Murgh ke Shaami | मुर्ग़ के शामी | Chicken Kebab | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Reminds you of haleem right ? These soft chicken-lentil kebabs are chicken and lentils in a yet another flavourful sypmphony. MURGH KE SHAAMI Ingredients 600 grams boneless chicken ½ cup split Bengal gram (chana dal) soaked for 3-4 hours and drained 2 medium onions chopped 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh mint leaves 2 teaspoons lemon juice 3 tablespoons oil + for shallow frying 1 teaspoon cumin seeds 1 teaspoon coriander seeds 5-6 black peppercorns 3 black cardamoms 2 inch ginger piece finely chopped 10-12 garlic cloves finely chopped 1 teaspoon red chilli powder Salt to taste 1 teaspoon garam masala powder ½ teaspoon mace and green cardamom powder To serve Green chutney as required 1 medium onion cut into rings Lemon wedges as required Fresh mint leaves as required Method 1. Heat 2 tablespoons of oil in a pan and add cumin seeds coriander seeds black peppercorns and black cardamoms stir-fry for half a minute on medium heat. 2. Add ginger and garlic and sauté well. Add red chilli powder and mix for a few seconds. 3. Add chicken soaked chana dal and salt and sauté on high heat for 3-4 minutes. Add 2 cups water and bring it to a boil. Cover with a lid and cook on medium heat till chana dal is cooked completely. 4. Meanwhile mix onions coriander and mint leaves with lemon juice to make a stuffing. 5. Remove the lid and cook on high heat to dry out the mixture completely stirring continuously. Remove from heat and allow to cool. 6. Grind chicken and chana dal mixture to a smooth consistency. Transfer into a plate add garam masala powder mace and cardamom powder and mix well. Adjust salt and mix till well combined. 7. Divide the mixture into 8 equal portions flatten 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. 8. Heat a frying pan and shallow fry the kababs till golden brown using oil as required. Drain on absorbent paper. 9. Serve hot with green chutney onion rings lemon wedges and mint leaves. Chef’s Tip: After cooking chicken mixture if it is too moist add roasted gram flour (besan) or powdered roasted chana dal as per your requirement. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #murghkeshaami #shaamikabab sanjeev kapoorsanjeev kapoor recipesanjeev kapoor recipeskhana khazanachef sanjeev kapoorkhana khazana recipesmasterchef sanjeev kapoorindian recipesmaster chefindian foodrecipeschicken ke shami kababchicken shami kabab recipechicken shami recipechicken shami kabab banane ka tarikamurgh kebabchicken kebabchicken kebab recipehow to make chicken kebabshami kebabshami kebab recipesshami kebab recipes chickenshami kabab recipe