Chicken shami kabab
Curries With Bumbi · ♥ 961 likes · 70.6K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 750 g bone in chicken thighs
- 200 g chana dal
- 20 g garlic
- ½ oz ginger
- 130 g chopped onions
- 4 tbsp chopped coriander leaves
- 1 tsp garam masala powder
- ¼–⅓ cup oil
Soak the chana dal overnight, or at least an hour in hot water; drain.
- black peppercorns
- 2 whole dry red chillies
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- 1 cup water
- 1 tsp salt
- 2 whole potatoes
Put the chicken, chana dal, garlic, ginger, peppercorns, dry red chillies, bay leaf, cinnamon stick, water and salt in a pressure cooker.
Pressure cook 15 minutes for chicken (35 for lamb); switch off and let the pressure release naturally.
Pressure cooking and drying out
Remove the bay leaf and cinnamon stick; cook on the stove until all the liquid dries up completely.
- 2 tbsp plain unflavored yogurt
Drain the yogurt in a tea strainer and mix it into the chicken for flavor and softness; cool completely.
- 1 tsp coriander seeds
- 1 tsp cumin seeds
Toast the coriander and cumin seeds on low heat, stirring, until fragrant and just a little brown, not dark; grind coarsely in a mortar and pestle or, once cool, a spice grinder.
Pulse the cooled chicken mixture 3 or 4 times in a food processor until it comes together, not too pasty. Taste for salt.
Pulsing the meat in the food processor
- mint leaves
Add the mashed potatoes, ground spices, chopped onions, mint, chopped coriander leaves and garam masala; mix well like kneading a dough. Without potatoes, add a beaten egg.
Oil the palms and shape into kebabs; rest about half an hour (or refrigerate a few hours, or freeze on a tray then bag).
Shallow fry on medium heat, not too much oil or they break, turning gently once golden brown.
- 1 whole egg
- 1 tbsp water
Variation: beat the egg with a tablespoon of water, dip each kebab, rest it on a plate, then release into the oil to fry.