By These Chicken Shammi Kebabs are flavorful, aromatic, and have a wonderful texture that makes them a favorite at parties and gatherings. Adjust the spiciness according to your preference and enjoy this delicious Indian kebab dish.
Here’s a recipe for Chicken Shammi Kebabs, a popular Indian dish known for its soft and melt-in-your-mouth texture:
Ingredients:
- 500 grams boneless chicken thighs, cut into small pieces
- 1/2 cup chana dal (split Bengal gram), washed and soaked for 2 hours
- 1 large onion, finely chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 inch piece of ginger, grated or finely chopped
- 5-6 cloves of garlic, minced
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoons oil or ghee
- 1 egg, beaten (optional, for coating)
- Bread crumbs (optional, for coating)
Instructions:
- Cook Chana Dal: Drain the soaked chana dal and cook it in a pot of boiling water until very soft and mushy. Drain any excess water and set aside.
- Prepare Chicken Mixture: In a food processor, add the boneless chicken pieces, cooked chana dal, chopped onion, green chilies, ginger, garlic, fresh coriander leaves, fresh mint leaves, garam masala powder, cumin powder, turmeric powder, and salt to taste. Pulse the mixture until it forms a smooth paste-like consistency. You may need to scrape down the sides of the processor bowl a few times to ensure even blending.
- Shape into Kebabs: Take small portions of the mixture and shape them into round patties or kebabs of your desired size. You can flatten them slightly with your palms to give them a traditional kebab shape.
- Cooking the Kebabs:
- Pan-Frying Method: Heat oil or ghee in a non-stick pan over medium heat. Place the kebabs in the pan (you may need to do this in batches). Cook for 4-5 minutes on each side or until they are golden brown and cooked through.
- Oven Baking Method: Preheat your oven to 200°C (400°F). Place the shaped kebabs on a baking tray lined with parchment paper. Brush them with a little oil. Bake for about 15-20 minutes, flipping halfway through, until they are cooked through and lightly browned.
- Optional Coating: If you prefer a crispy exterior, you can dip each kebab in beaten egg and then coat it with breadcrumbs before frying or baking.
- Serve: Once cooked, serve the Chicken Shammi Kebabs hot with mint chutney, sliced onions, and lemon wedges. They can be enjoyed as an appetizer or a side dish.
