Chicken Shami Kebab by Zarnak Sidhwa

Ingredients:

• Boneless chicken 600 gm
• Split bengal gram 1 cup
• Ginger 2 inch
• Garlic cloves 10-12
• Onions 2
• Coriander leaves 2 tbsp
• Mint leaves 2 tbsp
• Lemon juice 2 tsp
• Oil for shallow fry
• Cumin seeds 1 tsp
• Coriander seeds 1 tsp
• Peppercorns 5-6
• Large cardamoms 3-4
• Red chili powder 1 tsp
• Garam masala 1 tsp
• Salt to taste

To Serve:

• Onion rings as required
• Mint chutney as required

Method:

1. Wash the boneless chicken and drain out excess moisture.
2. Soak chana daal for at least 3 hours.
3. Peel and chop ginger and garlic finely.
4. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing.
5. Divide into sixteen equal portions and keep aside.
6. Heat oil in pan add add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat.
7. Add chopped ginger, garlic and chili powder.
8. Add boneless chicken and chana daal.
9. Add two cups of water and bring to a boil.
10. Reduce heat, cook covered till chana daal is completely cooked.
11. Cook on high heat to dry out the mixture completely, stirring continuously.
12. Remove from heat and cool.
13. Mince chicken and chana daal mixture to a smooth consistency.
14. Add garam masala powder, mace and cardamom powder and salt.
15. Mix well and check the seasoning.
16. Divide into sixteen equal portions.
17. Flattern one in the palm of your hand and place a portions of onion stuffind in the center.
18. Shape into roundes and flatten slightly.
19. Similarly shape the rest of the chicken mixture and stuffing.
20. Shallow fry till golden brown.
21. Serve hot with onion rings and mint chutney.
22. After cooking chicken mixture, if it is too moist, add roasted gram flour or powdered chana daal as per requirement.