Chicken Shami Kababs

Chicken Shami Kababs

Ingredients:

• Chicken with bone = half kg 
• Onion = 2 medium
• Coriander = half bunch
• Chana daal = half cup
• Ginger paste = 1tbsp
• Garlic paste = 1 tbsp
• Water = 4 glass
• Black pepper whole = 6
• Cloves = 4
• Cinnamon stick = 1
• Coriander seeds = 1 tsp
• Cumin seeds = 1 tbsp
• Red bell pepper = 7-8
• Green chili = 3 
• Salt to taste 
• Egg = 1  
• Bread crumbs of 3 bread slices (Fresh)
• Garm Masla powder = 1 tsp
• Oil for shallow frying

Method:

1. Soak Chana daal for 2 hours.
2. In heavy bottom pan add chicken meat, 1 onion cut in 4 pieces, water and ginger garlic paste, bring them to boil. 
3. Now add Black pepper, cloves, cinnamon stick, red bell pepper, coriander seeds, cumin seeds and salt to it.
4. Let it cook on slow flame for about half an hour now add soaked chana daal into it and let it cook till chicken and daal get completely done and water dries up.
5. Remove it from stove and let it cool.
6. Remove bones from meat and whole gram masla from the mixture.
7. Chop 1 onion, green chili and coriander in chopper and transfer them into a bowl.
8. Put meat mixture in chopper and chop it properly. Transfer it to chopped onion, chili and coriander mixture and mix them well.
9. Add egg, 1 bread slice bread crumbs and garm masla powder to it. Mix them well.
10. Make kababs of this mixture and roll it in 2 bread slices bread crumbs and keep it in freezer for an hour.
11. Heat pan and add 3 tbsp oil in it fry kababs on medium heat with both sides. 
12. Serve it with raita, ketchup or chutney.

Note: There is no need to dip kababs in eggs and then fry but if you like egg coating you can use egg before frying.