Chicken Shami Kabab Recipe by Cooking with Aneela|چکن شامی کباب بنانے کا طریقہ|Chicken Kabab Recipe

Start by cutting 1.5 kg of boneless chicken into cubes.

Grind the chicken with 4 tablespoons of tandoori masala until fine.

Cook the chicken mixture in a pot until the water dries up.

Add 2 cups of soaked chana dal to the pot.

Add 1 medium-sized onion and 10-12 cloves of garlic to the pot.

Pour in hot water until the chana dal is well submerged.

Add the remaining ground tandoori masala to the pot.

Add 1 teaspoon of chili flakes and 1 tablespoon of red chili powder.

Add salt and a little turmeric, adjusting to taste.

Mix everything well and cook until the dal is soft.

Once cooked, mash the mixture by hand until it forms a fine paste.

Let the mixture cool down before proceeding.

Add chopped green chilies and fresh coriander if desired.

Check the seasoning and adjust salt and chili as necessary.

Form the mixture into flat kababs using your hands.

For a different method, use a small cap to shape the kababs and press them out.

Prepare the kababs and place them aside.

Freeze the prepared kababs for later use, about 40-50 kababs can be made.

Heat oil in a pan and dip the kababs in beaten egg before frying.

Fry the kababs one by one until golden brown.

Equipment Needed

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