CHICKEN SHAMI KABAB

1: in a pan add the chicken, chickpeas, salt, whole red chili, onion, ginger & garlic paste, potato, water mix, and cover and cook on low to medium till the potato, chickpeas and chicken is cooked and the water dries.

2: once cooked leave it to cool completely.

3: now add the mixture in a chopper and chop well.

4: then transfer the mixture to a bowl add onion, green chili, garam masala, coriander, yogurt, and egg mix well cover, and keep in the fridge for 1 to 2 hours.

5: once it settles grease your palms and make a kabab shape (make layers first kabab then a plastic bag and then the kababs and freeze).

6: heat oil and shallow fry till golden on both sides.

7: Served hot.

By Faiza zarif

(Cook With Faiza)