How to make Murg Ke Shami -
Small shallow fried chicken mince and lentil cutlets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Split Bengal Gram
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Murg Ke Shami checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Khandvi Pancake Pops Healthy Masala Bun Hot And Sweet Chicken Wings
Murg Ke Shami Recipe Card
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.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Murg Ke Shami Recipe
Boneless Chicken 600 grams
Split Bengal Gram 1/2 cup
Onions chopped 2 medium
Fresh coriander leaves chopped 1 tablespoon
Fresh mint leaves chopped 1 tablespoon
Lemon juice 2 tablespoons
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Peppercorns 5-6
Black cardamoms 3-4
Ginger finely chopped 2 one-inch
Garlic finely chopped 10-12 cloves
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Mace and cardamom powder 1/2 teaspoon
Salt to taste
TO SERVE
Onions cut into rings 2 medium
Mint chutney as required
Method
Step 1
Soak chana dal for at least three hours. Mix chopped onions, chopped coriander and mint leaves with lemon juice to make a stuffing.
Step 2
Divide into sixteen equal portions and keep aside.
Step 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.
Step 4
Add chopped ginger, garlic and red chilli powder.
Step 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.
Step 6
Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool.
Step 7
Grind chicken and chana dal mixture to a smooth consistency.
Step 8
Add garam masala powder, mace and cardamom powder and salt. Mix well and check the seasoning.
Step 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.
Step 10
Similarly shape the rest of the chicken mixture and stuffing.
Step 11
Heat a frying pan and shallow fry the kababs till golden brown using oil as required.
Step 12
Drain onto an absorbent paper. Serve hot with onion rings and pudina chutney.
Nutrition Info
Calories : 1730 Kcal
Carbohydrates : 120.8 gm
Protein : 184.6 gm
Fat : 56.6 gm
Other : Fiber- 31.1gm
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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.
