This recipe is very easy to follow to make the perfect shredded chicken shaami kebabs. The kebabs are excellent for kids lunch boxes, ramadan iftari, sandwiches, burgers and can be frozen upto a month easily.
Recipe:
1kg boneless chicken.
2 cups chana daal(soaked for a few hours)
2 tbsp ginger garlic paste for boiling the mixture
2 tbsp ginger garlic paste for kebabs mixture
2 tbsp chaat masala
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp cumin seeds
Salt to taste
Crushed Black pepper
2 eggs
1 large chopped onion
1 chopped capsicum
1 cup chopped coriander leaves
Oil for frying
Boil the chicken and daal with 2 tbsp ginger garlic paste and water. Cook until done and let the water dry out completely.
Let the mixture cool down a bit and mash it with potato masher.
Add all spices, eggs and vegetables and mix very well.
Make kebabs and fry in little bit of oil.
The kebabs can be coated in egg again before frying to get a softer texture or can be fried without coating for a crisp texture.
Tip:
If the mixture of kebabs is too watery, dry roast some gram flour (besan) and add it to the mixture.
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