Frozen Chicken Shami Kabab Recipe | مزیدار ریشے دار چکن شامی کباب | Food Mania

Soak 1 cup chana dal for 15 minutes.

Take 2 kg of chicken, using only breast and leg pieces, and cut into large pieces.

Chop 4 large onions and add them to the mixture.

Add 2 tbsp dried coriander, 2 tbsp cumin, 2 tbsp garam masala, 2 tbsp green chili, and 1 tbsp salt to the pot.

Add 8-10 whole cloves of garlic and 4 glasses of water, ensuring the spices are fully submerged with about 1 inch of extra water.

Put everything into a pressure cooker and bring to a boil, then cook for 35 minutes after the second whistle.

Once cooked, check that the chicken and dal are soft and separate from the bones.

Transfer the mixture to a large bowl and press it down to remove excess water.

Chop the mixture until it forms a smooth paste, ensuring no large pieces remain.

Add 4 eggs to the mixture and mix well to combine into a smooth paste.

Add ½ cup chopped coriander and mix again, adjusting green chili to taste.

Grease a pan lightly with oil and shape the mixture into kababs.

Cook each side for 10-15 seconds on low heat, ensuring they are not fried but just set.

Store the kababs in an airtight plastic bag for up to 2 months, ensuring they remain fresh.

Equipment Needed

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