Dairy-Free Chicken Shami Kebabs

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 1/2 cup Chana dal (split chickpeas), soaked
• 1/2 cup Onion, chopped
• 1 tablespoon Ginger-garlic paste
• 2 number Green chilies, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1/4 cup Oil, for shallow frying
• 1 number Egg

Instructions

1. 1In a pressure cooker or a large heavy-bottomed pot, combine the 1 lb boneless, skinless chicken thighs, 1/2 cup chana dal (split chickpeas), 1/2 cup chopped onion, 1 tablespoon ginger-garlic paste, 2 chopped green chilies, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, and 1 teaspoon salt.
2. 2Add enough water to cover all the ingredients in the pot. If using a pressure cooker, cook on high pressure for 20 minutes. If using a regular pot, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken and dal are very tender.
3. 3Allow the cooked mixture to cool slightly for about 10-15 minutes. Transfer the cooled mixture to a food processor or grinder and process until it forms a smooth paste.
4. 4Add the 1 egg to the smooth paste and mix thoroughly until fully incorporated.
5. 5Take about 2 tablespoons of the mixture at a time and shape it into small, flat kebab patties, about 2 inches in diameter.
6. 6Heat the 1/4 cup oil in a large skillet over medium-high heat until it shimmers, around 350°F (175°C).
7. 7Carefully place the formed kebabs into the hot oil, being careful not to overcrowd the skillet. Shallow fry the kebabs for 3-4 minutes per side, until they are golden brown and cooked through. If using a thermometer, the internal temperature should reach 165°F (74°C).
8. 8Remove the cooked kebabs from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

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