfer into the blender/chopper.
Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.
Add 1/4 cup of chopped onions and blend.
If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.
Make sure the chicken mixture is blended coarsely. Do not make it paste.
Transfer the chicken mixture into a bowl.
Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.
In the same way, shape all the kabab and set them aside.
Can make 7 kabab for this chicken mixture.
We can refrigerate the kabab and can store it for a week.
Heat 3 spoons of oil and place the kabab.
Do not crowd them. Fry over a medium flame.
Flip and fry on both sides until it turns golden brown in colour.
Take into a serving plate.
Fry remaining kabab in batches.
The tasty chicken shami kabab is ready. Just enjoy the snack.