Recipe: Murgh Shami Kebab

Posted on Updated on

Chef: P.P. Chakrabarthi

Cuisine: Indian

Category: Starter

Serves: 4-6

Cooking Time: 2 hours Prepn/Marin Time 10 minutes


250gms. Boneless chicken cut into small cubes

2 Onions, finely chopped

50 gms. Bengal gram (channa dal)

1tsp. Garam masala

4-6 Green chillies

1 piece Fresh Ginger, 1-2 ” long, crushed

As required Salf

3\4 cup Water

A few Coriander and mint /eaves, chopped

1 Lime (juice)

1 tbsp. Gram flour

2 Eggs, beaten

For shallow frying Vegetable oil


Put the first 8 ingredients and the water into a pan and bring to the boil. Simmer, covered untilthe

chicken and the dal are cooked.

Cook uncovered to reduce the excess liquid. Cool and grind to a paste.

Place the mixture in a mixing bowl and add the coriander and mint leaves, lemon juice and gram


Knead well, divide into 10-12 portions and roll each into a ball then flatten slightly. Chill for 1 hour.

Dip the kebabs in the beaten egg and shallow fry each side until golden brown. Serve hot with mint

and coriander chutney.


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