Chicken Shami Kabab By Snigdha Ganguly

 

Snigdha Ganguly, my elder paternal aunt, is someone who loves to cook; and whose cooking the family swears by. This is a perennial favourite in our family; and is also a sure shot hit when served to guests.

This can even be made with mutton or any other meat of your choice. However, chicken cooks very easily, is mostly liked by all and sundry, and is also easy to digest. Here we share the chicken version of Shami Kabab.

 

 

 

 

 

Ingredients:

  • ½ kg Chicken Keema
  • Chana dal 150 gms
  • Black pepper – half tsp
  • Cumin – 1 tsp
  • Medium size garlic
  • 4 medium onions
  • 2 tsp grated ginger
  • 4 medium sized dalchini/Cinnamon
  • 4 to 5 small elaichi/Cardamom
  • 4 to 5 laung/Cloves
  • ¼ of a jaiphal/Nutmeg
  • Mace – 1
  • 4 to 5 green chilies
  • Lemon juice
  • White Oil
  • Salt
  • Kewra Water (optional)
  • Chopped coriander (optional)

 

 

Preparation:

  1. Boil all these ingredients, except green chilies, lemon juice, kewra water and coriander leaves, with salt in a pressure cooker.
  2. Then dry off the excess water.
  3. Now grind with green chilies, lemon juice and mix well.
  4. Heat frying pan and sprinkle some white oil.
  5. Make small kababs in shapes of flattened balls; and keep frying until golden brown.
  6. You can mix one tbsp of kewra water before frying along with some chopped fresh coriander.
  7. When the kebabs turn brown on both sides, remove from heat, and serve with salad.

 

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