Chicken Shami Kabab

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Chicken Shami Kababs

Ingredients:

500 gm Chicken Kheema (mince)              

1 tbsp Ginger Garlic paste

7-8 Red Chillies

1 Medium Onion (Roughly chopped)

¾ Cup Chana dal [Split Bengal gram] (soaked for at least 4 hours)

1 Potato (peeled and cubed)

1 tsp Cumin seeds

1 Black Cardamom

1 Inch Cinnamon

5-6 Black Pepper Corns

4-5 Cloves

1 Egg (lightly beaten)

2-3 Green Chillies (chopped)

1 Onion (finely chopped)

2-3 tbsp Fresh coriander (finely chopped)

2 tbsp Besan [Bengal gram flour] (if needed)

Oil for frying

Salt as per Taste

Method:

Put the chicken kheema along with all (potato, red chillies, roughly chopped onion, chana dal, cumin seeds, ginger garlic paste, cardamom, cinnamon, pepper corns and cloves) the ingredients into a pressure cooker.  Add half a cup of water and pressure cook it. Increase the heat and dry off any excess moisture. Allow this mixture to cool completely.  Remove the red chillies. Then grind the mixture until smooth. In a bowl add Chicken mixture, chopped onion, green chillies, chopped coriander leaves and salt to taste. Mix well. If the mixture doesn’t hold together add besan as required. Take 2 inch balls and shape them into patties. Keep the beaten egg handy in a bowl. Heat oil in a non stick pan. Dip each patty in the egg and shallow fry the patties till they are golden brown and done on both sides. Serve hot with Chutney of your choice. You can prepare Shami Kebabs in advance and can refrigerate it and cook it the next day.