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Murgh Ke Shami

Boneless chicken minced and then stuffed and deep fried.

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Main Ingredients Boneless chicken, Split Bengal gram (chana dal)
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Murgh Ke Shami

  • 600 grams Boneless chicken
  • 1/2 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 tablespo tablespoon Oil
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 5-6 Black peppercorns
  • 3-4 Black cardamoms
  • 2 inch piece Ginger finely chopped
  • 10-12 cloves Garlic finely chopped
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Mace and green cardamom powder
  • to taste Salt
  • To Serve
  • 2 medium Onions cut into fine rings
  • Fresh mint (pudina) chutney

Method

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  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 heat and cool
  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.
  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

Calories 1649
Carbohydrates 106.5
Protein 181.7
Fat 55.1
Other Fiber 26.3gm
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