Chicken Shami Kabab Recipe:
1. Put the chopped onion, ginger, garlic, green chili (if using), soaked chana dal, and minced chicken in a big bowl.
2. Put in the salt, red chili powder, cumin powder, garam masala, and coriander powder. Make sure all the ingredients are spread out properly by mixing them well.
3. Let me tell you how to get that restaurant-style texture: Use a meat grinder or food mixer to grind the mixture. This makes a base for your kebabs that is smooth and stays together.
4. If the mixture seems dry, add the beating egg for additional moisture. But the chana dal should be enough to hold everything together, so the egg is optional.
5. Take the mixture and form it into small, flat cakes. For even cooking, aim for a width of about ½ inch.
6. Set a pan on medium heat and add oil. Move the kababs around in the pan a little at a time once it’s hot.
7. For 3 to 4 minutes on each side, or until fully cooked and golden brown.
Tips for Restaurant-worthy Shami Kababs:
1. For a good mix of taste and texture, use both chicken breast and thigh meat.
2. Do not cook the kababs too long! On the inside, they should be juicy and soft.
3. Be creative with the toppings! A little bit of mint sauce or chopped fresh coriander leaves makes it taste even better.
The chicken shami kabab is more than just a starter. Serve them on a bed of fluffy rice or naan bread for a complete and satisfying meal.
Don’t forget to try different (Indian foods) from our extensive (menu) at (The Coriander Leaf), our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.