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Chicken Shami Kabab

Name: Chicken Shami Kabab
Prep time: 2040 s
Cook time: 1800 s
Total time: 4140 s
Yield: 6
Ingredients: 1 pound Chicken broilers or fryers dark meat thigh meat only raw; 1 pound Chicken broiler or fryers breast skinless boneless meat only cooked braised; 2 1/2 Inches Ginger root raw; 10 Units Garlic raw; 1/2 cup Onions raw; 125 grams Beverages water tap well; 1 Unit Spices cardamom; 4 Units Spices cardamom; 1 teaspoon Spices cardamom; 2 teaspoons Spices coriander seed; 1 1/2 teaspoon Spices cumin seed; 2 teaspoons Spices pepper black; 7 Units Spices cloves ground; 3 teaspoons Salt table; 2 teaspoons Spices chili powder; 1/2 cup Coriander (cilantro) leaves raw; 1/2 cup Spearmint fresh; 4 Units Peppers hot chili green raw; 1/2 Unit Onions raw

69'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Side dish

Adults lunchbox

Summer

Ingredients

Servings

- 6 Portions +

Chicken, broilers or fryers, dark meat, thigh, meat only, raw

1 pound Chicken, broilers or fryers, dark meat, thigh, meat only, raw

Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised

1 pound Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised

Ginger root, raw

2 1/2 Inches Ginger root, raw

Garlic, raw

10 Units Garlic, raw

Onions, raw

1/2 cup Onions, raw

Beverages, water, tap, well

125 grams Beverages, water, tap, well

Spices, cardamom

1 Unit Spices, cardamom

Spices, cardamom

4 Units Spices, cardamom

Spices, cardamom

1 teaspoon Spices, cardamom

Spices, coriander seed

2 teaspoons Spices, coriander seed

Spices, cumin seed

1 1/2 teaspoon Spices, cumin seed

Spices, pepper, black

2 teaspoons Spices, pepper, black

Spices, cloves, ground

7 Units Spices, cloves, ground

Salt, table

3 teaspoons Salt, table

Spices, chili powder

2 teaspoons Spices, chili powder

Coriander (cilantro) leaves, raw

1/2 cup Coriander (cilantro) leaves, raw

Spearmint, fresh

1/2 cup Spearmint, fresh

Peppers, hot chili, green, raw

4 Units Peppers, hot chili, green, raw

Onions, raw

1/2 Unit Onions, raw

Chicken Shami Kabab

Nutri value

Go to instructions

Instructions

6 Steps

69'

Total

34'

Preparation

30'

Cooking

Waiting

Step by step

1 of 6

Step 1

Grind all the Masalas in the Garam Masala section and set aside

Check

2 of 6

30'

Step 2

Combine all the ingredients EXCEPT the green masala ones in a pot with 2 cups of water, bring to a boil and simmer on low for 45 minutes or until the daal is completely tender. You want it to essentially dissolve with a little pressure.
Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.

Check

3 of 6

Step 3

Now finely mince or use a food processor to chop the green masala ingredients.

Check

4 of 6

10'

Step 4

for a smooth kabab run the entire meat mix through a food processor (in batches or one go) OR run half of it through a food processor and mix it into the original kabab mix. This gives you a more fulsome kabab
Stir in ALL the hara masala.
adjust seasoning at this stage.

Check

5 of 6

20'

Step 5

Wet your palms and shape the kababs to your preferred size.
Line a tray with parchment paper/plastic wrap and place your kababs on it as you shape them. Place the tray in the freezer and once the kababs are frozen then you can transfer them to a freezer safe container or bag. They will keep well for up to six months.

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