For Shami Kebab Mixture

• In a handi, add oil. Once it’s hot, add onions and saute for 4-5 minutes or until light golden brown in colour.
• Add green cardamom, black peppercorns, cumin seeds, cloves, black cardamom, garlic, ginger and green chillies. Saute for a minute.
• Add little water, tender coriander stems, chana dal and salt to taste. Give it a good mix, cover it with the lid and cook for 4-5 minutes.
• Add little water and allow to cook for a while.
• Add marinated chicken, cover it with the lid and cook for another 10-12 minutes or until the chicken is cooked.
• Transfer the mixture into parat or bowl, and let it cool.
• Transfer the mixture to a mixer grinder jar and grind it into the smooth, fine paste.
• Keep it aside for further use.

For Chicken Marination

• In a bowl, add chicken thighs, salt to taste, ginger-garlic paste, degi red chilli powder, turmeric powder, coriander powder, garam masala and lemon juice. Mix well and marinate.
• Keep it aside for further use.

For Alsi Ki Chutney

• In a pan, add flax seeds and white sesame seeds. Roast for 2-3 minutes or until they begin to splutter.
• Add garlic and roast for a minute.
• Transfer the mixture to a bowl. Add garlic cloves, fresh mint leaves, fresh coriander leaves, salt to taste and green chillies. Transfer it into the mixer grinder jar and grind it into a smooth, fine paste.
• In a bowl, add the prepared paste, curd, and salt to taste. Give it a good mix.
• Transfer it into the serving bowl or dish and garnish it with a pinch of degi red chilli powder.

For Shami Kebab

• In a parat, add the prepared kebab mixture, black pepper powder, and ghee. Mix well until it reaches a semi-soft dough-like consistency.
• Divide the mixture into small lemon-sized balls and give it a tikki shape or desired shapes.
• Keep it aside for further use.

For Frying Kebab

• In a pan, add ghee. Place both shami and shikampuri kebabs and fry them until light brown in color or it’s cooked.
• Transfer it into the serving platter and garnish it with coriander sprig.
• Serve hot with onion rings and prepared alsi ki chutney.

For Shikampuri Kebab

• Divide the mixture into small lemon-sized balls. Make a cavity in the centre of each ball, stuff it with the prepared stuffing, and seal the edges properly.
• Shape them into tikkis or any desired shape.
• Keep it aside for further use.

For Stuffing

• In a bowl, add green chillies, fresh coriander leaves, hung curd and salt to taste. Give it a good mix.
• Keep it aside for further use.