Chicken shami kabab is a type of chicken-based snack that is nutritious enough and comes with a pack of good calories. Every home makes this tempting convinient chicken recipe. Chicken shami kabab is mainly made up of chicken in minced form with gram pulse commonly named “Dal Chana in Pakistan and spiced up with traditional spices from ventury.
This astounding Chicken Shami Kabab recipe is tasty enough to make and serve on your guest’s arrival. This shallow-fried snack recipe is the most popular one in Pakistan and other nearby countries. The aromatic, slight effect of fresh herbs like fresh coriander made it wonderful to taste. It’s tender, juicy, so that every single bite feels like heaven.
The modest taste of ginger and garlic lessens the chicken’s specific odor and alleviates the chicken taste even more. It is a bit calorie-dense snack food. But once you have it, and believe me, you will make it more regularly on weekends. This recipe is suitable for storage, so you may keep it in zipper bags for 15-30 days. This excellent chicken shami kabab with mint chutney or sauce is really worth it.
Best served with!
This recipe is best served with cilantro sauce, mint sauce with curd, and ketchup sauce. You can also have them with plain boiled rice and with “naan “.
About recipe
They are usually made up of minced mutton meat; however, chicken may also be used. If you want to make them in less calories, then use chicken. I prefer chicken when creating them, as my family loves chicken more in this recipe. Here we use regular spices that are readily available at home, like red chili powder, chili flakes, salt, and homemade garam masala powder. In herbs, we use fresh coriander leaves and green chilies. For frying, I chose the shallow frying method to avoid extra oil accumulation.
For their crusty and shiny outer skin, I used an egg mixture before frying.
Some facts about Chana Dal (gram Pulse)
Pulses are rich sources of protein. Specifically, Bengal gram Dal or Chana Dal contains almost 13 grams of protein in a 100-gram serving. If we are using 1 cup of Chana Dal or gram pulse, it means we are having nutrition of 270 calories per cup, which is quite satisfying. According to estimates, the glycemic index of Gram pulse or Chana Dal is quite low, around 8, which makes it a wonderful and healthy diet for diabetic patients.
It also contains a rich amount of calcium, which is essential for the better development of our bones and teeth.
Preparation of homemade Garam masala
In this recipe, garam masala powder is the core ingredient to create an aromatic effect and flavor. garam masala is a dry blend of some hot spices in the required proportion. This magical blend of spices helps our body to keep its balance. So the little amount of it in our diet makes it healthy and tastes rich. Here, I will give you a simple explanation for making garam masala powder at home in no time.
Required Ingredients
First, you need some dry spices like coriander seeds 1/4 cup, cumin seed 3-4 tbsp, black cardamom 4-5, green cardamom 4-5, cinnamon stick 2-3 (1 inch) fennel seeds 1 tbsp (optional), star anise 3-4 piece, black peppercorn (whole 2-3 tbsp), bay leaf 2-3, cloves 1tbsp and nutmeg 3-4 piece.
Cleansing and blending of spices
It is important that no dirt particles or any other preservatives are sticking to them. After sieving them properly, crackle them on pan for 4-5 minutes. Then add all spices once in a blender mixture and grind them to a fine powder. Use it in small amounts to enhance your dish’s flavor.
Steps to follow
Preparation
1. Wash and rinse the gram pulse (dal Chana) a few times. Then soak it in the pot that is half-filled with water for 2-3 hours. This step is necessary for a perfect kabab texture. Later on, drain down all the water. Now, gram pulse is ready to cook with chicken.
2. Take a deep pot and add the soaked gram pulse or Chana Dal with chicken breast pieces. Add all spices(, red chili powder, red chili flakes, salt, turmeric powder, garam masala powder, ginger paste, garlic cloves, cinnamon stick, and green cardamom. Add some water to cover the ingredients. Don’t overfill the pot. Otherwise, it will ooze out during boiling. Ultimately, the desired texture of the kabab will not be attained.
3. Cook chicken and dal chana until they become tender and softer to the touch. It will take 20-25 minutes, depending on the number of ingredients. Let all the water evaporate completely; otherwise texture becomes mushy, and the kababs will not hold their shape.
4. Take out all the mixture in a bowl. Let it come to room temperature. Add chopped green chilies and fresh coriander leaves. Mix it well. Check if there is any bone left if using bone-in chicken.
5. Make a dough of the mixture to make kababs. Divide up all mixture dough into 10-12 parts. Take balls one by one in your palm and slightly squeeze them to give a kabab shape. Put all the kababs on the dish.
Chicken Shami Kabab
6. Whisk an egg well in a small bowl to dip kababs.
Check out my other snack recipes
Frying procedure
7. Take a non-stick frying pan for shallow frying. Add 1/4 cup of oil. Put the flame on low to medium.
8. Take 1 or 2 kababs and dip them from both sides evenly in the egg mixture. Lift them gently with a fork and put them in a frying pan when the oil becomes hot enough.
9. Likewise, put other kababs in the egg mixture and gently coat the egg covering on both sides. Make 2 batches of kebabs.
10. One time, put 3-4 kababs in a frying pan to avoid mishandling.
11. When one side gets a golden brown color, then gently flip to the other side. It will take 5-7 minutes to get fried at the right temperature.
Chicken Shami Kabab
Variations
Addition of vegetables
In Indian-style kebabs, onions and bell peppers are added as taste enhancers. It’s optional. I have made them in a simple form without veggies.
Egg Coating with Bread Crumbs
There is also an option to use breadcrumbs after egg coating to make the outer crust crisper.
chicken shami kabab
Course: Snack, tea timeCuisine: pakistani cuisineDifficulty: Difficult4
servings10
minutes30
minutes580
kcal40
minutesChicken shami kabab is a rich snack recipe made of minced chicken with gram pulse in combination with hot spices and aromatic herbs. Equally loved by all age groups.
Ingredients
Boneless chicken 250g (breast part)
Chana Dal (Gram Pulse) 1/4 cup
Red Chili Powder 1 tbsp
Red chili flakes 1/2 tbsp
Salt (as needed) I used 1 tbsp
Turmeric powder 1 teaspoon
Cinnamon stick 1-inch length (1 piece)
Cardamom (3-4 pieces)Cumin seed (1 tbsp)
Garlic cloves (2-3 pieces)
Garam Masala Powder (1 tbsp)
Directions
- Wash and rinse the Gram pulse and soak it in a half-filled water pot for 2-3 hours.
- After draining the water, add the gram pulse and breast-chicken pieces to a deep pot. Add all spices(red chili powder, red chili flakes, salt, turmeric powder,garam masala powder, ginger paste, garlic cloves, cinnamon stick, and green cardamom. Add some water to cover the ingredients. Don’t overfill the pot.
- Cook chicken and dal chana until they become tender and softer to the touch. It will take 20-25 minutes, depending on the quantity of ingredients. Let water evaporate.
- Take a bowl and add all the mixture in it. Add chopped green chilies and fresh coriander leaves to it. Mix it well.
- Make a dough of the mixture to make kababs. Divide up all mixture dough into 10-12 parts. Take balls one by one in your palm and slightly squeeze them to give a kabab shape. Put all the kababs on the dish.
- Whisk an egg well in a small bowl to dip kababs.
- Frying
- Take a non-stick frying pan for shallow frying. Add 1/4 cup of oil. Put the flame on low to medium.
- Take 1 or 2 kababs and dip them from both sides evenly in the egg mixture. Lift them gently with a fork and put them in a frying pan when the oil becomes hot enough.
- Likewise, put other kababs similarly in the egg mixture gently.Made2 batches.
- At a time, add 3-4 kebabs.
- When one side becomes golden brown, flip gently on the other side.
- It will take 5-7 minutes to get fried at the right temperature.
Notes
- All the water from Chicken and Chana Dal must be evaporated. Otherwise, the kabab texture will not be attained.
- Some people add veggies like capsicum and carrots. So feel free to use it.
- Use garam masala powder in the required amount, like 1 tbsp. Too much garam masala powder will ruin the original taste.
- The use of chili flakes is optional. I used it because it gives a different taste. Skip it if it is not available.
(1 votes, average: 5.00 out of 5)
Loading...
