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Alright, don’t linger, let’s practice this chicken shaami kabab menu with 17 substances which are surely easy to acquire, and we have to process them at the very least through 15 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Chicken Shaami Kabab:

1. Require 600 Grams of Chicken Thighs (Boneless,Skinless & fat removed)
2. Make ready 150 Grams for Chana Daal/Bengal Gram (See conversion in notes below)
3. Need 1 of Egg
4. Get 1/2 inch for Ginger
5. Take 6 Cloves for Garlic
6. Take 4 of Green Cardamoms
7. Require 4 of Cloves
8. Get 1 Inch - Cinnamon Stick Or 1 Tsp Powder
9. Make ready 2 Tsp Degi Mirch/Red Chilli Powder:
10. Prepare 1 Tsp - Salt
11. Give As needed Oil (For shallow frying)
12. Need 150 ml for OR 2/3rd Cup Water (150 millilitres = 0.634 us cup)
13. Prepare of For the Mint-Coriander Chutney:
14. You need 1/2 bunch of Fresh Coriander/Cilantro
15. Get 1 handful - Fresh Mint Leaves
16. You need for As required Yogurt
17. Get As required Sugar (Optional)

Chicken Shaami Kabab making process:

1. (A) To make the Shaami Kabab:
2. Soak the Chana Daal for about 30 minutes.
3. Trim the fat from the chicken. Cut into small pieces. Wash thoroughly in a colander. Shake off the excess water.
4. Place the Chicken in a medium Sauce Pan with 150 ml water (remember, the chicken would release some juices too), Ginger, Garlic, Cardamoms, Cloves & Cinnamon. - Add a few drops of oil to avoid sticking to the bottom.
5. Cook covered over medium heat for 15 minutes, stirring occasionally. - Open the lid. Check how much liquid is left. - If there’s any liquid left, cook on high heat uncovered until the liquid is absorbed completely. - Let it cool down.
6. Grind to a fine paste along with Red Chilli Powder, Salt and an Egg. We want a thick & dry batter. - Transfer to a medium bowl.
7. Make medium sized patties & shallow fry in a nonstick pan over medium heat for 2-3 minutes. (The oil becomes slightly frothy because of the Egg - That’s normal). - Flip only once with a thin spatula as these Kababs are very delicate. Fry until golden.
8. Serve hot with Mint-Coriander-Yogurt Chutney & Salad of your choice or just Onion rings.
9. (B). To make the Mint-Coriander-Yogurt Chutney/Dipping Sauce:
10. Wash the Coriander Leaves & the Mint Leaves thoroughly under running water in a colander. Shake off the excess water. - Grind to a fine Paste in a small Blender jar. - You may add a little water to keep the blades running.
11. Transfer to a clean airtight glass jar. - Store in the refrigerator.
12. When required, take 3-4 Tablespoons of the Paste & 3-4 Tablespoons of Yogurt. - Stir it well. Add a little sugar if the Yogurt is too sour. Your Coriander-Mint-Yogurt is ready.
13. Conversion: 150 Grams Chana Daal = Slightly less than 1 Standard Baking Cup OR 1 Rice Cooker Cup (heaped).
14. Suggestion: - - It’s good to have a kitchen scale at home especially if you like to bake. Cup sizes vary in size resulting in inaccurate measurements.

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