Chicken Shami Kabab
Chicken Shami Kabab is a popular Indian appetizer made with chicken keema, lentils, and aromatic spices. This recipe is gluten-free and high in protein, making it suitable for those on a weight loss diet. However, it is high in fat, so it should be consumed in moderation. This recipe requires very little oil, making it perfect for those who are health conscious.
Nutrition Facts
Per serving
Energy
78 kcal
Protein
6 g
Carbs
6 g
Fat
3 g
Fiber
2 g
Ingredients
Chopped Onion
0.5 medium cup (80g)
Chopped Green Chilli
0.5 tsp (2g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Cumin Powder
0.5 tsp (1g)
Garam Masala
0.25 tbsp (1.5g)
Common Salt
0.5 tsp (3g)
Mustard oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chana Dal (Raw)
0.5 medium cup (80g)
Chicken Keema (Raw)
200 gm (200g)
Instructions
Cooking Steps
Soaked the chana dal in warm water for 5-6 hours
In a pressure cooker, add the soaked chana dal, chicken keema, chopped onion, chopped green chili, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Add water and pressure cook for 3-4 whistles until the mutton and dal are cooked and soft.
Once the pressure is released, open the cooker and let the mixture cool down.
Once the mixture has cooled down, grind it in a mixer grinder to form a smooth paste. Do not add water while grinding. Divide the mixture into small portions and shape them into round patties or kebabs.
Heat a non-stick pan or tawa over medium heat and brush it with oil.
Place the kebabs on the pan and cook for 2-3 minutes on each side until they turn golden brown.
Garnish with fresh coriander leaves and serve hot.