Make Delicious Chicken Shami Kabab In 6 Steps

Introduction

Chicken Shami Kabab is a delectable dish that has its roots in the Mughal cuisine of India. These kababs are made with minced chicken, chana dal (split chickpeas), and a medley of aromatic spices, creating a symphony of flavors that tantalize the taste buds. The kababs are typically shallow-fried to perfection, resulting in a crispy exterior that gives way to a succulent, melt-in-your-mouth interior. If you are a fan of chicken recipes, you can try the Grilled Chicken and Rice recipe.

Ingredients

For the Kababs:

• 1 pound boneless, skinless chicken thighs, minced
• 1 cup chana dal, soaked for 30 minutes
• 1 medium onion, finely chopped
• 1-inch piece ginger, grated
• 2-3 cloves garlic, minced
• 1 green chili pepper, finely chopped (optional)
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 egg, beaten

For Shallow Frying:

• 1/4 cup vegetable oil

Instructions

1. Prepare the Chana Dal: Drain the soaked chana dal and add it to a pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the dal is tender. Drain the dal and set it aside to cool.
2. Combine the Kabab Mixture: In a large bowl, combine the minced chicken, cooked chana dal, chopped onion, grated ginger, minced garlic, chopped green chili pepper (if using), garam masala powder, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir thoroughly to ensure that all of the ingredients are mixed in.
3. Add the Egg: Crack the egg into the kabab mixture and mix well to bind the ingredients together.
4. Shape the Kababs: Divide the kabab mixture into equal portions and shape them into patties, approximately 2-3 inches in diameter.
5. Shallow Fry the Kababs: Heat the oil in a large pan over medium heat. Once the oil is hot, carefully add the kababs and fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Serve and Enjoy: Serve the Chicken Shami Kababs hot with green chutney, mint chutney, or your favorite dipping sauce.

Nutritional Information

Per kabab:

• Calories: 250
• Protein: 20 grams
• Fat: 15 grams
• Carbohydrates: 10 grams
• Fiber: 2 grams

Tips

• For a richer flavor, marinate the minced chicken in yogurt and spices for at least 30 minutes before using.
• To make the Chicken Shami Kabab more tender, add a mashed potato to the kabab mixture.
• If you don’t have chana dal, you can use other lentils, such as yellow split peas or green lentils.
• For a healthier Chicken Shami Kabab, you can bake the kababs instead of frying them.

Conclusion

Chicken Shami Kabab is a culinary gem that offers a delightful blend of flavors and textures. The combination of tender chicken, flavorful chana dal, and aromatic spices creates a dish that is both satisfying and unforgettable. Whether served as an appetizer, main course, or part of a festive spread, Chicken Shami Kabab is sure to impress and delight. So gather your ingredients, fire up the kitchen, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

6 Easy Steps to Make Authentic Chicken Shami Kabab – A Mughlai Delight!

foodifa

A step-by-step recipe for Chicken Shami Kabab made with minced chicken, chana dal, and aromatic spices. Perfect as an appetizer or main dish, shallow-fried for a crispy finish.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine Indian, Mughlai

Servings 7 Kababs

Calories 250 kcal

Ingredients

  

For the Kababs:

• 1 pound boneless skinless chicken thighs, minced
• 1 cup chana dal soaked 30 minutes
• 1 medium onion finely chopped
• 1- inch piece ginger grated
• 2-3 cloves garlic minced
• 1 green chili chopped (optional)
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• Salt to taste
• 1 egg beaten

For Frying:

• 1/4 cup vegetable oil

Instructions

 

• Boil the chana dal until soft, then drain and cool.
• Combine all ingredients in a bowl (except oil), mix thoroughly.
• Add the beaten egg to bind the mixture.
• Form patties (2-3 inches wide).
• Heat oil and shallow-fry kababs until golden brown on each side.
• Serve hot with chutney or dipping sauce.

Notes

• Marinate the chicken in yogurt and spices for added flavor.
• Add mashed potato for extra tenderness.
• Substitute chana dal with yellow or green lentils if needed.
• Can be baked instead of fried for a healthier version.

Keyword Chicken Shami Kabab, gluten-free kabab, high protein chicken dish, Indian appetizer, Mughlai chicken recipe, shallow fried kabab