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Murgh Ke Shami (Chicken/Mughlai/Starters)
600 gms boneless chicken
cup split bengal gram (chana dal)
2" piece ginger
12 cloves garlic
2 medium sized onions
2 tbsp coriander leaves
2 tbsp mint leaves
2 tsp lemon juice
3 tbsp oil to shallow fry
tsp cumin seeds
1 tsp coriander seeds
6 peppercorns
4 large cardamoms
1 tsp red chilli powder
1 tsp garam masala powder
tsp nutmeg
tsp cardamom powder
Salt to taste

Soak chana dal for at least three hours. Peel and chop ginger and garlic finely. Wash the chicken and drain out excess moisture. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and cardamoms, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder. Add 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, nutmeg and cardamom powder and salt. Mix well and check the seasoning. Divide into about 16 equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into a round patty and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown. Serve hot with a sauce or mint chutney.
Note:After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) as per your requirement.