Murg Ke Shami
- Ready In:
- 4hrs 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 600 g ground chicken (kheema)
- 1⁄2 cup bengal gram dal, split (chana dal)
- 2 inches ginger
- 10 cloves garlic
- 2 medium onions
- 1 1⁄2 tablespoons fresh coriander leaves, washed and chopped
- 1 1⁄2 tablespoons fresh mint leaves, washed and chopped
- 1⁄2 teaspoon cumin seed
- 2 teaspoons lemon juice
- oil, to fry
- 1⁄2 teaspoon coriander seed
- 1 teaspoon red chili powder
- 5 -6 peppercorns
- 3 -4 black cardamom pods
- 1⁄2 teaspoon garam masala powder
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon cardamom powder
- salt
- green peas, if desired
directions
- Soak the chana dal for a minium of 3 hours.
- Keep aside.
- Wash the kheema nicely.
- Drain out excess moisture.
- Peel, wash and chop the ginger, garlic and onions finely.
- Wash and chop the corriander and mint leaves.
- In a bowl, mix together the onions, corriander leaves, mint leaves and lemon juice to make a stuffing.
- Divide this stuffing into 16 equal parts.
- Keep aside.
- Heat 2 tbsps.
- of oil in a pan.
- Add cumin seeds, corriander seeds, peppercorns and black cardamoms.
- Stir-fry for 30 seconds on medium flame.
- Add the chopped ginger and garlic.
- Stir fry for a few seconds until the raw smell of these is gone.
- Mix in red chilli powder.
- Add the kheema and chana dal.
- If you like, you can also add in some greenpeas (my mom's idea) Add 2 cups of water.
- Bring to a boil.
- Reduce heat and cook, covered, till the chana dal is fully cooked.
- Cook on high flame to dry out the mixture completely, stirring continuously.
- Remove from flame.
- Cool.
- Grind chicken and chana dal mixture to a smooth consistency.
- Add garam masala powder, mace and green cardamom powder and salt.
- Mix well.
- Check the seasoning.
- Divide into 16 equal parts.
- Flatten one in the palm of your hand.
- Place a portion of onion stuffing in the centre.
- Shape into roundels and flatten slightly.
- Likewise, shape the rest of the chicken mixture and stuffing.
- Shallow fry till golden brown.
- Serve hot with onion lachcha and pudina (mint) chutney.
- Cooking tip: After cooking the chicken mixture (kheema) if it is too moist, one must add roasted gramflour (besan) or powdered roasted chana dal as per ones requirement.
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>