HOMEMADE CHICKEN SHAMI KABAB RECIPES BY AMINA'S KITCHEN

HOMEMADE CHICKEN SHAMI KABAB RECIPES BY AMINA’S KITCHEN

Here’s a detailed recipe for Homemade Shami Kabab inspired by Amina’s Kitchen:

Homemade Shami Kabab Recipe:

Ingredients:

  • Chana Daal (Split Bengal Gram): 1 kg
  • Green Chillies (Hari Mirch): 4-5, deseeded and julienned
  • Onion (Pyaz): 1 medium, chopped
  • Garlic (Lehsan): 3 tsp, minced
  • Boneless Chicken: 1 kg
  • Red Chili Powder (Lal Mirch): 1 tsp
  • Chili Flakes: ½ tbsp
  • Salt (Namak): 3 tbsp (or to taste)
  • Dried Coriander (Khushk Dhania): 3 tsp
  • Ajwain (Carom Seeds): 3 tsp
  • Kala Zeera (Caraway Seeds): 1 tsp
  • Water: 4 cups
  • Oil: 4 tbsp (for frying)

Instructions:

  1. Cook the Mixture:
    • In a large pot, combine chana daal, boneless chicken, chopped onion, minced garlic, green chilies, red chili powder, chili flakes, salt, dried coriander, ajwain, kala zeera, and water.
    • Mix well and bring to a boil.
    • Cover and cook on medium heat for about 35-40 minutes, or until the chicken and daal are fully cooked and tender.
  2. Cool and Grind:
    • Once cooked, let the mixture cool slightly.
    • Transfer it to a food processor and grind to a fine mince. Ensure the mixture is well combined but not too watery.
  3. Form Kababs:
    • Once ground, mix the mince mixture well. You can shape it into round or oval patties.
    • If desired, you can freeze the kababs at this stage for up to 2 months.
  4. Fry the Kababs:
    • In a shallow dish, beat a couple of eggs (optional) to dip the kababs.
    • Heat oil in a pan over medium-low flame.
    • Dip each kabab in the beaten egg (if using) and then place it in the hot oil.
    • Fry until golden brown and cooked through, about 4-5 minutes on each side.
  5. Serve:
    • Once done, remove from the pan and drain on paper towels.
    • Serve hot with mint chutney or yogurt dip.

Enjoy your delicious Shami Kababs!

HOMEMADE CHICKEN SHAMI KABAB RECIPES BY AMINA’S KITCHEN #aminaskitchen #cooking

:آمنہ کے کچن سے متاثر ہو کر گھر میں بنے شامی کباب کی تفصیلی ترکیب یہ ہے

:گھریلو شامی کباب کی ترکیب
:اجزاء

چنا دال (سپلیٹ بنگال گرام): 1 کلو
ہری مرچ (ہری مرچ): 4-5، ڈیسیڈ اور جولین
پیاز (پیاز): 1 درمیانہ، کٹا ہوا۔
لہسن (لحسن): 3 عدد، کٹا ہوا۔
بونلیس چکن: 1 کلو
لال مرچ پاؤڈر (لال مرچ): 1 چائے کا چمچ
چلی فلیکس: آدھا کھانے کا چمچ
نمک (نمک): 3 کھانے کے چمچ (یا حسب ذائقہ)
خشک دھنیا (خشک دھنیا): 3 عدد
اجوائن (کیرم کے بیج): 3 عدد
کالا زیرہ (کاراوے سیڈز): 1 چائے کا چمچ
پانی: 4 کپ
تیل: 4 کھانے کے چمچ (تنے کے لیے)


:ہدایات
:مکسچر پکائیں

ایک بڑے برتن میں چنا دال، ہڈیوں کے بغیر چکن، کٹی پیاز، کٹا ہوا لہسن، ہری مرچ، لال مرچ پاؤڈر، چلی فلیکس، نمک، خشک دھنیا، اجوائن، کالا زیرہ اور پانی ملا دیں۔
اچھی طرح مکس کریں اور ابال لیں۔
ڈھک کر درمیانی آنچ پر تقریباً 35-40 منٹ تک پکائیں، یا جب تک چکن اور دال پوری طرح پک نہ جائیں اور نرم ہوجائیں۔
:ٹھنڈا کر کے پیس لیں

پک جانے کے بعد مکسچر کو ہلکا سا ٹھنڈا ہونے دیں۔
اسے فوڈ پروسیسر میں منتقل کریں اور باریک کیما میں پیس لیں۔ اس بات کو یقینی بنائیں کہ مرکب اچھی طرح سے ملا ہوا ہے لیکن زیادہ پانی والا نہیں ہے۔
:کباب کی شکل

ایک بار گرنے کے بعد، کیما کے آمیزے کو اچھی طرح مکس کریں۔ آپ اسے گول یا بیضوی پیٹیز میں شکل دے سکتے ہیں۔
اگر آپ چاہیں تو اس مرحلے پر کبابوں کو 2 ماہ تک منجمد کر سکتے ہیں۔


:کباب فرائی کریں

ایک اتلی ڈش میں، کبابوں کو ڈبونے کے لیے ایک دو انڈے (اختیاری) پھینٹیں۔
درمیانی آنچ پر ایک پین میں تیل گرم کریں۔
ہر کباب کو پھٹے ہوئے انڈے میں ڈبو دیں (اگر استعمال کر رہے ہوں) اور پھر اسے گرم تیل میں رکھیں۔
سنہری بھوری ہونے تک بھونیں اور ہر طرف تقریباً 4-5 منٹ تک پک جائیں۔


:سرو کریں

ایک بار مکمل ہونے کے بعد، پین سے ہٹا دیں اور کاغذ کے تولیوں پر نالی کریں.
پودینے کی چٹنی یا دہی ڈپ کے ساتھ گرم گرم سرو کریں۔
‘اپنے مزیدار شامی کبابوں سے لطف اندوز ہوں

6 thoughts on “HOMEMADE CHICKEN SHAMI KABAB RECIPES BY AMINA’S KITCHEN

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    If you registered with an email, Binance will send a verification code to your email. Enter that code on the Binance website.

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