Chicken Shami kebabs are not only freezer-friendly – with no detectable change in texture, quality, or taste. They’re also incredibly versatile.

Have them with your afternoon chai, as a side to make any dinner menu.

Chicken shami kebabs sandwich drizzled with ketchup or hot and sour sauce is my favorite.

Ingredients:

• 1 Cup chana dal
• 2 tsp oil
• 1 tsp cumin seeds
• 7-8 Cloves
• 7-8 black peppercorns
• 2 sticks cinnamon
• 2 tsp coriander seeds
• 1 tsp ajwain
• 3 red chili whole
• 1/2 tsp chili flakes
• 500 gms boneless chicken
• 1 tsp salt
• 1 cup water
• 1 tsp ginger, finely chopped
• 2 Green chili
• 2 tsp garlic, finely chopped
• 1/2 cup coriander leaves , chopped
• 1/2 cup mint leaves , chopped
• 2 Egg

Method:

• Take a square piece of muslin cloth. Add whole spices and tie it in the muslin cloth to form a potli •
• In pressure cooker add this cloth potli, split chickpea, onion. Chicken, chilies, garlic, salt and water. • Pressure cook chicken for 30-40 minutes or until chicken is tender.
• Now take out whole spice from the Chicken.
• Add shredded chicken then put all remaining ingredients in a chopper along with coriander, ginger, onion, green chilies and chop well until it’s a smooth mixture.
• Then add in an egg so that the kababs combine well.