Chicken Shami Kabab (kebab) or Lentil Patties

This is recipe for keeps. Simple to make, delicious, spices can be controlled and most importantly, loved by kids.
I was looking for a recipe for quite a while and couldn’t find one that completely satisfied me but my search ended with one fabulous recipe by Shanaz Rafiq I have tweaked my recipe to suit our spice levels and you can do the same.

Start by prepping the chicken mix. Add the chicken, onion, lentil (chana dal) and spices in a pot to cook till done well or in pressure cooker. Dry out the juices. Once cooled blend in a food processor till dough like consistency.

Blend Chicken mix to dough like consistency
Blend the chicken mix to a dough like consistency

In the meanwhile boil a potato, chop some coriander and mint to be added to the chicken mix to make patties

Prep for shami kabab
Prep for Shami Kabab

I store in the kababs in the chiller of the fridge and use them within the week. (they never have lasted longer than 4 days anyways). Can be prepped ahead of time for a party and make for an excellent item for the lunch box.

S Kabab 3
These stay well in the fridge. I don’t freeze them.

Recipe 

Ingredients

For the chicken mix, first add the following to a pressure cooker. Cook till dal is mushy and juices are completely dry (drying out juices is important)

  • ½ Kg – Boneless chicken, washed and cut into cubes
  • ½ Cup –  chana dal, washed and soaked for a minimum of 30 minutes
  • 1 tbls – Chopped ginger
  • 1 tbls – Chopped garlic
  • 2 tsp – Red chilli powder
  • 2 tsp – Cumin/Coriander powder
  • 2 tsp Black pepper powder
  • 1 – Medium onion, roughly chopped
  • 1 Cup – Water (if using pressure cooker). If you are using a regular pot, add more water as required to cook chicken and dal.
  • Salt to taste

For the potato mix

  • 1 – Medium potato boiled and mashed
  • ½ Cup – coriander, chopped (parsley works too)
  • ½ Cup – mint, chopped
  • 4-5 – Green chillies (use more or less as required)
  • 2 Tbls – Lemon Juice
  • 1 – Egg, lightly beaten
  • 1½ – Garam Masala powder

Method

  1. Start by adding all ingredients of the chicken mix to the pressure cooker and cook till done. Ensure to dry out juices. Allow to cool and blend in a food processor to a dough like consistency.
  2. Mix all items of potato mix with the blended chicken mix. Once done, check salt and adjust as required.
  3. Store in air tight containers and keep in fridge.
  4. For cooking – shallow fry these with a little oil. Blot with tissue paper before serving.

Recipe Notes – 

  • I do not freeze these but rather keep in the chiller section of fridge.
  • These are great to make ahead of a party/dinner or event.
  • Fry these, place in sliced bread with some mayo or ketchup for a quick school lunch.
  • These make for an excellent breakfast item too.

 

 

 

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