How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make shami chicken kabab recipe. Let’s start with our recipe list.

The ingredients that we used in this recipe are:

ingredients used in recipe part 1

ingredients used in recipe part 2

1. 1 Big Medium Size Piyaz (Onion),

2. 2 Medium Size Tamatar (Tomato),

3. 3 Big Size Stuffed Green Chillies (Barhi Hari Mircha),

4. ½  (Half) Kg Chana Dal (Split chickpeas),

5. 1 kg Boneless Chicken,

6. 2 Pudina ki ghathi (Mint Leaves),

7. 1 Pao (250 grams) or One Cup of Fresh Dhania (Coriander),

8. 2 Tablespoon (TBSP) Adrak and 2 Tablespoon (TBSP) of Lehsan (Garlic and Ginger) Paste,

9. 2 Tablespoon (TBSP) of Dahi (Fresh Yogurt) or (Yogurt Whisked),

10. 1 Whisk Egg

11. 1 Pressure Cooker

12. 1 Spatula & 1 Tablespoon and 1 teaspoon

13. 1 Plate to serve our shami kabab,

14. 2 And Half Glass of Water,

The Masala (Spices) that we used in this recipe are:

The Masala (Spices) used in this Shami Kabab Recipe

1. 1 Tablespoon (TBSP) Safaid Namak (White Salt) powder,

2. 2 Tablespoon (TBSP) dhania (Coriander) powder,

3. 1 Tablespoon (TBSP) Haldi (Turmeric) Powder,

4. 2 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

5. 1 Tablespoon (TBSP) kali Mirch (Black Pepper) Powder,

6. 1 Tablespoon (TBSP) Garam Masala Powder (Warming Spice),

7. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder or 1 Small Sabut Jalwatri (Mace),

8. ½ half Teaspoon (TSP) Chaat Masala (Snack Spice),

9. ¼ (Quarter) Teaspoon (TSP) Ajwain or ajowan (Carom seeds) also called (Trachyspermum ammi),

Sabout (Dried) Masala (Spices) that we used in this recipe are

Sabout (Dried) Masala (Spices) used in this Shami Kabab Recipe

1. 4 medium Dar Cheeni (Cinnamon),

2. 8 Cloves (Longs),

3. 8 Badian khatai (Star Anise),

4. 8 choti (Small) Elaichi (Green Cardamom),

5. 14 Sabout lal mirch (Dried Red chili whole),

6. 4 Badi (Big) Elaichi (Black Cardamom),

7. 4 Curry Patta (Curry Leaf),

Time to start our recipe

Let’s start our recipe, firstly, we will gather our ingredients such as; take one kg boneless chicken, then we will take half kg chana dal (split chickpeas), but before making our recipe, we will take our half kg chana dal, and dip it in the water for seven to eight hours at least, then, after 8 hours, we will separate out its water and clean out and remove some of small particles and its water from it. After that, we will take two pudina ki ghathi (mint leaves), and one pao (250 grams) or one cup of fresh dhania (coriander), wash them properly, take out affected leaves out. After that, we will add one big medium size piyaz (onion), chop it down to small size. After that, we will take two medium size tamatar (tomato), and smash it down to small size. After that, we will take two tablespoon (tbsp) adrak and two tablespoon (tbsp) of lehsan (garlic and ginger) paste, from our fridge that we already stored in a small jar, I ususally make take fresh garlic and ginger and smash it down to small sizes and store it down in a jar to use it for regularly, this saves a lot of the time.

Intro look of Shami Kabab Recipe

After that, we will take one egg and whisk it well, after that, we will take our sabout (dry) masalas (spices) such as; four medium dar cheeni (cinnamon), eight cloves (longs), eight badian khatai (star anise), eight choti (small) elaichi (green cardamom), fourteen sabout lal mirch (dried red chili whole), four badi (big) elaichi (black cardamom), and four curry patta (curry leaf). Now, we will take masalas (spices) such as; one tablespoon (tbsp) safaid namak (white salt) powder, two tablespoon (tbsp) dhania (coriander) powder, one tablespoon (tbsp) haldi (turmeric) powder, two tablespoon (tbsp) pure safaid sabut zeera (jeera, white cumin seeds), one tablespoon (tbsp) kali mirch (black pepper) powder, one tablespoon (tbsp) garam masala powder (warming spice), quarter teaspoon (tsp) jalwatri (mace) powder or one small sabut jalwatri (mace), half teaspoon (tsp) chaat masala (snack spice), and quarter teaspoon (tsp) ajwain or ajowan (carom seeds) also called (trachyspermum ammi), that’s all the masalas that we are using it for this recipe.

Ready ingredients for Shami Kabab Recipe

Time to Flame On                

Now, we will turn the high flames, and put our pressure cooker on it. After that, we will add half kg chana dal (split chickpeas) in it. After that, we will add two and a half glass of water, and wait for it to come to a boiling point. When water started to boil it down and bubbles started to came then we will add our chicken in it, we will set our flames high until bubbles come up. After five minutes, bubbles started to show up and now, we will add our one kg boneless chicken in it and mix it for one minute. After that, we will add our remaining ingredients in it. Will add up one big medium size piyaz (onion), and two medium size tamatar (tomato), and two tablespoon (tbsp) adrak and two tablespoon (tbsp) of lehsan (garlic and ginger) paste, then, we will mix it for one minute. After that, we will add our sabout (dry) and rest of the masalas in it as mentioned earlier in above paragraph. Then, we will mix it down for two minutes. After that, we will turn off our flames and put the cover on of our pressure cooker. Remember, not to cover up the pressure cooker on high flames or it will harm you, so always be caution while using pressure cooker. Now we will tightly close down the the cover of our pressure cooker and put citi (bell) on it. Now, we will turn the flames on and set the flames high and wait for citi (bell) to start moving or ringing. After that, we will set our flames to medium and we will wait for half an hour. After hour an hour we will turn off our flames and wait for the pressure to be release down completely. Then, we will pick up citi (bell) and put them aside. Now, we will open up our pressure cooker since all the pressure is release so, its safely to open the pressure cooker. After, opening up the pressure cooker, we can see that everything is well cooked and water is dried out completely like we want it. If you have some water remains in the pressure cooker then dry it on low flame until all the water dry it out or your shami kabab will not be cooked the way you want it it will break down in between the cooking process, so always dry the water down properly.

Stage 1 of Shami Kabab Recipe

Now, we will separate out sabout masalas (spices). Only leave one sabout (dry) masala and that is sabout lal mirch (Dried Red chili whole). After that, we will add three three big size stuffed green chillies (barhi hari mircha) along with two pudina ki ghathi (mint leaves), and 1 Pao (250 grams) or One Cup of Fresh Dhania (Coriander), and one phanta hoa andha (whisk egg) in it and, one tablespoon (tbsp) garam masala powder (warming spice), and two tablespoon (tbsp) of dahi (fresh yogurt) or (yogurt whisked). Now, we will mix it well and put them on our grinder, we will grind them well in our grinder. After grinding it well, we will take one bowl of water and then, we will make shami kabab tikies. With this amount of ingredients that we used in this recipe, you can make atleast 50 plus shami kabab’s and store it in your fridge and you can use them for at least one month. You can enjoy this recipe, for the rest of the month. Now, after making shami kabab’s, and storing them in the fridge for 1 day, we will take four shami kabab tikies out and now it’s time to make shami kabab served, to do that, first we will take four shami kabab tikies and dip it down in whisk egg and then, we will add our remaining masalas (spices) in it as follows; quarter teaspoon (tsp) jalwatri (mace) powder or one small sabut jalwatri (mace), half teaspoon (tsp) chaat masala (snack spice), quarter teaspoon (tsp) ajwain or ajowan (carom seeds) also called (trachyspermum ammi). Remember you can change the masalas (spices) and quantity the way you like.

Stage 2 of Shami Kabab Recipe

The best thing about this recipe is that you can make new taste of this recipe everytime, the way you want in the end with adding a one-quarter teaspoon (tsp) of pure safaid sabut Zeera (jeera, white cumin seeds), one quarter teaspoon (tsp) of dhania (Coriander) powder, one-quarter teaspoon (tsp) of safaid namak (white salt) powder, one quarter teaspoon (tsp) of kali mirch (black pepper) powder, one-quarter teaspoon (tsp) of garam masala powder (warming spice), one quarter teaspoon (tsp) of chaat masala (snack spice), one quarter teaspoon (tsp) of ajwain or ajowan (carom seeds) also called (trachyspermum ammi), one quarter teaspoon (tsp) of jalwatri (mace) powder or two small sabut jalwatri (mace), this is what I used sometimes, you can try these two masalas (spices) recipes from time to time. Now after adding our four shami kabab’s in the egg whisk, we will add one of the above masala (spices) in it and then we will mix it well and leave it in the bowl for two minutes, so that, all of the egg layer with our masalas in it can cover up our shami kabab properly. Then, we will turn our flames on, set the flames high, and put our fry pan on it.

Stage 3 of Shami Kabab Recipe

After that, we will add five tablespoons of cooking oil and wait it for 1 minute so that our oil warms up a little. After that, we will take our four shami kabab’s and put them on fry pan and cook them till they change its colour to light brown. After three to five minutes our shami kabab’s will be ready to be severed. After six minutes our shami kabab’s are finally cooked as their colour is light brown, the way we want it we don’t want it to cook this over, as I can smell its fragrance all over my face and it’s looking delicious, its ready to be severed. Then, we will take our cooked shami kabab’s and put them on the plate to serve.

Final look of Shami Kabab Recipe

Benefits of Chicken Shami Kabab Recipe

Healthy eaters, who want to control their weight, as well as those with diabetes and high blood pressure, can benefit from gram dal. It is rich in fiber, low on the glycemic index, and a healthy source of protein.

Chickpeas can help in weight loss, diabetes, high blood pressure and stabilize blood sugar. They are heart healthy because they are high in potassium, fiber, protein, minerals and antioxidants.

Today we’ll discuss the benefits of chickpeas, including its potential benefits for people with diabetes, high blood pressure, and weight loss goals.

Let’s start by discussing its glycemic index. If you have diabetes, consuming gram dal will not cause a sudden rise in blood sugar. Rather, it slowly raises your blood sugar levels. Fiber is essential for your digestive health. If you consume gram dal, your digestive problems will be solved. Chickpeas are also an excellent source of protein. Protein directly supports us and helps with muscle growth for both weight management and skin health.

If we think about it, it will provide us with healthy protein, which is really beneficial. Second, it contains a respectable amount of micronutrients. They are high in minerals including potassium, phosphorus, flavonoids, and polyphenols and low in calories. Antioxidants like flavonoids and polyphenols help reduce inflammation in the body and are especially helpful for people with high blood pressure.

Second, heart patients can also benefit greatly from it due to its high potassium content. Heart patients often experience an increase in cholesterol that causes their heart walls to thicken. As a result, eating foods high in potassium lowers cholesterol and maintains cardiovascular function.

You seem to eat a lot of food from the market. Adding chickpeas to kebabs significantly increases their protein content, whether they are made with chicken or mutton. So, you can use it for diabetics and heart patients as well as in your weight management journey.

Health Benefits of Eating Chicken are that it is high in protein such as

• This bird is a great source of lean, low-fat protein. Its protein also supports healthy body weight and promotes muscle growth and development, aid in weight loss.

• Chicken is a natural anti-depressant. Like its sibling, turkey, it’s high in tryptophan, which gives you that comforting feeling after downing a big bowl of big chicken soup. In fact, if you’re depressed, eating chicken will increase serotonin levels in your brain, which will improve your mood while reducing stress and making you sleepy.

• Chicken prevents bones from collapsing. Due to its high protein content, chicken ranks fourth among birds for heart health.

• If you’re worried about osteoporosis or arthritis and you’re approaching your senior year, eating chicken can help you fight bone loss.

• Plenty of Phosphorus. Phosphorus is an essential mineral that supports the function of your teeth, bones, kidneys, liver and central nervous system. If the level of homocysteine ​​in the body is high, it can lead to heart disease. Fortunately, eating chicken breast suppresses and regulates homeostasis levels.

• The chicken, which is also high in selenium, an essential mineral involved in immune system function and thyroid hormone metabolism.

• The chicken dose is vitamin B6, also known as a B-complex vitamin, which is a metabolism booster that promotes enzyme activity and methylation.

• This means that consuming this bird will maintain healthy blood vessels, high energy levels, and a metabolism that burns calories to help you maintain a healthy weight and exercise level. Rich in chicken is also high in yin, a specific type of vitamin that protects against DNA damage and cancer.

• Promote S Health. The addition of riboflavin, or vitamin B2, found in chicken liver will significantly reduce your skin problems and repair dry or damaged skin.

• Chicken is high in alpha-retinol, beta-carotene and lupine, all of which are derived from vitamin A and are essential for healthy vision.

• Chicken is essential for healthy tissue growth. Many of us suffer from chapped lips, chapped mouth, sore tongue or dry skin during winters.

Here are some of pro tips for your recipe to become tasteful and delicious for people

1. Always be caution, while using pressure cooker,

2. Don’t use pressure cooker on high flames, don’t take up citi (bells) before it releases its pressure,

3. Cut the flames down, then set out pressure cooker down,

4. Wait for its gas to release before opening of pressure cooker,

5. Be careful while making shami kabab recipe don’t add more water in it, otherwise you layer will not be thick,

6. Don’t add masalas (spices) on high flames,

7. Add water while making masala (spices) from time to time, otherwise your masalas (spices) will dry out,

8. Don’t add more than two eggs in the recipe,

9. Don’t leave water in the final steps of making chicken kabab, final layer needs to be thick not thin,

10. Always add spices according to your condition and taste, sometimes people don’t like that spicy or sometimes they really do, add according to your taste,

Ending Note

That’s all, our chicken shami kabab’s recipe for today, I hope you enjoy our recipe and like this blog as I try to mention every inch of recipe details. Enjoy our recipe. Thanks for reading, see you next time, stay blessed and take care of yourself and your love ones. see you next time in another recipe blog.

Ending look of Shami Kabab Recipe