Chicken Shami Kebabwith Alsi (Flaxseed) Chutney

Shami Kebab Mixture

1. 1

   Heat oil, sauté sliced onions until light brown, then add garlic, ginger, green chillies and all dry spices; fry briefly.

2. 2

   Add chana dal, coriander stems and water; cook until dal is soft, seasoning with salt.

3. 3

   Grind the cooked mixture into a smooth paste.

Chicken Marination

4. 4

   Combine all marination ingredients with the chicken thighs and let rest for at least 30 minutes.

Alsi Ki Chutney

5. 5

   Dry‑roast flax and sesame seeds until fragrant, then grind with garlic, mint, coriander, green chillies, curd and salt to a coarse paste.

Stuffing

6. 6

   Mix all stuffing ingredients together and set aside for filling the kebabs.

Frying

7. 7

   Shallow‑fry the shaped kebabs in ghee over medium heat until golden brown on both sides.

Main method

8. 8

   Prepare the Shami Kebab mixture: heat 0.25 cup oil in a pan, sauté the sliced onions until light brown, then add the roughly chopped garlic, peeled & sliced ginger, roughly chopped green chillies, and all dry spices (green cardamom, black cardamom, black peppercorns, cumin seeds, cloves) and fry briefly.

9. 9

   Add the slightly soaked chana dal, tender coriander stems with roots, and enough water to just cover the mixture; cook on medium heat until the dal is soft but not mushy, seasoning with salt to taste.

10. 10

    Grind the cooked mixture into a smooth paste; set aside as the Shami Kebab base.

11. 11

    Marinate the chicken thighs: combine the chicken with salt, heaped ginger‑garlic paste, degi red chilli powder, turmeric powder, coriander powder, garam masala, and lemon juice; mix well and let rest for at least 30 minutes.

12. 12

    Combine the marinated chicken with the Shami Kebab base, add black pepper powder and a teaspoon of ghee; mix thoroughly until a uniform mixture forms.

13. 13

    Shape the mixture into kebabs. For Shikampuri kebabs, make a small indentation in each kebab and fill with the prepared stuffing (see below).

14. 14

    Heat 2.5 tbsp ghee in a pan over medium heat and shallow‑fry the kebabs until golden brown on both sides, about 3‑4 minutes per side.

15. 15

    Prepare the Alsi (Flaxseed) Chutney: dry‑roast the flax seeds and white sesame seeds until fragrant, then grind them together with sliced garlic, fresh mint leaves, fresh coriander leaves, roughly chopped green chillies, beaten curd, and salt to a coarse paste.

16. 16

    Prepare the stuffing: mix the chopped green chillies, chopped fresh coriander leaves, hung curd, and salt; set aside for filling the kebabs.

17. 17

    Garnish the finished kebabs with onion rings, a pinch of degi red chilli powder, and a coriander sprig before serving.