Teresa's Recipes
Shami Kebab
Shami Kebab is a beloved delicacy from the Indian subcontinent, known for its rich flavors and tender texture. This dish beautifully marries minced boneless chicken with protein-packed chana dal and aromatic spices, creating a melt-in-your-mouth experience. Traditionally served during festive occasions, these kebabs are perfect for gatherings, served with cooling mint chutney or a tangy yogurt dip, making them an irresistible treat for any occasion. Each bite tells a story of culinary heritage, showcasing the vibrant spices that are a hallmark of South Asian cuisine.
Ingredients
- for frying Oil
- 1, beaten (for coating) Egg
- to taste Salt
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/4 cup, chopped Mint leaves
- 1/4 cup, chopped Coriander leaves
- 2, finely chopped Green chilies
- 1 inch, grated Ginger
- 1 medium, finely chopped Onion
- 1/2 cup Chana dal (split Bengal gram)
- 500 grams, cut into pieces Boneless chicken
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 12g
- Protein: 20g
- Sodium: 350mg
- Sugar: 1g
Instructions
- Wash and soak the chana dal in water for 30 minutes. Drain the water.
- In a pressure cooker, combine the chicken, soaked chana dal, grated ginger, turmeric powder, and salt. Add enough water to cover the ingredients.
- Pressure cook for 4-5 whistles or until the chicken and dal are cooked and tender.
- Once cooked, remove the pressure cooker from heat and allow the mixture to cool down until safe to handle.
- In a blender or food processor, blend the cooked chicken and dal mixture until it forms a smooth paste. Be mindful not to over-blend; a coarse texture adds to the kebab's authenticity.
- Transfer the paste to a mixing bowl. Stir in the chopped onions, green chilies, coriander leaves, mint leaves, cumin powder, coriander powder, red chili powder, garam masala, and additional salt to taste. Mix thoroughly.
- Take a small portion of the mixture and shape it into a flat, round kebab, about 1/2 inch thick.
- Heat oil in a pan over medium heat for frying. Dip each kebab in the beaten egg to coat, then shallow fry until golden brown on both sides, approximately 3-4 minutes per side.
- Remove the kebabs from the pan and place them on a paper towel to absorb excess oil.
- Serve hot with mint chutney or yogurt dip.
Tips
- For extra flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
- Feel free to substitute boneless chicken with lamb or beef for a different flavor profile.
- For a spicier kick, increase the amount of green chilies or red chili powder.