Chicken Kabab Recipe by Chef AsadAslan | Shami Kabab Recipe

1^st Recipe  

Chicken Kabab Recipe by Chef AsadAslan | Shami Kabab Recipe

How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Chicken Kabab Recipe.

Chicken Kabab Recipe by Chef AsadAslan

The ingredients that we used in this recipe are

ingredients used in recipe part a

ingredients used in recipe part b

The Masala (Spices) that we used in this recipe are

The Masala (Spices) used in this Shami Kabab Recipe

Sabout (Dried) Masala (Spices) that we used in this recipe are

Sabout (Dried) Masala (Spices) used in this Shami Kabab Recipe

Time to start our recipe

Take 25 peas, tomatoes, and lentils which I cleaned well earlier and soaked them for 4-5 hours before and set aside for 16 hours. Let me tell you about my bar. It is unfair, it was not made long ago, so the smell is unique, so you should wash them well. Let's put two medium-sized onions in it and we should clean it with great care and love. We should not have garlic paste by 13 to 14. I feel a little closer to you.

We'll use enough ginger—about 1.5 inches—and enough salt—that we won't need the paste. Three black cardamoms will be removed to symbolize Spain. We'll also add half a teaspoon, whole peppercorns, half an inch of honey, and two cinnamon sticks. Finally, we will have three to four small cardamoms and three dried bay leaves. We have long dry red chillies here. Make sure to wash and use them regularly. I often see them used this way because they are dry, and have a lot of dust and dirt on them.

We have two and a half tablespoons of whole coriander and four to five cloves which are tasty. We will grind it to the size of a teaspoon and add salt to it. This will extract whole cumin seeds. This is half a teaspoon of whole cumin seeds. Well, half a teaspoon of turmeric and half a teaspoon of cayenne pepper.

Add two glasses of water to one teaspoon of garam masala (one quarter of nutmeg, one quarter of mace and all the spices) and watch it turn into a thin paste as we mix it. We increased it by 24 so I add a little extra water.

Stage 1 of Shami Kabab Recipe

Please remember to leave it in the city for thirty minutes. It is a good idea to keep it down in case the water level drops. I will add this lentil here with the meat. It is okay to add it halfway or during preparation. It should be left to cook for 20 to 30 minutes. We started timing when the whistles appeared, and it takes 20 to 30 minutes to cook. Ok, so here it is known. After thirty minutes, check the water to make sure it hasn't stuck to the bottom. Now take out the large cardamom pods, dal, sugar, and bay leaves.

Remove the cardamom pods and leave the pepper in place. We will link it here. I think I did a good job of my flame. It's a little, but it will be great. Cumin and black pepper will all mix here, stay inside and form a thread. Check the gas until it is dominant. When it's finished, make sure everything is clean. Nothing should be left behind. Then, remove it gracefully and set aside to cool. Because it is still warm, you should treat it with something.

Stage 2 of Shami Kabab Recipe

After cooling add it to boiling point. If you find it a little soft, you can also refrigerate it for a while. Its structure also disappears. I will tell you about it later. This would involve a trick, nothing like the slogan used in the phrases above. Put the coriander here. It looks beautiful on the rider so four to five tablespoons of finely chopped onion should be enough for the body.

Add two tablespoons of mint, wash well and use immediately. This is a very high quality product that tastes as good as it smells, so you can tell it's fresh red pepper. Since this is the real deal, please forgive me if I used too much cayenne powder earlier. It assesses growth and beauty as well as your ability to pay attention.

In some cases, you've mixed it well, which makes it feel soft. Here's how to clean it; Store it in the refrigerator, and it will disappear. There is another way to make it even better: you can add roasted gram flour inside it. Some people sometimes add potatoes too but it makes it even better. As you can see, it is quite spicy since we are still cooking it after taking the cooker out.

Well, job done. This top can now be finished, released, covered, frozen and stored for a period of two to three months. And recommendations: take it out an hour ahead of time, refrigerate it, and roast it. It is considered a cast iron because it cooks well in oil and requires low to medium heat. The claim will be limited to one item, which you can personally verify.

Stage 3 of Shami Kabab Recipe

All we have to do is make it crispy, add some frying flavor, and give it some flavor, right? That way, you cook both sides well until they're golden, and I'll demonstrate the proper level of goldenness. This concludes our recipe for today. I sincerely hope you enjoy it, and if you do, please let me know in the comments. will meet again!

Key moments

Exposure to the addition of various spices such as onion, garlic, ginger, and whole spices to enhance the flavor of the dish.

Advice on how long and how much to cook the masala mix. The importance of water level and cooking times for ideal results is emphasized.

The film highlights the importance of presentation and color balance while showing how a combination of spices and cooking methods can create a delicious and aesthetically pleasing dish.

Adding other spices, such as cumin and black pepper, to the dish to balance the flavors.

Advise on keeping the dish fresh and improving its flavor during marinating, curing and storage.

For the ideal texture, add besan (chickpea flour), and experiment with different combinations, such as adding potatoes to enhance the flavor.

2^nd recipe

Daal wali shami tikki | chicken mix dal kabab | Easy and tasty Kabab Snack | Kabab Banane Ka Tarika

Today we will show how to prepare dal after shami. They are built halfway. Their content is mutton. Copper vessels can be used to create anything you want. No infection is present. We are going to make dal at this time. For this we will use gram dal. We will contribute a little less. The same protocol will be followed. I'll take the sticker off now. First of all, fill half a kg gram dal in a pressure cooker. After soaking and storing for some time, it has some swelling. If the food is soft on the inside, otherwise if it starts raw and cooks as it goes, this will not happen.

I now have half a kilo of cooked lentils in my pressure cooker. Then half a kilo is boiled in the same quantity. Something is stuck inside. Please toss it in the match. Next, we will add a tablespoon of salt and twenty four spices inside. The rest will be finished later. I'm going to add crushed red pepper to it after that. Inside, we will add some crushed red pepper. One teaspoon should be enough, as there are about two teaspoons per kilometer. I will then stuff the large white peppers inside.

Next, we're going to add half a teaspoon of turmeric. Turmeric will bring out the color beautifully. After that water is poured inside. I am filling it with two cups of water. Now you fill it with water. I will warn you ahead of time if you add too much water.

I will quote you. This will dissolve the spices in the water. Now close the pressure cooker and cover it. And it's been on for fourteen minutes. You are able to verify this. This is when you should boil the lentils after boiling them. And once inside, you will see that the pulse has gradually disappeared. Now remove the chillies from it. The water had to acquire its taste. The water we added is removed. Now it has absorbed the liquid. And there is none in this water.

Once it opens, give the fire some time to burn. The water will now start working. After that we added some spices to it. A teaspoon of coriander powder is it. Add a teaspoon of garam masala and a tablespoon of cumin powder. It will be added. This is whole cumin. Press it on your hand and fill it with a tablespoon. It is important to add it in to ensure that it is well stirred. I'm going the old fashioned way. If you add it, it will change to that too. However, there was spice. This will spoil the texture of the chicken.

Additionally, you should preserve lentils. Someone is coming here now. Also, you will need dal and curd for this, and both should be thick. I added a little extra salt on top after reducing it a bit. Then you fill it with a teaspoon to the appropriate level depending on your condition.

Both when it was and finely chopped. It will come in big and taste delicious. Up to one tablespoon can be added. Now mix it well. The interior will smell like coriander. This recipe calls for coriander powder, so leave it out. Then shake it well again. Now notice that you can see pulses on many of them. I have purposely left it this way because to do otherwise would require total sacrifice. It will not be fun. Now you should create it as shown in this example. take a look.

Take a small amount of the mixture and squeeze it. It should be made into a ball first, then it should be made into a sticky and spherical ball. And so we will make it. This is an easy way to add the two pieces. And all you need to do is use the power to fill the palm of your hand. You need to put it in there first, and then in the oil, like I did with the potato tikka, so that when we put it in there, it doesn't break and look like that in the oil.

Final look of Shami Kabab Recipe

They should be shallow fried. If you cook them without frying them, you run the risk of them falling apart. After 4 minutes on each side of the fryer, they will be tender. This concludes our recipe for today. I sincerely hope you enjoy it, and if you do, please let me know in the comments. will meet again!

Key moments

Importance of soaking lentils and regulating the amount of water in the pressure cooker to get the best cooking results.

Adding a mixture of spices to food to improve taste, such as cumin, coriander and garam masala.

For a delicious result, the final steps are to season with salt and finely chopped coriander and toss well.

To improve the taste and appearance of fried snacks, it is important to make them in the right round shape to prevent them from breaking. Using the proper method guarantees a delicious and crisp result.

The proper composition and shape of the snack is essential for optimal cooking results and eating pleasure.

The tip is to fry the snack evenly so that the resulting mouth-watering crisp texture and attractive color are created.

How important it is to understand cooking methods to improve the flavors and presentation of food.

Benefits of Chicken Shami Kabab Recipe

Undoubtedly, lentils should be an important part of our diet. For lunch and dinner, you must have a bowl of lentils as they are packed with protein and other nutrients. Lentils can also help you in your weight loss efforts. Chana ki dal is one such dal that is great for weight loss. The main explanation for this is that the ability of chickpeas to aid digestion is due to its properties.

Eating gram dal improves health as it boosts metabolism and facilitates weight loss. Adding different ingredients can increase the protein content and flavor of chickpeas while strengthening your immune system. Thus, to maintain your health as well as lose weight, you must eat gram dal.

Chicken is high in protein. One hundred grams of chicken breast contains eighteen grams of protein. Protein is a building block in the body that helps build strong muscles and prevent muscle loss. Studies have shown that an individual's daily requirement for protein is one gram, which can be met by consuming chicken breast. Fourth, chicken breast is packed with minerals and vitamins. Like protein, chicken breast is a great source of various vitamins and minerals.

Vitamin B present in it will help in preventing various skin problems as well as diseases like cataracts. Additionally, it will strengthen immunity, regulate cholesterol levels, improve digestion, protect against heart problems, and eliminate weakness from the body, thereby reducing the chances of cancer. Studies show that eating chicken breast may lower your risk of developing cancer, especially colon cancer, since eating chicken breast is often associated with eating red meat.

which may reduce the risk of cancer at a particular site. It also lowers cholesterol levels. High cholesterol can cause a variety of heart problems because red meat is significantly higher in saturated fat and cholesterol than chicken breast. Regular consumption of chicken breast will lower blood cholesterol levels, thereby reducing the risk of heart disease. By including it in their diet, one can reduce their chances of stroke.

Here are some of pro tips for your recipe to become tasteful and delicious for the people

a)    Always use caution when using a pressure cooker. Avoid using a pressure cooker on high heat and do not remove the bells from the lid before they release their pressure. After extinguishing the flame, switch off the pressure cooker. Before opening the pressure cooker, wait for the gas to escape. Do not use too much water while making the Shami Kebab recipe, as this will prevent the batter from thickening. Avoid adding spices or spices on high heat.

While making the masala (spice), add water occasionally to prevent the masala from drying out.

In the recipe, do not add more than two eggs. When cooking chicken kebabs, the final layer should be thick rather than thin. Do not leave water in the last stages. Always add spices based on your condition and personal preference. Sometimes people don't enjoy spicy food, and other times they do.

Ending Note

That’s all, our chicken shami kabab’s recipe for today, I hope you enjoy our recipe and like this blog as I try to mention every inch of recipe details. Enjoy our recipe. Thanks for reading, see you next time, stay blessed and take care of yourself and your love ones. see you next time in another recipe blog. If you like to see the short video of this recipe then, click on the click button. Goodbye!

final Ending of Chicken Kabab Recipe