When I grew up I just know only tandoori chicken. Later, when I started cooking and exploring various possibilities and diversification, I came across so many varieties of takkas, kebabs and grills.
Originally, shammi kebab is made with mincemeat, i.e. lamp/beef. Everybody makes their version and they love it like that. But apart from these variations, keeping the soul of the recipe alive, is what makes one a good cook.
Chicken Shammi Kebab made from cooked chicken, chana dal and a range of masala and then fried till crisp. It is deliciously spicy and hot. It is a great starter for lunch or dinner.
This can be served with chutney and salad…
Chicken Shammi Kebab Recipe
- 500 gm Chicken Cubes, Boneless
- 1/3 cup Chana Dal
- 1 tbsp. Coriander Chopped
- 1 tsp. Garlic Paste
- 1 tsp. Ginger Paste
- 3 Green Chillies
- 1 tsp. Salt
- 1 Onion Sliced
- 1 Potato Peeled Cubed
- 1 tsp. Cumin Powder
- 1/4 tsp. Turmeric Powder
- 1 tbsp. Lentil Flour
- 1 Egg
- 1 tsp. Garam Masala
- 1 tbsp. Lemon Juice
- 2-3 tbsp. Coriander Chopped Fresh
- Sock chana dal for minimum 4 hours.
- In a pressure cooker, cook chicken along with chana dal, coriander, garlic and ginger paste, green chillies, onion, potato cumin powder and turmeric powder.
- Add ½ cup of water, chicken should cook completely and dal and potatoes should be soft.
- Strain and keep aside to cool.
- Once it is cooled mince the mixture until smooth.
- Turn it out into a bowl and add chana/ lentil flour and 1/2 of the beaten egg.
- Add the garam masala, lemon juice and chopped coriander.
- Mix well.
- If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix.
- If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
- At this point you can refrigerate or even freeze the mixture until needed.
- I like to test fry one small shami to taste for salt and adjust if needed, you can do that if you want.
- Make round shape kebabs of the mixture and pan fry them in little oil.
- If needed can coat the kebabs in slightly beaten egg.
- One can serve this with any chutney.