Indian Cooking Recipe: Murgh Ke Shami
The following are the instructions on how to cook delicious Indian food: Murgh Ke Shami
Ingredients:
1. 600 gms of boneless chicken
2. ½ cup of split Bengal gram (chana daal)
3. 2 one inch pieces of ginger
4. 10-12 cloves of garlic
5. 2 medium sized of onions
6. 2 tblspns of coriander leaves
7. 2 tblspns of mint leaves
8. 2 tspns of lemon juice
9. 3 tblspns of oil to shallow fry
10. ½ tspn of cumin seeds
11. 1 tspn of coriander seeds
12. 5-6 peppercorns
13. 3-4 large cardamoms
14. 1 tspn of red chili powder
15. 1 tspn of garam masala powder
16. ½ tspn of mace and cardamom powder
17. Salt to taste
Method of Preparation:
Wash the boneless chicken and drain out excess moisture. Soak chana daal for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chili powder.
Add boneless chicken and chana daal. Add two cups of water and bring to a boil. Reduce heat; cook covered till chana daal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana daal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown. Serve hot with onion lachcha and mint chutney. After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana daal as per your requirement.
