Reshedar Chicken Shami Kabab Recipe | How to Make Real Shami Kabab Recipe by Cook Flair
This recipe guides you through the simple steps to creating these flavorful patties, packed with juicy ground chicken, fragrant herbs, and warm spices. I made this delicious chicken shami kabab. Try this once and I am sure you will make it again and again.😍 Perfect as an appetizer, main course, or party snack. Try this easy, tasty, reshay dar kebab recipe. Make and freeze for up to a month. Learn how to make restaurant-quality shami kababs at home tonight!
Ingredients:
-Split Chickpeas (Chana Daal) soaked for 2 hours (1 kg)
-Chicken Boneless (1 kg)
-Ginger Garlic (Adrak Lehsan) paste (2 tbsp)
-Salt (Namak) 2 tbsp or to taste
-Red Chili (Lal Mirch) powder (1 tbsp)
-Bay Leaf (Teiz Pat) 2
-Black Cardamom (Bari Elaichi) 2
-Cloves (Laung) 10
-Black Peppercorn (Kali Mirch) 30
-Whole Red Chili (Sabut Lal Mirch) 12
-Cumin Seeds (Zeera) 2 tbsp
-Cinnamon Sticks (Dar Chini) 2
-Water (Pani) 1 bowl
-Fresh Coriander (Hara Dhania) chopped (1 cup)
-Green Chilies (Hari Mirch) chopped (1/2 cup)
-Onion (Pyaz) chopped (4 medium)
-Ginger (Adrak) chopped (3 tbsp)
-Eggs (Ande) 3
-Oil for frying
Method:
-In a pressure cooker add, split chickpeas, chicken boneless, ginger garlic paste, salt, red chili powder, bay leaf, black cardamom, cloves, black peppercorn, cinnamon sticks, cumin seeds, whole red chili, and water bring it to a boil.
-Cover & cook for 15 mins on medium flame until chicken and split chickpeas tendered.
-Cook for 5 mins more on high flame to reduce water and let it cool.
-Remove (cloves, bay leaf, black cardamom, cinnamon sticks).
-Now mash this mixture well into mortar & pestle.
-Transfer this mixture to a plate.
-Add, chopped green chilies, chopped ginger, chopped fresh coriander, chopped onion, and eggs mix well until combined.
-Take a mixture and make 50 shami kababs of equal sizes which can be stored for up to one month in the freezer.
-Fry on medium flame until golden brown.
-Serve with ketchup😋
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