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FOOD ARTICLES: Murgh Ke Shami



Serves: 5
Preparation Time: 45 Minutes
Contents: Chicken


Ingredients

600 gms of boneless chicken
cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
tspn of mace and cardamom powder
Salt to taste

Recipe Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.

Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.

Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.

Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.

Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.

Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.

Serve hot with onion lachcha and mint chutney.

After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.