Murgh Ke Shami Recipe - Boneless chicken minced and then stuffed and deep fried.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Boneless chicken , Split Bengal gram (chana dal)

Cuisine : Hyderabadi

Course : Snack

Murgh Ke Shami

Murgh Ke Shami Recipe - How to make Murgh Ke Shami


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • 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


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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