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Learn how to make Chicken Shami Kabab homemade. Try this easy, tasty, reshay daar kebab recipe. A delicious mixture of chicken fibers.
Chicken Shaami Kabab cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Shaami Kabab dishes which you make.
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Ingredients requirements - Chicken Shaami Kabab:
- Give 600 Grams of Chicken Thighs (Boneless,Skinless & fat removed)
- Get 150 Grams - Chana Daal/Bengal Gram (See conversion in notes below)
- Require 1 Egg
- Take 1/2 inch Ginger
- Give 6 Cloves for Garlic
- Prepare 4 Green Cardamoms
- Prepare 4 of Cloves
- Need 1 Inch for Cinnamon Stick Or 1 Tsp Powder
- Get 2 Tsp Degi Mirch/Red Chilli Powder:
- Need 1 Tsp of Salt
- Prepare As needed Oil (For shallow frying)
- Require 150 ml for OR 2/3rd Cup Water (150 millilitres = 0.634 us cup)
- Provide for For the Mint-Coriander Chutney:
- Require 1/2 bunch of Fresh Coriander/Cilantro
- Require 1 handful of Fresh Mint Leaves
- Prepare As required Yogurt
- Get - As required Sugar (Optional)
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Chicken Shaami Kabab step by step:
- (A) To make the Shaami Kabab:
- Soak the Chana Daal for about 30 minutes.
- Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water.
- 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.
- 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.
- 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.
- 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.
- Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings.
- (B). To make the Mint-Coriander-Yogurt Chutney/Dipping Sauce:
- 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.
- Transfer to a clean airtight glass jar. - Store in the refrigerator.
- 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.
- Conversion: 150 Grams Chana Daal = Slightly less than 1 Standard Baking Cup OR 1 Rice Cooker Cup (heaped).
- 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.
SooperChef.pk Presents Chicken Shami Kabab Recipe in Urdu/Hindi & English. Learn how to make Easy Chicken Shami Kabab Recipe at Home. You can make Chicken Shami Kabab by. Chicken Shami Kabab Recipe is perfect to serve as side dish or you can also use these kebabs to make burger. You will get perfect soft and delicious kababs by following it.
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