
Sil Batta Wala Shaami Kebab – A 70-Year-Old Legacy Ingredients Main: • Chicken (boneless) – 1 kg • Chana Dal (Bengal gram), soaked overnight – 320 g • Onions (medium, roughly chopped) – 5 • Garlic cloves – 10–12 • Fresh Ginger – 1.5-inch piece Whole Spices: • Black Peppercorns – 1 tbsp • Cumin Seeds – 1 tbsp • Coriander Seeds – 1.5 tbsp • Red Chilli Flakes – 1 tbsp • Cinnamon Sticks – 2 • Whole Dried Red Chilies – 3–4 • Black Cardamoms – 3 • Star Anise – 2 • Cloves – 5–6 • Mace (Javitri) – 2–3 blades • Green Cardamoms – 7–8 • Kebab Chini – 2 Other Spices & Seasoning: • Kashmiri Red Chilli Powder – 1.5 tsp • Salt – to taste Additional: • Cooking Oil – ¼ cup • Water – ¼ cup (if needed during cooking) • Fresh Green Chilies – as required (optional) • Fresh Coriander Leaves – a handful • Fresh Mint Leaves – a handful • Ghee – for smoking • Charcoal – 1 piece (for smoky flavour) • Eggs – for coating kebabs before cooking Cook: In a pot, add chicken, soaked dal, onions, garlic, ginger, whole spices, and oil. Add water to just cover. Cook on low to medium heat for 1.5 hours, stirring occasionally, until chicken and dal are soft and water evaporates. Dry out excess moisture if needed. Cool & Blend: Let the mixture cool. Blend to a thick, smooth paste, Using SIL BATTA Flavour: Add salt, Kashmiri chilli powder, chopped green chilies, mint, and coriander. Mix well. Smoke: Place hot charcoal in a small bowl, drizzle ghee on it. Keep it in the centre of the kebab mixture. Cover and smoke for 20–25 minutes. Shape & Cook: Shape into kebabs. Dip in beaten eggs. Shallow fry until golden brown.
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