Try this unique style Smokey Chicken Shami kabab, and share your feedback

Watch this Masala TV video to learn how to make Smokey Chicken Shami kabab, Eggplant Tikka Masala and Aalu Moong Daal Fry. This show of Lazzat with Chef Samina Jalil aired on 3 October 2019.

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Smokey Chicken Shami kabab:
Ingredients:
Boneless chicken ½ kg
Boiled gram lentil 1 cup
Boiled potato 1
Salt 1 tbsp
Crushed red chilies 1 tbsp
Turmeric ¼ tsp
Onion finely chopped 1
Green coriander (finely chopped) 2 tbsp
Mint (finely chopped) 2 tbsp
Lemon juice 2 tbsp
Green chilies (finely chopped) 2 tbsp
All spice powder 1 tsp
Yogurt 2 tbsp
Crushed ginger 1 tbsp
Eggs 2
Coal for smoke
Oil for fry
Method:
Add gram lentil , salt, chili , turmeric and potato in chicken cook well. When chicken and lentil tender then grind. Add remaining spices except oil and coal mix well. Give smoke of coal. Make kabab and shallow fry. Add onion, tomato and cucumber serve,

Eggplant Tikka Masala:

Ingredients:

Eggplants (small) 5-6
Oil 4 tbsp

Ingredients for marination:
Yogurt ½ cup
Rice flour 2 tbsp
Salt 1 tsp
All spice powder 1 tsp
Coriander powder 1 tsp
Turmeric ¼ tsp

Ingredients for garnishing:
Oil ½ cup
Whole all spice 1 tbsp
Tomato puree 2 tbsp
Chopped onion 1
Ginger garlic paste 1 tbsp
Salt as required
Red chili powder 1 tbsp
Turmeric ½ tsp
Milk ½ cup
Cream 4 tbsp
All spice powder ½ tsp
Fenugreek leaves ½ tsp

Method:

Cut on eggplants. In a bowl mix all ingredients of marination and apply on eggplants, left for 1 hour. Bake in oven or grill it. Heat ½ cup of oil for gravy. Add onion, grinded ginger garlic paste and whole spice fry well. Add tomato puree, salt, red chili powder and turmeric. Also add milk, all spice powder, fenugreek leaves and cream mix well. After that add eggplants and left for simmer. Dish out garnish with coriander and cream.

Aalu Moong Daal Fry:

Ingredients:

Boiled yellow lentil 2 cups
Boiled potatoes 1 cup
Finely chopped tomatoes 2
Green coriander ½ bunch
Green chilies 2-3
Asafoetida 2 pinches
Mustard seeds ½ tsp
Fenugreek ¼ tsp
Curry leaves 6-8
Whole red chilies 3-4
Salt, chili, turmeric as required
Clarified butter ½ cup

Method:

Heat 4 tbsp of clarified butter; add mustard seeds, fenugreek and whole chilies fry well.
Add curry leaves and fry. Add salt, chili, turmeric and 1 tomato sauté well.
Add boiled yellow lentil, boiled potatoes and 1 cup of water cook.
When thickened turn of flame. Heat remaining clarified butter add Asafoetida, green chili, tomatoes and green coriander fry well. Mix lentil in it and serve.