Recipe of Award-winning Sweet and sour chicken shami kebab
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Super Quick Homemade Sweet and sour chicken shami kebab. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sweet and sour chicken shami kebab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and sour chicken shami kebab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet and sour chicken shami kebab is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sweet and sour chicken shami kebab estimated approx 1 hr.
To get started with this particular recipe, we must prepare a few components. You can have Sweet and sour chicken shami kebab using 19 ingredients and 4 steps. Here is how you cook that.
# kebabandfritters. Recipe to be included in the contest Shami kababs are Shahi yet simple mughlai recipe learnt from my mother. Lots of childhood memories. Kababs and parathas are my constant favourite. I'bhi made a slight twist without much change to our humble shami kabab.
Ingredients and spices that need to be Make ready to make Sweet and sour chicken shami kebab:
- 250 gm chicken mince
- 3 pepper corns
- 3 cloves
- 3 green cardamom
- 1 stick cinnamon
- 100 gm chana dal (grams)
- 2 whole red chillies
- 1 tbsp chopped ginger garlic
- to taste Salt
- as needed Water
- For filling:
- 2 tbsp hung curd
- 2 tbsp sweet corn
- 1 onion chopped
- 2 green chillies
- 1 tbsp chopped coriander
- to taste Salt
- 1 egg
- Oil for frying
Steps to make to make Sweet and sour chicken shami kebab
- Soak chana dal for half an hour. Then boil all the ingredients with chicken mince. Dry. Cool. Grind.
- Filling: Heat 1 tsp oil and saute chopped onions and sweet corn. Mix well with hung curd in a bowl. Add chillies,coriander and salt and mix.
- Add 1 beaten egg to the chicken mix. Mix well. Make a ball and fill the curd filling in the middle. Flattten it and refrigerate for 15 mins.(this will help u fry the kababs better.)
- Shallow fry the shami kabas. Serve hot with parathas, sauce or dahi and pudina dip.
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