Step-by-Step Guide to Prepare Chicken Shaami Kabab Favorite





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Chicken Shaami Kabab.

Chicken Shaami Kabab

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Alright, don't linger, let's task this chicken shaami kabab menu with 17 substances which are absolutely easy to acquire, and we have to process them at the very least through 15 ways. You should commit a while on this, so the resulting food could be perfect.

Composition Chicken Shaami Kabab:

  1. Provide 600 Grams Chicken Thighs (Boneless,Skinless & fat removed).
  2. Prepare 150 Grams - Chana Daal/Bengal Gram (See conversion in notes below).
  3. Need 1 - Egg.
  4. You need 1/2 inch - Ginger.
  5. Require 6 Cloves - Garlic.
  6. Provide 4 - Green Cardamoms.
  7. Give 4 Cloves.
  8. Need 1 Inch for Cinnamon Stick Or 1 Tsp Powder.
  9. Need 2 Tsp - Degi Mirch/Red Chilli Powder:.
  10. You need 1 Tsp of Salt.
  11. You need As needed - Oil (For shallow frying).
  12. Need 150 ml - OR 2/3rd Cup Water (150 millilitres = 0.634 us cup).
  13. You need For the Mint-Coriander Chutney:.
  14. Prepare 1/2 bunch - Fresh Coriander/Cilantro.
  15. Require 1 handful - Fresh Mint Leaves.
  16. Require for As required Yogurt.
  17. Prepare for As required Sugar (Optional).





Chicken Shaami Kabab steps:

  1. (A) To make the Shaami Kabab:.
  2. Soak the Chana Daal for about 30 minutes..
  3. Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water..
  4. Place the Chicken in a medium Sauce Pan with 150 ml water (remember, the chicken would release some juices too), Ginger, Garlic, Cardamoms, Cloves & Cinnamon. Add a few drops of oil to avoid sticking to the bottom..
  5. Cook covered over medium heat for 15 minutes, stirring occasionally. Open the lid. Check how much liquid is left. If there’s any liquid left, cook on high heat uncovered until the liquid is absorbed completely. Let it cool down..
  6. Grind to a fine paste along with Red Chilli Powder, Salt and an Egg. We want a thick & dry batter. Transfer to a medium bowl..
  7. Make medium sized patties & shallow fry in a nonstick pan over medium heat for 2-3 minutes. (The oil becomes slightly frothy because of the Egg - That’s normal). Flip only once with a thin spatula as these Kababs are very delicate. Fry until golden..
  8. Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings..
  9. (B). To make the Mint-Coriander-Yogurt Chutney/Dipping Sauce:.
  10. Wash the Coriander Leaves & the Mint Leaves thoroughly under running water in a colander. Shake off the excess water. Grind to a fine Paste in a small Blender jar. You may add a little water to keep the blades running..
  11. Transfer to a clean airtight glass jar. Store in the refrigerator..
  12. When required, take 3-4 Tablespoons of the Paste & 3-4 Tablespoons of Yogurt. Stir it well. Add a little sugar if the Yogurt is too sour. Your Coriander-Mint-Yogurt is ready..
  13. Conversion: 150 Grams Chana Daal = Slightly less than 1 Standard Baking Cup OR 1 Rice Cooker Cup (heaped)..
  14. Suggestion: It’s good to have a kitchen scale at home especially if you like to bake. Cup sizes vary in size resulting in inaccurate measurements..
  15. .

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