How To Make Shami Kabab – Chicken Shami Kabab – Kabab Recipe
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Shami kababs are silky soft that melt in your mouth. I call it a very healthy kabab as the meat is first boiled with lentils and then shallow fried to get a final touch. It can be made with beef, goat meat, lamb or chicken. Though I cooked the chicken in a pressure cooker, you can also make this in a regular pot. Please add more water if you see the water has dried up but the lentils are yet to get soft. The meat and lentils should all become buttery soft.
Ingredients required for making shami kabab – makes 10 to 12 kababs
* 750 gm/ 1.7 lb skinless chicken thighs with bones
* 200 gm / 7 oz / about a standard US measuring cup chana dal (Bengal gram/ yellow split chickpeas. If using 1kg meat please use 250 gm chana dal.
* 20 gm / 1 oz/ 5 large garlic cloves
* 15 / 0.5 oz / I inch length ginger
* 2 small potatoes or 2 small boiled potatoes
* 6 to7 black peppercorns
* 2 inch length cinnamon stick
* 1 large dry Indian bayleaf or 3 small bayleaves
* 2 dry red chillies (optional)
* 2 teaspoons salt or as per taste
* 2 tablespoons plain unflavored yogurt or a tablespoon thick Greek yogurt
* 130 gm / 5 oz / 1 medium to large onion finely chopped
* 1 teaspoon coriander seeds (dhania)
* 1 teaspoon cumin seeds (jeera)
* 1 teaspoon heaped garam masala powder
* 5 to 6 fresh mint leaves finely chopped
* 4 tablespoons finely chopped coriander leaves (cilantro)
* 1 cup hot water
* 1/4 th – 1/3 rd cup oil for frying
* one to two eggs
** Points to note –
* Can use beef/goat/lamb meat. Please do not use ground meat as they are dry.
* yogurt is optional but makes the kababs soft
* potatoes are optional but brings in a softness to the kababs.
* please shallow fry the kababs
* you can freeze the kababs – either freeze the boiled mix, then thaw it before cooking, add chopped fresh onions and cilantro after thawing and then form kababs and fry. You can also freeze them after forming kababs. Fry the frozen kababs by placing them in just little warm oil, keep the flame low and let the kababs heat up along with the oil.
Serve these as a side with the main meal, or have it with naan along with a chutney and fresh salad or have it just like a hamburger.
Green Chutney –
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When it comes to starters or appetizers shami
Kebab is one of the best non-vegetarian snacks To be served you will not only love eating it
but cooking it is also very easy and welcome to Curries with Bumbi and today it is all about
chicken shamikabab though I am using chicken You can even use lamb goat or beef I do not like
using minced or ground meat as the kebabs turn Out to be very dry I love using bone-in chicken
thighs you can even use boneless chicken or lamb But please try including some pieces with bones
as it does make a lot of difference in terms of Flavor this is Chana Dal that is split yellow
chickpeas remember these are not split garbanzo Beans but these are obtained from Indian chickpeas
which have an exterior dark brown skin I usually Soak the Chana Dal overnight if you forget to
do that then please soak it in hot water for at Least an hour drain all that water before adding
to the meat then the aromatics garlic and ginger Next goes in a few black peppercorns 2 dry red
chillies which are an essential ingredient for This recipe but you can leave it out if
you want to avoid that chilly heat as I Always say you are the boss of your kitchen so
please do what is good for you and your family I like adding only a dry bay leaf and a cinnamon
stick and I don't like adding whole cardamoms and Cloves because they are hard to deal with later
on add about a cup of water and a teaspoon of salt OK I will be using two small boiled potatoes
later on but what you will do is add chopped Potatoes into this chicken and they will all get
cooked together instead of boiling the potatoes Separately pressure cook it for 15 minutes if
using chicken or 35 minutes if using lamb after 15 Minutes switch off heat and open the cooker only
after all the pressure has been released naturally The first thing you will need to do is to
remove the bay leaf and the cinnamon stick Then switch your stove back on because
all this liquid needs to dry up completely See how everything is looking dry now
this is exactly what we are looking for Switch off the heat of your stove since the
chicken is falling off the bones I remove all the Bones at this point but you can also wait for it
to cool down a bit and then take out all the bones I put two tablespoons of plain and flavored yogurt
in a tea strainer to drain off all that water The yogurt gets mixed with the chicken why the
yogurt because it brings in a nice flavor to the Kebabs and also makes it soft now allow this to
cool down completely while that's cooling down Let's toast some spices 1 teaspoon of coriander
seeds or dhania and a teaspoon of cumin seeds or Jeera stir the spices continuously on low heat
to prevent them from burning until they become Fragrant but please do not allow them to turn
dark brown as then they will be tasting bitter Take them out as soon as they get this little
brown color and grind them using a mortar and Pestle or allow them to cool down completely
and grind them in a coffee or spice grinder Please do not grind them too fine you need a
coarse grind like this so that when you bite Onto a kebab the coriander and cumin
will be telling you hello separately
Okay back to the chicken it has
cooled down completely so now I Am going to grind them using a
food processor to a fine paste I usually use the pulse function of the food
processor and pass it three to four times till Everything comes together nicely I do not like
it to be too too pasty it should be like this Keep the ground meat in a bowl and I like to
taste it at this point to see whether it needs More salt and now it's time to add the next set
of ingredients The Boiled and mashed potatoes Then the toasted and ground spices Chopped onions Little bit of mint leaves Chopped coriander leaves you can also add
chopped fresh green chilies at this point and Now is the time that I add garam masala powder mix
everything very well just like kneading a dough Sometimes people even add an egg to this mixture
but I don't feel it's necessary now there is a Point if you choose not to add potatoes
then please do add a beaten egg to this Next we will shape the kebabs apply oil
to your palms and shape them into kebabs The kebabs leave it out for about half an hour
before frying or you can also put them in the Refrigerator for a few hours or place them
separately like this on a tray and freeze them Once Frozen keep them in a Ziploc bag and you
can enjoy shami kebabs whenever you feel like I will show you two methods of how to
fry them the first one is just frying Them as they are you need to shallow
fry them they may break if you use Too much oil fry them on medium
heat as everything is cooked here Turn them gently once they
turn golden brown on one side The other method is dipping the kebabs in egg I Used only one egg add a tablespoon
of water per egg and beat it well Then dip each Kebab in the egg and place
them on a plate before adding to the oil You can also dip them in egg and directly
put them in oil but then the oil turns too Frothy and it seems like the kebabs have
soaked a lot of oil and they also do not Look neat to my eyes so I like placing the
kebabs on a plate first after dipping in Egg and then I release them in the oil my
friends I am giving you all the options What I like and what I don't like so that
you can follow the way you choose to like These kebabs will melt in your mouth my
friends and the spices and garam masala Are in such a beautiful flavor
that you will love having them Serve this with a green Chutney please
click on the video showing up on the Screen for green chutney recipe and
I will see you next time bye bye
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