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

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Murgh Ke Shami Recipe - How to make Murgh Ke Shami

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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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