September 21, 2005

Chicken Shammi Kebabs

Sharmila Arora

This has been used by us as a starter at parties in Shanghai - once we'd pinched the recipe :P and then later in Alex. Easy to make, store and then fry and serve as required. Fifi used to do a terrific job of making these and samosas and stocking them up!

375 gms minced chicken 2 pieces cinnamon
20 gms Bengal gram (chana) dal
5 cloves
2 green chillies
4 green cardamoms
20 pepper corns
½" ginger &
4 garlic pods
salt to taste
½ cup water
½ coriander
200gms onions

Preparation : very finely cut half of the onions, green chillies and coriander.

Method: Put minced chicken in p. cooker with the remaining onions, ginger, garlic, green chillies, pepper corns, cinnamon, cloves, cardamoms, Bengal gram and water. Place cooker on medium heat. Bring to full cooking pressure, reduce heat and cook for 10 to 15 mins. Allow to cool. Remove all ingredients and grind to a fine paste. Mix paste with the very finely cut onions, g. chillies, coriander and salt. Add whole beaten egg[optional] and bread crumbs.

Make into FLAT BALLS and shallow or deep fry. Serve HOT.

Update: You could also make and place them onto a large plate and freeze for a short while. Then remove and bag in plastic bags and store in freezer. The first step is to ensure that they dont stick to each other. You can then remove and fry the quantity required when needed. Handy snack to serve even with ketchup.


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