Ingredients
Main Ingredients
- 1 lb Boneless Chicken Thighs (trimmed of large fat chunks)
- 1 lb Boneless Chicken Breast
- 1 cup Chana Daal (200g, soaked 4-6 hours or overnight)
- 1/2 cup Water (Instant Pot version)
- 2.5 inch piece Ginger (50g)
- 10 cloves Garlic (30g)
- 1/2 cup Diced Onion (50-60g)
Whole Spice Masala
- 1 Black Cardamom
- 4 Green Cardamom Pods (seeds only or 1 tsp cardamom powder, optional)
- 2 tsp Whole Coriander Seeds (3-4g)
- 1.5 tsp Cumin Seeds (5g)
- 2 tsp Whole Black Peppercorns (5g)
- 7 Cloves
- Small Cinnamon Stick (2 cm / 3/4 inch)
Additional Flavorings
- 3 tsp Salt (approx 15g, plus more to taste)
- 2 tsp Chili Flakes (4g)
- 1/2 cup Cilantro (15g)
- 1/2 cup Mint (10g)
- 4-6 Green Chilies
- 1/2 Medium Onion (50-60g)
Instructions
- Grind Masalas: Grind all the whole spices listed under the Garam Masala section (black cardamom, green cardamom, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick) into a fine powder and set aside.
- Prepare Ginger, Garlic, and Onion: Process the ginger, garlic, and diced onion either in a food processor or finely dice by hand for incorporation into the meat mixture.
- Instant Pot Method - Combine Ingredients: In the Instant Pot, add the boneless chicken thighs and breasts, soaked chana daal, ground spice masala, ginger-garlic-onion mixture, salt, chili flakes, and half a cup of water. Mix thoroughly.
- Pressure Cook: Seal the Instant Pot lid and set to pressure cook for 25 minutes. Allow the pressure to naturally release before opening the lid.
- Saute to Dry: Turn the Instant Pot to sauté mode and cook until excess moisture evaporates and the meat mixture starts to stick to the bottom, concentrating flavors.
- Stovetop Method - Combine & Simmer: In a pot, combine all ingredients except the fresh herbs and green chilies, add 2 cups of water, bring to a boil, then reduce to low and simmer for about 45 minutes until daal is very tender and beginning to dissolve.
- Evaporate Excess Liquid: Increase heat to evaporate any extra water until mixture is thick and starts sticking to the pot. Remove from heat and cool slightly.
- Chop Fresh Herbs and Chilies: Finely mince or process the cilantro, mint, green chilies, and half onion to make the green masala mixture.
- Combine Masalas into Meat Mixture: Decide on texture: either run the entire cooked meat mixture through a food processor for smooth kababs or pulse half of it and mix back for a coarser, fuller texture. Stir in all the green masala ingredients thoroughly and taste to adjust seasoning.
- Shape Kababs: Wet your palms with water and shape the kababs into your preferred size and thickness.
- Fry Test Kabab & Adjust Seasoning: Shallow fry a test kabab on medium-high heat for about 1.5 minutes per side. Adjust salt, chili, or other seasonings as needed, remembering fresh kababs taste about 20% more intense than frozen ones.
- Freeze Kababs: Place shaped kababs on a tray lined with parchment paper or plastic wrap. Freeze until solid, then transfer to an airtight container or freezer bag. Properly stored, kababs last up to six months frozen.
- To Serve - Fry Kababs: Thaw kababs at room temperature, in the fridge, or microwave, and shallow fry on medium-high heat about 1.5 minutes per side until golden and heated through.
Notes
- Soaking chana daal overnight ensures it cooks to a soft consistency necessary for binding the kabab.
- Natural pressure release is important to retain moisture and tenderness in the Instant Pot method.
- Shallow frying helps achieve a crisp exterior without the heaviness of deep frying.
- Adjust seasoning after frying a test kabab since frozen kababs taste milder.
- Freezing kababs individually on a tray prevents sticking and makes it easy to take out only what you need.
- Choice of chicken thighs and breasts balances flavor and lean protein.
- The combination of whole spices adds depth and aromatic richness to the kababs.
- Prep Time: 4 hours 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Instant Pot
- Cuisine: Indian
