Chicken Shami Kebab Recipe

Chicken Shami Kebab Recipe

Chicken Shami Kebabs are round or oval-shaped patties with a golden-brown crust on the outside. They are typically garnished with chopped fresh cilantro (coriander) leaves and sometimes sprinkled with chaat masala for added flavor and visual appeal.

Aroma:

The aroma of Chicken Shami Kebabs is aromatic and inviting, filled with the fragrance of ground spices such as cumin, coriander, cloves, and cinnamon. The kebabs are often cooked with onions, garlic, and ginger, enhancing the savory aroma that wafts through the kitchen during preparation.

Flavor Profile:

Chicken Shami Kebabs boast a rich and robust flavor profile, where the mild heat of spices complements the tender chicken. The kebabs are made by combining minced chicken with soaked chana dal (split Bengal gram) or chickpeas, which helps bind the mixture and adds a subtle nuttiness. The mixture is seasoned with a blend of ground spices including cumin, coriander, garam masala, and chili powder. Fresh herbs like mint and cilantro add freshness, while ginger and garlic provide depth of flavor. The kebabs are typically cooked in ghee (clarified butter) or oil until they develop a crispy exterior while remaining moist and tender inside.

Texture:

The texture of Chicken Shami Kebabs is soft and melt-in-your-mouth, owing to the finely minced chicken and the addition of soaked lentils. The kebabs have a smooth consistency with a slight crunch from onions and spices, offering a delightful contrast in every bite. They are moist and juicy, ensuring a satisfying texture that makes them a favorite among kebab enthusiasts.

Cultural Significance:

Chicken Shami Kebabs originate from Mughlai cuisine and are popular in South Asian countries like India and Pakistan. They are often served during festive occasions, weddings, and family gatherings, symbolizing hospitality and culinary tradition. Chicken Shami Kebabs showcase the intricate flavors and cooking techniques that characterize Mughlai cuisine, reflecting the region’s rich culinary heritage.

Serving and Enjoyment:

Chicken Shami Kebabs are traditionally served hot as appetizers or as part of a main course meal. They are accompanied by mint chutney, sliced onions, and lemon wedges for a burst of freshness. Chicken Shami Kebabs pair well with naan bread, roti, or as a filling for wraps and sandwiches. They are enjoyed for their savory flavor, tender texture, and the aromatic blend of spices.

Conclusion:

Chicken Shami Kebabs are a culinary delight that showcases the finesse and flavors of Mughlai cuisine. Their aromatic aroma, rich flavor profile, and tender texture make them a beloved choice among kebab enthusiasts and lovers of South Asian cuisine. Whether served as an appetizer or enjoyed as part of a meal, Chicken Shami Kebabs invite you to savor the cultural heritage and gastronomic pleasures they offer.

Instruments Required:

1. **Large Mixing Bowl**: For mixing the kebab mixture.

2. **Blender or Food Processor**: For grinding the chicken and spices.

3. **Skillet or Frying Pan**: For cooking the kebabs.

4. **Spatula**: For flipping the kebabs while frying.

5. **Measuring Cups and Spoons**: For accurate measurements of ingredients.

6. **Plate lined with Paper Towels**: For draining excess oil after frying.

Ingredients:

– 500 grams Boneless Chicken (preferably thighs)

– 1 cup Split Bengal Gram (Chana Dal), washed and soaked for 2 hours

– 1 Onion, finely chopped

– 2 Green Chilies, finely chopped

– 2 tbsp Ginger-Garlic Paste

– 1 tsp Red Chili Powder

– 1 tsp Garam Masala

– 1 tsp Cumin Powder

– 1 tsp Coriander Powder

– 1 tsp Chaat Masala

– 1/4 cup Fresh Coriander Leaves, chopped

– 1/4 cup Fresh Mint Leaves, chopped

– 2 Eggs, beaten

– Salt to taste

– Oil for frying

Instructions:

Cooking the Chicken and Lentils:

1. In a large pot, add the soaked split Bengal gram (Chana dal) and boneless chicken pieces.

2. Add water to cover the ingredients and bring it to a boil.

3. Reduce the heat to low and let it simmer until the chicken and lentils are fully cooked and tender, usually takes about 20-25 minutes.

4. Once cooked, drain any excess water and let the mixture cool down to room temperature.

Making the Kebab Mixture:

1. In a blender or food processor, add the cooked chicken and lentil mixture along with ginger-garlic paste, chopped onions, green chilies, red chili powder, garam masala, cumin powder, coriander powder, chaat masala, fresh coriander leaves, and fresh mint leaves.

2. Blend until you get a smooth and well-combined mixture. You may need to scrape down the sides of the blender a few times to ensure all ingredients are well incorporated.

3. Transfer the mixture into a large mixing bowl. Add salt to taste and mix well.

4. Divide the mixture into equal-sized portions and shape them into flat round kebabs.

Cooking the Kebabs:

1. Heat oil in a skillet or frying pan over medium heat.

2. Dip each kebab into the beaten eggs, ensuring it is coated on all sides.

3. Carefully place the kebabs in the hot oil and fry them until they are golden brown and crispy on both sides, usually takes about 3-4 minutes per side.

4. Once fried, remove the kebabs from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serving Size:

This recipe makes approximately 12-15 medium-sized kebabs.

Serving:

1. Serve the Chicken Shami Kebabs hot with mint chutney, sliced onions, and lemon wedges on the side.

2. They can be enjoyed as a snack or appetizer, or served with naan, roti, or rice as a main dish.

Enjoy your delicious Chicken Shami Kebabs!