Chicken Shami Kabab (Ground Chicken Patties)

Ingredients

• 1 pound Ground chicken
• 1/2 cup Chana dal (split chickpeas), soaked
• 1/2 cup Onion, chopped
• 1 tablespoon Ginger-garlic paste
• 1-2 number Green chilies, chopped
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Spices (cumin, coriander, garam masala, red chili powder)
• 1 teaspoon Salt
• 1/2 cup Potato, boiled and mashed
• 1/4 cup Oil, for shallow frying

Instructions

1. 1In a large heavy-bottomed pot or pressure cooker, combine 1 pound ground chicken, 1/2 cup chana dal (split chickpeas), 1/2 cup chopped onion, 1 tablespoon ginger-garlic paste, 1-2 chopped green chilies, 1 teaspoon spices (cumin, coriander, garam masala, red chili powder), and 1 teaspoon salt.
2. 2Add enough water to cover all the ingredients in the pot. Cover the pot or pressure cooker and cook over medium-high heat for 20-25 minutes, or until the chicken is cooked through and the chana dal is very soft. If using a pot, you may need to add more water if it evaporates before the dal is soft. If using a pressure cooker, cook for 10-12 minutes after it reaches full pressure.
3. 3Carefully drain any excess water from the pot. Let the cooked chicken and dal mixture cool for about 10-15 minutes until it is safe to handle.
4. 4Transfer the cooled mixture to a food processor or grinder. Process until the mixture is finely ground into a paste-like consistency.
5. 5Add 1/2 cup boiled and mashed potato and 2 tablespoons chopped cilantro to the ground mixture in the food processor. Pulse a few times until everything is well combined.
6. 6Shape the mixture into small, flat patties, about 2 inches in diameter. You should have about 12-15 patties.
7. 7Heat 1/4 cup oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Carefully place 3-4 patties in the hot oil, making sure not to overcrowd the pan.
8. 8Shallow fry the patties for 4-5 minutes per side, until they are golden brown and crispy. Use a spatula to gently flip them. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties.
9. 9Serve the chicken shami kababs hot.

Substitutions

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