Shami Kabab is a famous dish. It is considered the best snack item for any meal or party. It is made up of mixture of meat, lentil and vegetables. It is a preserved item which can be easily prepared at free time. It contains all necessary nutritious items. Here I have shared the Best Chicken Shami kabab recipe which is liked too much in my family. so, you too try this recipe and enjoy the best taste of chicken shami kabab.
Chicken Shami Kabab recipe needs enough time .
If you make this dish frequently then you need 2 hours for this.
I make this dish with breaks while other domestic jobs. then i save enough time.
Ingredients to make perfect shami kabab:
There are three main ingredients to make Chicken Shami Kabab.
- chicken preferably boneless 1 kg
- Bengal Gram 250 to 300 g
- potato 400 g you may reduce the quantity
Ingredients to make the Taste:
water 3 to 4 cups
Onion 2 medium
Tomato 2 pieces
Ginger garlic paste 1 tablespoon
Button red chili 10 pieces
Red chili powder 1 tablespoon you may reduce the quantity if you like less
Whole spices powder 1 tablespoon
Mint 1 handful
Eggs 2 to 3
Yogurt 1 to 2 tablespoon or half lemon juice.
Oil for frying.
Method to cook Shami Kabab:
first of all collect all ingredients and check them.
Take a saucepan or pressure cooker or instant pot according to your choice.
Add water, washed chicken, washed Bengal gram, washed whole potato, ginger garlic paste, salt red chili whole spice powder, onion, and tomato.
In instant pot or pressure cooker, cook it for 10 minutes. in sauce pan it may take 20 to 25 minutes to tender.
After opening the lid take out the potatoes. Dry the water. let the mixture cool.
if there are bones in mixture now check and take them off.
Peel off the potatoes and add in mixture.
Add Coriander, mint, green chili 1 onion and 1 egg in mixture and chop in chopper.
Taste the mixture for surety ( and of course for your security) if salt and and spices are not suitable, adjust them according to your taste.
Take a tray and some oil. Make kabab around 30 pieces in circle bread shape with equal size. place in tray. and preserve in refrigerator.
When ever you need, take out, dip in egg paste and fry on medium heat. serve with ketchup, yogurt or sauce.
You may serve these kabab in sandwich, burger. use it as snacks with tea or as a side dish for your meal. if you are working person then this is the best readymade dish in your fridge.
I made 65 kabab from this mixture and sent as a gift for working family members. This is boiled and dried mixture.
how to bind shami kabab?
Dry the access water fully. chop well. dip in egg paste before frying.
Why shami kababs are dry?
Bengal lentil makes the kababs dry. Add boiled potatoes in mixture. your kabab will take perfect look.
How make shami kabab not break?
Add Bengal lentil, potato and 1 to 2 eggs in mixture. when ever you fry them then dip them in egg paste before. Use this trick then your shami will never break.