Shami kebabs Recipe
The Shami kebab is the ultimate side dish with split chickpeas (Chana dal) and juicy tender chicken pieces. These dark golden patties pair with mint chutney or ketchup, giving you a more flavorful experience.
Ingredients
- 300 grams Chicken
- 300 grams Split Chickpea (Dal Chana)
- 1 Onion
- 3 Green Chilies
- Cilantro
- ½ tbsp Paprika powder
- 1 tbsp Red chili flakes
- 1 tbsp Dry Coriander powder
- ½ tbsp Black pepper
- 1 tbsp Carom seeds
- ½ tbsp Cumin seeds
- 1 Egg
Instructions
- First add the chicken and split chickpeas (Daal Chana) in a pressure cooker. Add water and pressure cook for 30 minutes.
- After boiling the chicken and lentils, I remove the chicken from the cooker and carefully separate the bones from the meat. Oh, and by the way, are you using boneless chicken? If yes, no worries! You can skip this extra step. Just make sure the chicken pieces are minced perfectly.
- Now, I toss in the chopped onions, chicken, green chiles, and cilantro in my same pressure cooker. After stirring for a minute, I add all the spices. Then, I use the back of my spoon to mince and crush everything. Keep mixing until you get a dry and firm mixture. Transfer that mixture to a bowl and leave it at room temperature for 15 minutes.
- It's time to make patties. I recommend applying oil to your hands before shaping to prevent sticking. Next, beat an egg. We'll use it to coat the patties, keeping them from sticking to the pan.
- Heat oil in a frying pan (Tawa), dip the patties in the beaten egg, and transfer to the pan. Fry in batches of 4 patties for 3 minutes on each side over medium heat. Flip with a spatula. Repeat until golden brown. Your Shami kebabs are ready to serve!
Video
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