North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Whole Black Urad Dal (Black Grams)
      • Maa Ki Kali Dal
      • Dal Makhani
      • Dal Maharani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal (Chilka green moong dal)
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans curry
    • Chole (chick pea curry)
    • Lima beans curry
    • Lima beans curry
    • Rajma Masala-Red Kidney Bean Curry
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • How to cook rice on stove
        • How to cook rice on stove
        • Arhar Dal with rice khichdi (Toor dal khichdi)
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • About paneer
    • Paneer dishes - Index
    • How to make Paneer at home
    • Butter Paneer (Paneer makhani)
    • Crumbled paneer curry with green peas
    • Kadhai paneer
    • Muttar paneer (paneer with green peas)
    • Paneer Curry
    • Paneer tikka (Barbecued Paneer Kebabs)
    • Paneer Bhurji (Scrambled Paneer)
    • Palak paneer (spinach with paneer)
    • Paneer Frankie (wrap)
    • Paneer tikka masala
    • Shahi paneer
    • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Gluten free Gulab Jamun
      • Kala Jamun
      • Kheer (Rice pudding)
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • How to make Paneer at home (step by Step)
  • Cooking measurement conversion
  • Measurement Converter

Chicken shami kebabs

                     Chicken Shami Kebabs

Chicken shami kebabs are amazing they are soft and taste delicious. These kebabs are pan fried delicate kebabs. Chicken shami kebabs are made with ground chicken and chana dal and spices flavored the chicken meat. 

Traditionally sham kebabs are made with minced lamb Meat (mutton), 
chana dal and spices, but it can vary according to taste and place to place. 


Chicken Shami kebabs are a terrific cocktail snacks and a wonderful evening snack, or even made into sandwiches by putting them between buns. Shami kebabs are usually served with coriander chutney or mint chutney and raw onions, sprinkle with lemon juice. 

Chicken shami kebabs are quite easy to make even though the recipe looks complicated. They can make be made in advance and fry them just before eating.
Ingredients for cooking Kebabs dough: ​

1    Pound ground chicken- Minced  (Boneless  thighs) 
½   Cup chana dal
1    Tablespoon minced garlic
1    Tablespoon fresh grated ginger
1    Green chili-shopped
2    Bay leaves
1   Teaspoons salt or to your taste

Adjust all the ingredients according to your taste
Picture
Boneless, skinless Chicken thighs
Picture
Chana Dal
Picture
Grated Ginger
Picture
Minced Garlic
Picture
Salt
Picture
Green chili -chopped
Picture
Bay leaves
Igredients for kebab dough:

½  Cup fine chopped onions
1   Medium green chilies –fine chopped  (optional)
1  Teaspoon garam masala powder or to your taste (freshly made masala 
      preferred)
½  Teaspoon cumin powder
2   Tablespoons of chopped coriander leaves
2   Tablespoon melted butter or ghee
2    Eggs
​      Plain bread crumbs if needed
     Oil for shallow frying the kebabs

Adjust spices and ingredients according to your taste

Also needed for serving kebabs:

2   Medium onions sliced in circles
1   wedge of lemon
½  Teaspoon chat masala



Cooking measurement conversion
Measurement converter 
Picture
Chopped Onion
Picture
Chopped Coriander leaves
Picture
Garam Masala
Picture
Cumin powder
Picture
Eggs
Picture
Melted Butter
Picture
Lemon
Picture
Onion-sliced in circle
Picture
Chat masala
How to Grind the Chicken:

1.  If you don't find minced chicken thighs at the store, then you can grind chicken
     at home. Buy only boneless skinless chicken thighs.

2. Wash the chicken thighs well. (If you do not want to wash Chicken then you
​    can
 skip this step) 

3. Pat dry Chicken thighs with a paper towel. 
Picture
Wash Chicken thighs well
Picture
Pat dry chicken pieces
4. With a scissors or a sharp knife cut away any tendons or fat from the chicken.
​    Cut the chicken into pieces. By cutting the chicken into small pieces allow for
    easier, quicker grinding. (leave some fat on chicken pieces)
Picture
Chicken thighs
Picture
Trim and cut the chicken pieces
​5. Add the Chicken pieces into blender, chopper or food processor and grind it.        Check through ground chicken for larger chunks. If there are any chunks,
  transfer them back to the food processor and process until ground. Pull out if
​  there are any tendons in the ground chicken.
Picture
Add chicken pieces in food processer
Picture
Grinded chicken
Picture
Ground Chicken
​Directions for preparing the Kebab meat:


 1.   In a bowl add chana dal and wash, changing water several times until water
       appears clear.
Picture
Chana Dal
Picture
Wash Chana Dal well
​2.   Soak Dal in 1 cup of water for 15 to 20 minutes or longer.

3.  Transfer the soaked Dal in strainer and wash and rinse.
Picture
Soak chana dal in water
Picture
Wash & rinse soaked chana dal
4. Add Dal in the pressure cooker with minced chicken.

5.  Add grated ginger, minced garlic, 2 bay leaves, Chopped green chilies and salt
​     and mix. 
Picture
Soaked chana dal
Picture
In a cooker add minced chicken, Dal and other ingredients & salt
Picture
Mix chicken & Dal with other ingredients
Picture
Add water
6. Mix all the ingredients with Chicken and chana Dal.
 
7. Add 1 cup of water mix everything together and cook on low heat.
Picture
Mix water with chicken & Dal well
Picture
water is mixed
8. Ground chicken leaves water and it becomes a lump, and stick to the bottom of
    the cooker and might burn, to prevent that with the cooking spoon stir Dal and
    chicken well for few minutes.
Picture
Stir Chicken for few minutes
Picture
Chicken is cooked a little
9. Chicken get cooked little and release water, then close the lid of the pressure
​    cooker and place
 the weight and cook on low heat.
Picture
Close the pressure cooker
​10.  In about 5 to 6 minutes pressure cooker will start steaming, after one whistle,
     turn the heat down and cook for another 10-12 minutes Turn the heat off and
     wait till the steam escapes on its own.

11. Open the pressure cooker, with a cooking spoon mix everything together.

12.  Check if Dal is tender.
Picture
Open the pressure cooker
Picture
Mix Chicken and Dal well
Picture
Check if Dal is tender
​13. If water is still remaining in the chicken mixture, then on a medium flame,
      by stirring cook till water evaporates.

14. There should not be any water in boiled dal and meat mixture. It is important
      that you dry all the liquid before grinding otherwise you cannot get the
      consistency to make kebabs. Once all the liquid evaporates, turn the Stove off. 
Picture
Let the chicken and Dal cook
Picture
Water is dried & Dal is mushed
15. Let the Dal and chicken mixture cool down take the bay leaves out.
16. Transfer cooked chicken and Dal mixture into blender and grind, avoid adding
      water when grinding. If needed
 add little water to lubricate for grinding. Grind
      chicken and Dal into a dough. (I 
prefer to grind with hand blender because
       it does not require to add water for
 grinding and you can grind right into
      the pressure cooker)
​
Picture
Add chicken mixture in blender & grind
Picture
Or, Grind the mixture with hand blender
Picture
Chicken Dal mixture is grinded
17. Once the chicken mixture is grinded transfer it into a bowl (Or, just leave the
       mixture in pressure cooker and add let the mixture cool dawn)
Picture
Chicken shami kebab dough
18. Crack both the eggs and with a fork whip to mix.

​19. Pour egg into cooked Chicken shami kebab dough. 

​20. Mix the dough by hand and make it smooth.
Picture
Crack both eggs
Picture
Whip the eggs
Picture
Pour egg into dough
Picture
Mix egg well with dough
Picture
Chicken shami kebab dough
21  Add  and mix chopped onions, chopped coriander leaves, coriander powder
      and Garam masala mix everything together. (If you like add more chopped
      green chilies)

22. Add 2 tablespoon melted butter or ghee and mix.

23.  Place mixture in refrigerator for about five to six hours or overnight so that it
      becomes firm enough to make kebab patties. (Or keep it as much time as you
​      can)​     
Picture
Add chopped onions & other ingredients
Picture
Mix all the ingredients together
Picture
Add Butter and mix
Picture
Chicken shami kebab dough
24. After adding egg, dough becomes soft and gooey and also you fry kebabs
     patties they break to avoid that take some plain breadcrumbs or as needed and
     grind them to powder and add them to shami kebabs 
dough If you have gluten
​     allergy then buy plain gluten free bread crumbs.
   ​
Picture
Plain breadcrumbs
Picture
Add breadcrumbs in the blender
Picture
Grind breadcrumbs
Picture
Breadcrumb powder
Picture
Add breadcrumbs in the dough
Picture
Mix breadcrumbs in the dough
Directions for frying the kebabs:
​

 1. Slice Onion and sprinkle chat masala and  lemon juice for serving with
    Kebabs. Keep it aside.
Picture
Slice the Onion & sprinkle chat masala
Picture
Sprinkle Lemon juice over Onions
​2. Grease your hand and mix the chicken mixture and take some dough in your 
    hand.
Picture
Grease your hand
Picture
Take some dough
​3.  Roll the dough into a ball in between your palms. (Before I make all the
     patties, I prefer to fry a patty
to make sure they are not breaking and all the
    spices and salt are at your taste)

4.  Now press the ball of dough and shape it into a patty If dough is little soft
     and it is hard to make patties then add some bread crumbs and mix. (I prefer 
     to make small patties, because small  patties are easy to turn while frying)
​

5. Place the patties into a plate and repeat until you make all the patties.
Picture
Roll the dough into a ball between your palm
Picture
Shape the ball into a patty
Picture
Chicken Shami kebabs patties
6.  Heat a Cast iron griddle or a nonstick frying pan.
Picture
Heat a Griddle (orTawa)
7. Once the pan is hot add butter or ghee and grease the pan.
Picture
Grease the pan
8. Add some more butter for frying the kebabs.
Picture
Add butter and spread
Picture
Pan is ready for frying the kebabs
​9. Spread the patties on the skillet, do not crowd the pan, fry no more than 4 to 5
     kababs at a time. It will be easier to turn around the kebabs.

10. Keep the heat on medium high, because with high heat bottom of patties form
      a crest, then it is easier to turn the kebabs to other side without breaking the
      patties. Once you turn the patties then you can turn the heat to medium.
Picture
Place the kebab patties on the pan
11. Let the patties fried for 3 to 4 minutes then with the spatula gently turn the
    patties around and, add some butter and spread
 around the patties. let the other
    side fry for 3 to 4 minutes. Kebabs will be browned in about 10 to 12 minutes.
    The trick of frying perfect
 kebabs is let them cook completely from one side
    first then turn them…and they 
will not break.    ​
Picture
Let the kebab petties fry
Picture
Turn the kebabs patties to other side
Picture
Add more butter or ghee if needed
Picture
Kababs are fried
Picture
Chicken shami kebabs
12. Transfer the fried kebabs in the serving dish.

13. Serve Shami kebabs hot with sliced onions and green chutney (coriander
​      leaves chutney) or 
pudina chutney (mint leaves chutney) 
Picture
Chicken shami kebab serve with chutney
Tips:

1.   I  recommend using hand blender for grinding the boiled meat and dal because it does not  require adding water for grinding and you can grind it right in the pressure cooker. You could also use food processer for grinding.

2. 
If kebabs are breaking then take some plain bread crumbs and grind them
    to powder and add them to shami kebabs mix. If you have gluten allergy
    then buy plain gluten free bread crumbs.
​

3. Kebabs can be made in advance, freeze them and fry them when needed.
 
4.   If you don't find minced chicken at the store, then you can ground chicken at home. Buy skin less and boneless chicken thighs.Wash the chicken pieces well and pat dry them with a paper towel. With a scissors or a sharp knife cut away any tendons or fat from the chicken. Cut the chicken into pieces. Place the Chicken pieces into blender, chopper or food processor and grind it. 

4. Prefer to buy chicken thigh because with chicken breast kebabs become too dry.
 
4.  Try to use freshly made garam masala that will add the flavor to the kebabs.
Instruction for garam masala: (How to make garam masala)

6      Whole black pepper
6       Cloves
½ "    Stick of cinnamon
 2      Black cardamom – Take the seeds out
 1      Green cardamom – Take the seeds out
 1      Teaspoon cumin seeds.

Heat a frying pan on medium heat and add cloves, black peppers, cinnamon and the seeds of the black and green cardamoms and dry roast them for 4 to 5 minutes, while stirring frequently. Turn the stove off and let them cool down. Grind all these roasted spices into a coarse powder in a coffee grinder or nut grinder. Garam masala is ready to use.
​
​You could make chicken shami kebabs in large amount and freeze them in a bag, and place them in the freezer. when ready to eat just heat and grease the pan and
fry them on low heat. Frozen chicken shami kebabs comes out very handy, you can eat them as kati roll or as snack.
Picture
Store kebabs in a freezer bag
Picture
Store kebabs in a freezer bag
Picture
Place frozen kebabs on the pan and fry
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes

 Chicken seekah kebabs                                Ground beef shammi kebabs

Chicken kebabs                                             Beef seekah kebabs

Chicken frankie (wrap)                               Beef kebabs

Chicken kebabs stir fry                               Beef frankie (wrap)

 Pudina chutney                                         Green or Hari chutney
(Mint chutney)                                           (Coriander leave or dhaniya chutney) 
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
Submit
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
Powered by Create your own unique website with customizable templates.