Sanjeev Kapoor

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Murgh Ke Shami

Boneless chicken minced and then stuffed and deep fried.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Murgh Ke Shami

Main Ingredients

Boneless chicken , Split Bengal gram (chana dal)





Level Of Cooking


Try something new


  • Boneless chicken
    600 grams
  • Split Bengal gram (chana dal) soaked
    1/2 cup
  • Onions chopped
    2 medium
  • Fresh coriander leaves chopped
    2 tablespoons
  • Fresh mint leaves chopped
    2 tablespoons
  • Lemon juice
    2 teaspoons
  • Oil
    3 tablespo
  • Cumin seeds
    1/2 teaspoon
  • Coriander seeds
    1 teaspoon
  • Black peppercorns
  • Black cardamoms
  • Ginger finely chopped
    2 inch piece
  • Garlic finely chopped
    10-12 cloves
  • Red chilli powder
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Mace and green cardamom powder
    1/2 teaspoon
  • Salt
    to taste
  • To Serve
  • Onions cut into fine rings
    2 medium
  • Fresh mint (pudina) chutney


Step 1

Mix onions, coriander and mint leaves with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns and black cardamoms, stir-fry for half a minute on medium heat.

Step 2

Add ginger, garlic and red chilli powder. Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool

Step 3

Grind chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt. Mix well and check the seasoning. Divide into sixteen equal portions.

Step 4

latten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing.

Step 5

Heat a frying pan and shallow fry the kababs till golden brown using oil as required. Drain on absorbent paper. Serve hot with onion rings and pudina chutney.

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