Chicken Shami Kebab with Pudhina Chutney

Instructions

1. 1

   Pressure Cook the Kebab Base

   • In a pressure cooker, combine the chicken pieces, soaked and drained chana dal, chopped onion, ginger paste, garlic paste, green chillies, and all the whole spices (cinnamon stick, cloves, black peppercorns, black cardamom, dried red chillies).
   • Add turmeric powder, salt, and 1.5 cups of water. Stir everything to combine.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the chicken is falling apart and the dal is completely soft.
   • Allow the pressure to release naturally. Open the lid and check the mixture. If there is any excess water, cook on high heat, stirring constantly, until all the moisture has evaporated. The mixture must be very dry.
2. 2

   Grind the Mixture

   • Spread the cooked mixture on a plate and let it cool down completely to room temperature.
   • Carefully pick out and discard all the whole spices. This is an important step to avoid a bitter taste.
   • Transfer the cooled mixture to a grinder or food processor. Grind in batches, without adding any water, until you get a smooth, thick, and slightly fibrous paste.
3. 3

   Shape the Kebabs

   • Transfer the ground paste to a large mixing bowl.
   • Add the lightly beaten egg, finely chopped coriander leaves, mint leaves, garam masala, and lemon juice.
   • Mix thoroughly until everything is well combined. At this point, you can taste and adjust the salt if needed.
   • For best results, cover the bowl and refrigerate the mixture for at least 30 minutes. This makes it firmer and easier to shape.
   • Grease your palms with a little oil. Divide the mixture into 12 equal portions and shape each into a round, flat patty (about 2 inches in diameter and 1/2 inch thick).
4. 4

   Shallow Fry the Kebabs

   • Heat the oil for shallow frying in a non-stick skillet or pan over medium heat.
   • Gently place 4-5 kebab patties in the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Carefully flip and fry for another 3-4 minutes on the other side.
   • Once both sides are evenly browned and crisp, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process with the remaining patties.
5. 5

   Serve

   • Serve the Chicken Shami Kebabs hot with a side of green mint chutney, thinly sliced onion rings, and lemon wedges.