Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken shaami kabab. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Shaami Kabab is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken Shaami Kabab is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken shaami kabab using 17 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chicken Shaami Kabab:

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

Instructions to make Chicken Shaami Kabab:

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.

So that is going to wrap this up for this special food chicken shaami kabab recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!