Chicken Shaami Kabab
Chicken Shaami Kabab

Chicken Shaami Kabab - Household warmth and closeness is usually obtained in uncomplicated approaches. 1 of them is cooking and serving food for the household. As a housewife, obviously you do not desire to miss a meal together proper? Cuisine can also be the crucial to a happy family, lots of feel homesick simply because their cooking has been found elsewhere.

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Chicken Shaami Kabab is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken Shaami Kabab is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken shaami kabab using 17 ingredients and 15 steps. Here is how you can achieve it.

Composition needed to serve Chicken Shaami Kabab:

  1. 600 Grams Chicken Thighs (Boneless,Skinless & fat removed)
  2. 150 Grams Chana Daal/Bengal Gram (See conversion in notes below)
  3. 1 Egg
  4. 1/2 inch Ginger
  5. 6 Cloves Garlic
  6. 4 Green Cardamoms
  7. 4 Cloves
  8. 1 Inch Cinnamon Stick Or 1 Tsp Powder
  9. 2 Tsp Degi Mirch/Red Chilli Powder:
  10. 1 Tsp Salt
  11. As needed Oil (For shallow frying)
  12. 150 ml OR 2/3rd Cup Water (150 millilitres = 0.634 us cup)
  13. For the Mint-Coriander Chutney:
  14. 1/2 bunch Fresh Coriander/Cilantro
  15. 1 handful Fresh Mint Leaves
  16. As required Yogurt
  17. As required Sugar (Optional)

Steps to cook Chicken Shaami Kabab:

  1. (A) To make the Shaami Kabab:
  2. Soak the Chana Daal for about 30 minutes.
  3. Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings.
  9. (B). To make the Mint-Coriander-Yogurt Chutney/Dipping Sauce:
  10. 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.
  11. Transfer to a clean airtight glass jar. - Store in the refrigerator.
  12. 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.
  13. Conversion: 150 Grams Chana Daal = Slightly less than 1 Standard Baking Cup OR 1 Rice Cooker Cup (heaped).
  14. 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.

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