Melt-in-your-mouth chicken and lentil patties, delicately spiced with aromatic whole spices. This classic Mughlai appetizer is surprisingly easy to make at home and is perfect for parties.
Prep30 min
Cook40 min
Soak60 min
Servings4
Serving size: 1 serving
471cal
41gprotein
37gcarbs
Ingredients
500 g Boneless Chicken (cut into 1-inch pieces, preferably thigh meat)
1 cup Chana Dal (rinsed and soaked for at least 2 hours)
1 medium Onion (roughly chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 pcs Green Chilli (slit lengthwise, adjust to taste)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Melt-in-mouth chicken shami kababs with tangy pudina chutney – a protein-packed, flavorful delight!
This kashmiri dish is perfect for snack. With 544.22 calories and 42.449999999999996g of protein per serving, it's a high-fiber option for your meal plan.
18gfat
Black Cardamom
2 pcs Dried Red Chilli
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
1.5 cup Water (for pressure cooking)
1 pcs Egg (lightly beaten, for binding)
3 tbsp Coriander Leaves (finely chopped)
2 tbsp Mint Leaves (finely chopped)
1 tsp Garam Masala
1 tbsp Lemon Juice
0.5 cup Oil (for shallow frying)
Instructions
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
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
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
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
Serve
Serve the Chicken Shami Kebabs hot with a side of green mint chutney, thinly sliced onion rings, and lemon wedges.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.