About This Video:
In This Video I Am Going To Share With You My Frozen Chicken Shami Kabab Recipe. Tried My Best To Explain The Recipe Of Shami Kabab Step By Step. I Hope You Will Like This Recipe Very Much. BaBa Food RRC
. Chef Rizwan.
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Chicken Shami Kabab Written Recipe With Directions:
Ingredients:
-Chicken chest piece with bone 1 Kg
-Split Bengal gram (Chanay ki dal) washed 750 gms
-Long pepper (Filfil Daraz) 2 optional
-Bay leaf (Tez patta) 3
-Cumin seeds (Zeera) ½ tbs
-Black cardamom (Badi elaichi) 3
-Green cardamom (Hari elaichi) 6
-Cloves (Laung) 10-12
-Mace (Javitri) ¼ tsp
-Black pepper corns (Kali mirch sabut) 1 tsp
-Cinnamon sticks (Dar chini) 2-3 Small
-Red button chillies (Sabit lal mirch) 10
-Dried coriander (Khushk Dhania) powder 1tbs
-Turmeric powder (Haldee powder) 1tsp
-Namak ½ tbs or to taste
-Onion (piyaz) sliced 1 small
-Water 2 cup
-Cooking oil 1tsp
-Coriander (Dhaniya) chopped as required
-Red chillies chopped and water removed (Bari lal mirch ka pani nichor kay) 3-4
-Black pepper (Kali mirch) powder 1 pinch
-Grounded mixed spices (Gram masala) to taste
-Cumin seeds (Zeera) powder 1 pinch
-Eggs (Anda) 2
Directions:
-Soak the split Bengal gram for about four hours. Drain it.
-In a pressure cooker, add chicken, split bengal gram, long pepper, bay leaf, cumin seeds, black cardamom, green cardamom, cloves, mace, black pepper corns, cinnamon sticks, red button chillies, dried coriander, turmeric, salt, onion, water, oil and mix it. Cover and cook for 25 minutes on medium flame. (3-minute whistle time, 22-minute cook time)
-Take out the chicken (Discard the bay leaf and cinnamon sticks), then separate the meat from the bones with the help of a wooden whisk beater, and then crush the chicken with a pestle.
-Cook the mixture on high flame until water dries. Then mash the mixture with a wooden whisk beater and add chicken into the mixture on low flame. Mix well.
-Turn off the flame, shift the mixture into a big tray, and let it cool.
-Now add chopped red chilies, fresh coriander, black pepper powder, grounded mixed spices, cumin seeds powder, and eggs and mix well to make a coarse paste.
-After mixing the stuff, make a kabab of the batter with the help of a bottle lid.
-Take a bottle lid, and place a plastic paper on it. Grease it with oil. Put the mixture into the lid and apply oil on the other side of the paper; put the paper on the mixture and press it with the palm of your hand.
-Now roll the edges of the kabab on the working surface.
-Before freezing, deep fry it on high flame for 2 minutes.
-Place the kabab on top of each other by placing a plastic sheet between them so that they cannot stick to each other by maintaining a proper gap between them. Keep it in the refrigerator.
-Take out the kabab from the refrigerator after 3 hours, turn their sides, and again freeze for 3 hours. (Total 6 hours)
-Pack them in zip-lock bags or air-tight jars.
-Chicken Shami kababs are ready, fry it and serve with ketchup.
Tips and Tricks:
-Can be stored for up to 4 months
-After the meat is tender, the lentil is soft, and there is still water, dry it on high flame. Lentils should not become mushy.
-Use a pestle instead of a chopper to make it perfect.
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