Name: Chicken Shami Kababs...(Deep Fried Ones) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Chicken boneless 400 gm; Ginger garlic paste 1 tbsp; Salt 1 tbsp; Beaten egg 1; Garam masala 1 tsp; Cinnamon sticks 2; Caraway seeds 1 tsp; Cubeb powder 1/2 tsp; Green chillies chopped 2; RED CHILLI POWDER 1 TBSP; Turmeric 1/2 tsp; Bengal gram or chana dal 1/2 cup; Onion chopped medium 1; Coriander leaves chopped 1/4 cup; Mint leaves chopped 1/4 Cup; oil 2 tbsp; Oil for deep frying the kababs 1 1/2 cups

ABOUT Chicken Shami Kababs...(Deep Fried Ones) RECIPE

A kabab recipe that is so very Indian. I used chicken in this and the rest of the recipe and it's process remains the same with an authentic Hyderabadi touch to it. Melt in mouth and succulent kababs are a must have during iftaar or dinner following it. Enjoy these scrumptious goodies this festive season with family and friends. The colour is so inviting and the aroma of these delicious kababs that fills up your house would make you ask for more. Happy Festive Time !!!!!!!!!!

Ingredients Serving: 8

Chicken boneless 400 gm
Ginger garlic paste 1 tbsp
Salt 1 tbsp
Beaten egg 1
Garam masala 1 tsp
Cinnamon sticks 2
Caraway seeds 1 tsp
Cubeb powder 1/2 tsp
Green chillies chopped 2
RED CHILLI POWDER 1 TBSP
Turmeric 1/2 tsp
Bengal gram or chana dal 1/2 cup
Onion chopped medium 1
Coriander leaves chopped 1/4 cup
Mint leaves chopped 1/4 Cup
oil 2 tbsp
Oil for deep frying the kababs 1 1/2 cups

Instructions

Soak dal for an hour.
Heat oil in a pressure cooker.
Add cinnamon sticks and caraway seeds.
Saute for half a minute and add onion.
Saute it until it turns light pinkish in colour.
Now add soaked dal, chicken boneless and the rest of the spices to it.
Also add coriander and mint leaves.
Add half a cup of water and pressure cook for 4-5 whistles.
Let the pressure settle down and then open the lid.
Saute it until dry if there is any water remaining and oil starts separating.
Salt and other powdered spices can be adjusted at this stage.
Switch off the gas and let the kabab mixture cool down.
Grind to a smooth paste using a wet grinding jar attachment of your mixer grinder. Add some more of chopped coriander to it.
Make round shaped or oval shaped kababs out of it.
Dip in beaten egg with little salt to taste.
Deep fry them in oil as required until golden and crisp.
Serve them at iftaar for a lovely treat.
Kids will love these for their lunch box or even as an afterschool snack.

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