Gluten-Free Chicken Shami Kabab

Instructions

1. 1In a large heavy-bottomed pot (e.g., a 6-quart / 5700 ml pot), combine the about 450 g of ground boneless chicken, 1/2 cup of soaked chana dal, 1 tablespoon of ginger-garlic paste, 2 teaspoons of chopped green chilies, 1/2 cup of chopped onion, 1 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of salt. Add enough water to just cover the ingredients, approximately 2 cups (470 ml).
2. 2Bring the mixture to a boil over medium-high heat (176.7-190.6°C / 175-190°C), then reduce the heat to medium-low (121.1-135°C / 120-135°C), cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the chana dal is very soft and easily mashed.
3. 3Carefully drain any excess liquid from the cooked mixture using a fine-mesh sieve. Transfer the mixture to a shallow dish and allow it to cool for at least 15 minutes, or until it is cool enough to handle easily; this cooling helps the mixture bind better.
4. 4Transfer the cooled mixture to a food processor. Process on high speed for 1-2 minutes, scraping down the sides as needed, until the mixture is finely ground and forms a smooth, paste-like consistency.
5. 5Add the 2 tablespoons of chopped cilantro, 1 tablespoon of chopped mint, and 2 tablespoons of rice flour to the finely ground mixture in the food processor. Pulse briefly, about 10-15 seconds, until just combined.
6. 6Scoop out approximately 2 tablespoons of the mixture for each kabab. Shape each portion into a round patty, about 6.35 cm (6 cm) in diameter and 1.27 cm (1.25 cm) thick. You should have about 12-14 patties.
7. 7Pour the 2 tablespoons of oil into a 25.4 cm (25 cm) non-stick skillet or a heavy-bottomed frying pan. Heat the oil over medium heat (148.9-162.8°C / 150-160°C) until it shimmers slightly. Dip each patty into the 1 beaten egg, ensuring it is fully coated, and then carefully place it into the hot oil; fry the patties in batches, without overcrowding the pan, for 3-4 minutes per side, or until they are golden brown and crispy on both sides and the internal temperature reaches 74°C. Remove the fried kababs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately.

Substitutions

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