How to make Murgh Ke Shami - Boneless chicken minced and then stuffed and deep fried.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Split Bengal gram (chana dal) (चने की दाल)
Cuisine : Hyderabadi
Course : Snacks and Starters
Murgh 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.
For more recipes related to Murgh Ke Shami checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Kumbh Ke Kabab, Chicken Sweet Soy Sauce, Lasaniya Batata, Kale and Couscous Fritters.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Murgh Ke Shami Recipe
Boneless chicken 600 grams
Split Bengal gram (chana dal) soaked 1/2 cup
Onions chopped 2 medium
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
Lemon juice 2 teaspoons
Oil 3 tablespo
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Black peppercorns 5-6
Black cardamoms 3-4
Ginger finely chopped 2 inch piece
Garlic finely chopped 10-12 cloves
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Mace and green cardamom powder 1/2 teaspoon
Salt to taste
To Serve
Onions cut into fine rings 2 medium
Fresh mint (pudina) chutney
Method
Step 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.
Step 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
Step 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.
Step 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.
Step 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.
