Some time back my 6 year old nephew Ayaan had claimed that
“This proves that the men in our family are better cooks than their wives”
And I am not here to deny it! 🙂 If only the men in my family find the inspiration to cook everyday it will be amazing! But I think the secret of their better cooking lies in the fact that they do it occasionally. Yesterday Sikander was checking our freezer when he saw the mince chicken packet. After some time he comes to tell me “I’ve put the mince chicken out… I don’t know yet, but I will make some kind of kebabs today”. I was like “sure! Why not”. It’s weekend; it’s weekend kitchen – time to explore and experiment 🙂
So he looked up a number of recipes on the net and finally zeroed in on Chicken Shammi Kebabs. Initially we had thought we would freeze some of it as 250gms chicken is a bit too much for two people, but when once the first batch of kebabs was done and we tasted it, we knew there is no scope of freezing! They all simply disappeared into our mouth :). I also made the coriander-mint chutney to go with the kebabs (will post the recipe separately.. this space is just for the hero of the dining table!)
Here’s is the original recipe: http://www.northindiancooking.com/chicken-shammi-kebabs.html. We pretty much followed the recipe to the T, expect for adding additional seasoning to our taste. Here’s what we followed:
Chicken Shami Kebab
Ingredients for preparing the meat:
250 gms minced chicken (we used Venky’s frozen mince chicken available in all supermarkets)
¼ cup chana dal
5 cloves of garlic, grated
1 inch ginger, grated
2 Bay leaves
Salt to taste
Ingredients for making the kebabs:
1 medium onion, finely chopped
2 Medium green chilies –fine chopped
3 tsp garam masala powder
2 tsp chaat masala
1 tsp roasted cumin powder (bhuna zeera)
2 tbsp of chopped coriander leaves
2 tbsp ghee
1 Medium onions sliced in circles
1 lemon, cut into wedges
Oil for shallow frying the kebabs
- Wash the Chana dal and soak it in hot water for 30 minutes
- Wash and rinse the soaked dal, add in the pressure cooker with minced chicken, add grated ginger, garlic, bay leaves, salt and 1/2 cup of water, mix everything together and close the lid of the pressure cooker and cook on medium heat.
- 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.
- Open the pressure cooker and mix everything together. If there is water in the mixture, cook open on medium flame until all water evaporates. Remove from heat.
- Remove the bay leaves and grind the chicken and dal mixture to a smooth paste using a hand blender. It is absolutely important that you dry all the liquid before grinding otherwise you can’t get the consistency to make kebabs.
- Transfer the mixture into a bowl and add chopped onions, green chillies, coriander leaves, garam masala, chaat masala, bhuna zeera and ghee. Mix everything well and keep aside
- Grease your hands a little and make small patties of the mixture. Make small patties of around a couple of inch in diameter else they might break while frying. We tried making one as big as a burger patty and since the patties are so smooth it broke while turning :o!
- Heat a non-stick shallow pan. Once the pan is hot, spray some oil. Spread the patties on the pan and spray some oil on top of the patties
- Turn the patties after 4-5 minutes. Be careful in turning so as not to break the patties. Spray some more oil around the patties. It takes around 10-12 minutes for the patties to fry.
- Transfer to a serving dish. Serve with sliced onion ring; lemon wedge and coriander chutney!