Murgh Ke Shami

Ingredients 

• 600 grams boneless chicken
• ½ cup split Bengal gram (chana dal) soaked
• 2 medium onions chopped
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 2 teaspoons lemon juice
• 3 tablespoons oil
• ½ teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 5-6 black peppercorns
• 3-4 black cardamoms
• 2-inch piece of ginger, finely chopped
• 10-12 cloves garlic, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• ½ teaspoon mace and green cardamom powder
• Salt to taste

Serve

• 2 medium onions, cut into fine rings
• Fresh mint (pudina) chutney

Method

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.
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 the heat and cool
3. Grind the 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.
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.
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.

Nutrition Info