Chicken Shaami Kebabs

Chicken Shaami Kebab

Kebabs made from chicken, chana dal and a range of masalas, fried crisp. It is very popular in India and Pakistan. It is perfect to serve as side dish or you can also use these kebabs to make burger. In this recipe kebabs are made with chicken but you can use mutton or beef mince as well. But remember beef or mutton gets time to tenderize. 

Recipe Servings	:	4
Recipe Cook Time	:	1 Hour

INGREDIENTS:

For boiling:

500gm chicken, (boneless) cut into cubes 
1/3 cup chick pea lentil (chana daal), washed and soaked (atleast for 3 hours)
1 tsp ginger-garlic paste

1 potato peeled
1 onions, medium sized (chopped)
Salt to taste
5-6 dry red chilies (whole)

1/4 tsp turmeric powder
1/2 tsp. black pepper

For frying:
1tsp cumin powder

 3 green chilies, finely chopped
1/2 bunch green coriander, finely chopped
1tsp garam masala
1 Egg lightly beaten

1-2tbsp breadcrumbs (optional)
Oil for frying

METHOD:

Put the chicken with chana dal, ginger-garlic paste, red chillies, onion, potatoes, salt, turmeric powder, black pepper into a pan.  Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture. 

Allow this mixture to cool completely.  Mixture must be completely dry. Let it cool down. Grind it in food processor until smooth.  Turn it out into a bowl.  Add the garam masala, green chillies, cumin powder and chopped coriander.  Give everything a good mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.  At this point you can refrigerate or even freeze the mixture until needed. 

When ready to fry, shape the kababs into flat discs. Beat egg in a bowl and dip the kebabs in egg; Heat a oil in pan and deep fry them until golden brown on both sides.  


NOTE: For stuffing you can also add mint in it at end while mixing.
You can also freeze these kebabs and use them whenever you want.