Air Fried Chicken Shami Kebabs
Soft, succulent and juicy, these air fried chicken shami kebabs are a total riot of flavors and textures- an absolute must try!
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Servings: 3 servings
Calories: 169kcal
Ingredients
For the chana dal
- ¼ cup Chana dal soaked
- 4-5 Dry red chilies
- 1 tablespoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- ½ tablespoon Ginger garlic paste
- ½ teaspoon Cumin seeds
- 1 cup Water
For the kebabs
- 1 cup Chicken boiled and shredded
- Prepared dal mixture
- ¼ cup Onions finely chopped
- 1 tablespoon Green chilies finely chopped
- 2 tbsps Coriander leaves finely chopped
- Oil For brushing
Instructions
- In a pressure cooker, add the soaked dal, dry red chilies, coriander powder, red chili powder, garam masala powder, salt, black pepper powder, ginger garlic paste, cumin seeds, and water. Pressure cook for 6-8 whistles.
- Once the dal mixture is cooked, let it cool down to room temperature.
- Transfer the dal mixture to a blender and make a smooth paste.
- Next, add the boiled and shredded chicken to the blender and blend it into a paste.
- Transfer the contents into a mixing bowl. Add the onions, green chilies, and coriander leaves. Mix well.
- Pre-heat the air fryer at 200℃ for 5 minutes.
- Make small disc shaped kebabs and brush them with oil.
- Transfer the kebabs into the air fryer. Cook them at 180℃ for 8-10 minutes or until they turn golden brown.
- Serve hot with green chutney and onion salad.
Nutrition
Serving: 3Servings | Calories: 169kcal | Carbohydrates: 20g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 1622mg | Potassium: 536mg | Fiber: 6g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 88mg | Calcium: 67mg | Iron: 2mg