Chicken Shaami Kabab
Chicken Shaami Kabab

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken shaami kabab. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Shaami Kabab is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken Shaami Kabab is something that I’ve loved my whole life.

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

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

So that’s going to wrap this up for this special food chicken shaami kabab recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!