chicken shami kabab recipe
A chicken tikki shallow fried in oil using boneless chicken.
Ingredients
To tenderize the chicken:
- 500 gms boneless chicken
- 2 tbsp chana dal/ bengal gram
- salt to taste
- ¾ teaspoon red chili powder
- ¼ teaspoon turmeric powder/haldi
- ¾ teaspoon ginger garlic paste
- ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder (kali mirch powder)
- 3 medium size green chilies
- 1 tbsp coriander leaves
- 3 mint leaves
- 1 teaspoon oil
- ¼ cup water
Other ingredients:
- 2 tablespoon egg white
- oil to shallow fry
Instructions
To cook the chicken:
- In a pressure cooker, add boneless chicken pieces.
- Add the chana dal or bengal gram into the chicken.
- Add dry spices such as salt, red chili powder, turmeric powder, ginger garlic paste.
- Add garam masala powder and kali mirch powder to the chicken.
- Add coriander leaves and mint leaves to it.
- Add green chilies to the chicken as well.
- Add a teaspoon of oil into the chicken.
- Mix all the ingredients well.
- Add very little water, mix and pressure cook for 5-6 whistles.
- Switch off the flame.
- Reduce the steam.
- Remove the lid.
- If there is water remaining, cook until all the water gets absorbed.
- If no water remains then allow the chicken to cool down.
Blending the chicken:
- Grind the chicken and make a paste of the chicken.
- Transfer the paste into a bowl.
- Add two teaspoon to three of egg white or beaten egg (with yellow and white) to the paste and mix well.
- Allow the chicken paste to rest in refrigerator for at least an hour before frying as it helps to bind the tikkis well.
- Apply oil to the palms.
- Take a small portion of the chicken paste.
- Make biscuit shape like round tikkis.
- Make tikkis similarly of rest of the paste.
- Heat a pan by adding oil for shallow frying.
- Drop the round kababs carefully into the oil.
- Flip only after one side is shallow fried well.
- Shallow fry each side until they are nicely done on low to medium flame.
- Take them out and place them on an absorbent paper.
- Serve hot with sauce or chutney dip.
Notes
- Adding egg white or mix of yellow and white part of egg is extremely important as the chicken paste is dry and adding egg to the paste and mixing helps in binding the paste well and results in better outcome without breaking the kababs.
Nutrition
Nutrition Facts
chicken shami kabab recipe
Amount Per Serving
Calories 450
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 107mg36%
Sodium 222mg10%
Potassium 646mg18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 293IU6%
Vitamin C 2mg2%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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