Shami Kebab Recipe
This Ramzan, bring home the festivities of your favourite ‘Food Street’. Celebrate the spirit of the festival with easy to cook recipes that take you back to your local Ramzan Food Street.
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Soak 1 cup of chana dal for about 30 minutes to an hour.
In a deep kadhai heat oil and add cumin seeds, cloves, black peppercorns, cinnamon, coriander seeds, ajwain, red chilies, and chili flakes. Saute for about 1-2 minutes.
Add the soaked chana dal into the pan and mix thoroughly. Add the boneless chicken, 1 cup of water and salt to taste.
Cook on medium flame until all the water has evaporated and chicken is tendered.
Let it cool for some time and then add ginger, green chili, garlic, coriander leaves, and mint leaves. Grind the chicken in a food processor or a blender to a coarse paste.
Add the raw eggs to the paste and mix thoroughly.
Grease your palm and make little patties or any desired shape to form the kebabs.
Whisk an egg and keep aside. Dip each kebab in the egg and shallow fry the kebabs until they turn golden brown.
Serve the kebabs with your favourite chutney.