How to make Murgh Ke Shami - Boneless chicken minced and then stuffed and deep fried.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Hyderabadi

Course : Snacks and Starters

Murgh Ke Shami

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Ke Shami checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Tangy Beans Wrap, Thai Fried Rice Sticks, Mushroom Cheddar Melts, Kasuri Methi Chicken Tikka.

Murgh Ke Shami Recipe Card

Murgh Ke Shami
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Ke Shami Recipe

  • 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 5-6

  • Black cardamoms 3-4

  • 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

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.