I’m sure you all have tried those tasty kebabs at weddings and often wondered what all goes into the making of these delicious, mouth-watering kebabs. Well Shami Kebab a well known Hyderabadi delicacy is a simply superb starter. This recipe of chicken shami kebabs can never go wrong and will surely be a hit during your house parties.
- 400g chicken
- whole spices – 2 cardamons, 4 cloves, 1 black cardamon, 4 peppercorns, 1 bay leaf, 1/2 inch cinnamon stick
- 2 tbsp ginger garlic paste
- 1/3 cup soaked and ground chana dal
- 1 potato
- 1/2 a cup shredded carrot
- 2 small finely chopped onions
- 1/2 finely chopped french beans
- 2-3 chopped green chillies
- 1/2 cup fresh chopped coriander
- 4 tsp garam masala
- 1/2 cup freshly chopped mint
- 2 tsp red chilli powder
- salt to taste
- oil for shallow fry
- Bread crumbs
- 1 beaten egg
|Prep Time : 45 mins
|Cooking time : 10 mins
|Serves : 4-5
Procedure to make chicken shami kebabs
Time needed: 1 minute.
Clean, wash and boil chicken with all the whole spices, salt, one onion and half of the ginger garlic paste. I also washed, peeled and added one potato to boil along with the chicken for about 15 mins
After the cooker cools down seperate the stock from the chicken and the potato. You can store the stock in your refrigerator and use in the future for making egg curry or plain clear soup.
Add the chopped veggies, onion, green chillies and ginger garlic paste to the shredded chicken. I have shred the chicken with my hands.
Now add the mashed potato and ground chana dal to the mixture
Mix all the ingredients well after adding garam masala, red chilli powder and salt.
Now add the chopped mint and coriander and mix well
Make equal size small balls with your hands and flatten them with your palm.
Dip the kebabs in egg and roll in bread crumbs before shallow frying them
I have shallow fried the kebabs on medium heat until golden brown from both sides. You can deep fry them too but I like using minimum oil for frying.
Your shami kebabs are now ready to be relished with green chutney or just plain tomato sauce 🙂