Chicken Shami Kabab Recipe By Spice Bite | Ramadan Special Recipe

Here is the best Chicken Shami Kabab recipe you will find. Make and freeze for up to a month in ramadan . So try this recipe and let me know how it is , waiting for your feedback.

Ingredients:

-Chana daal (Split chickpeas) 200 gms (Soaked 2 hours)
-Pani (Water) 3-4 Cups
-Chicken boneless (Cubes) 1/2 kg
-Lal mirch sabut (Button red chilies) 8-12
-Adrak lehsan paste (Ginger garlic paste) 2 tbsp
-Namak (Salt) ½ tsp or to taste
-Dhania (Coriander seeds) Roasted & crushed 1 tbs
-Zeera powder (Cumin seeds) Roasted 1 tbs
-Hara dhania (Coriander leaves) 1/2Cup
-Podina (Mint leaves) 1/2 Cup
-Hari mirch (Green chilies) 4 -5
-Garam masala powder (Whole spices powder) 1 tsp
-Dahi (Yogurt) 2 -4 tbs
-Anday (Eggs) 1-2
-Oil for frying

Directions:
-In pot,add split chickpeas gram,water and bring it to boil,add chicken and mix well.
-Add button red chilies,ginger garlic paste,salt,coriander seeds,cumin seed powder and mix well.
-Cover and cook until tender (6-8 minutes approx.) and then cook on high flame to reduce water and let it cool.
-In chopper,add coriander leaves,mint leaves,green chilies and grind it.
-Add chicken mixture,whole spices powder,yogurt and eggs,grind until well combined.
-Grease your hands with oil ,take a mixture and make 15-18 shami kababs of equal sizes and can be stored up to 1 month in freezer.
-Dip shami kabab in beaten egg.
-In frying pan,heat oil and fry kababs until golden brown.
-Serve with ketchup.