Gluten-Free Chicken Shami Kabab

Ingredients

• 1 lb Boneless Chicken
• 1/2 cup Chana Dal (Split Chickpeas)
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 2-3 Green Chilies
• 1 tsp Garam Masala
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 2 tbsp Tapioca Starch
• 1 Egg
• 2 tbsp Cilantro
• To taste Salt
• For frying Oil

Instructions

1. 1Place the 1/2 cup of Chana Dal (Split Chickpeas) in a medium bowl and cover with at least 2 inches (5 cm) of cold water. Let it soak for a minimum of 2 hours, or up to 8 hours, to soften.
2. 2Drain the soaked 1/2 cup of Chana Dal. In a 6-quart (or larger) pressure cooker, combine the 1 lb Boneless Chicken, the drained 1/2 cup Chana Dal, 1 medium Onion (peeled and quartered), 1 tbsp Ginger-Garlic Paste, 2-3 Green Chilies (stems removed, left whole), 1 tsp Garam Masala, 1/2 tsp Cumin Powder, 1/2 tsp Coriander Powder, 1/4 tsp Turmeric Powder, and Salt to taste (start with 1/2 tsp). Add enough cold water to just barely cover all the ingredients, approximately 2 cups (475 ml).
3. 3Secure the lid on the pressure cooker. Cook on high pressure for 15-20 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure; the chicken should be easily shredded, and the chana dal should be very soft and mashable.
4. 4Carefully open the pressure cooker. Using a slotted spoon, transfer the cooked chicken, chana dal, onion, and spices to a large bowl, leaving any excess liquid behind. Let the mixture cool for at least 15 minutes, or until it is cool enough to handle comfortably. Once cooled, transfer the mixture to a food processor and pulse until it forms a coarse, uniform paste, ensuring not to over-process as some texture is desirable.
5. 5To the coarse paste in the food processor, add the 2 tbsp Tapioca Starch, 1 Egg (lightly beaten), and 2 tbsp Cilantro (finely chopped). Pulse or mix thoroughly until all ingredients are evenly combined and the mixture is cohesive.
6. 6Take approximately 2 tablespoons of the kabab mixture and gently flatten it between your palms to form a round patty, about 2.5 inches (6 cm) in diameter and 1/2 inch (1.25 cm) thick. Repeat with the remaining mixture, placing the shaped patties on a plate or baking sheet; you should get about 12-15 patties.
7. 7In a 10-inch (25 cm) non-stick skillet or frying pan, heat 1/4 inch (0.6 cm) of Oil (approximately 1/2 cup) over medium heat (325-350°F / 160-175°C). Once the oil is shimmering, carefully place 4-5 kababs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until each kabab is deep golden brown and crispy on both sides, and heated through to an internal temperature of 165°F (74°C). Repeat with the remaining kababs, adding more oil as needed.
8. 8Serve the hot Gluten-Free Chicken Shami Kababs immediately. They pair well with a side of mint chutney or raita.

Substitutions

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