- Chicken Mince – 300 gms
- Chana dal / Split yellow gram – 100 gm
- Onion – 2, chopped
- Ginger Paste – 1/2 tbsp.
- Garlic Paste – 1/2 tbsp.
- Egg – 1, whisked
- Shan shammi kabab mix – 2 tbsp.
- Oil for frying
Soak the dal overnight in warm water.
To the minced meat, add soaked dal, onion, garlic, ginger paste and Shan Kabab mix and two glasses of water.
Cover and cook on low heat for about 30-45 minutes or until the chicken is cooked and dal is tender.
When tender, remove and grind the meat mixture to a paste. Add egg and mix well.
Heat oil in a frying pan. Take a spoonful of meat mixture and place onto the hot frying pan.
Shallow fry the kababs evenly on both sides until brown. You may deep fry the kabab, if you like.
Serve hot shammi kababs with roti and fresh salad.