Murg Ke Shami

Ingredients list for Murg Ke Shami

• 600 grams Boneless Chicken
• 1/2 cup Split Bengal Gram
• 2 medium Onions chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Fresh mint leaves chopped
• 2 tablespoons Lemon juice
• 3 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 5-6 Peppercorns
• 3-4 Black cardamoms
• 2 one-inch Ginger finely chopped
• 10-12 cloves Garlic finely chopped
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Mace and cardamom powder
• to taste Salt
• TO SERVE
• 2 medium Onions cut into rings
• as required Mint chutney

Method

1. Soak chana dal for at least three hours. Mix chopped onions, chopped coriander and mint leaves with lemon juice to make a stuffing.
2. Divide into sixteen equal portions and keep aside.
3. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns, black cardamoms, stir-fry for half a minute on medium heat.
4. Add chopped ginger, garlic and red chilli powder.
5. 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.
6. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool.
7. Grind chicken and chana dal mixture to a smooth consistency.
8. Add garam masala powder, mace and cardamom powder and salt. Mix well and check the seasoning.
9. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly.
10. Similarly shape the rest of the chicken mixture and stuffing.
11. Heat a frying pan and shallow fry the kababs till golden brown using oil as required.
12. Drain onto an absorbent paper. Serve hot with onion rings and pudina chutney.

Nutrition Info