Shammi Kabab
Spiced chicken-and-lentil patties, pressure-cooked then crisped in the air fryer.
⏱️ Prep: 40 min🍳 Cook: 21 min
Ingredients
| 1/2 cup | 120 ml | split yellow lentils |
| 1 tablespoon | 15 ml | cumin seeds |
| 2 teaspoons | 10 ml | coriander seeds |
| 1 | black cardamom pod (optional) | |
| 3 | green cardamom pods | |
| 2 | dried red chile peppers | |
| 3 | whole cloves | |
| 1 large | cinnamon stick | |
| 1 1/2 pounds | 680 g | chicken thighs |
| 1 | red onion, coarsely chopped | |
| 1 inch | fresh ginger | |
| 2 cloves | garlic | |
| 1 1/2 teaspoons | 7.5 ml | salt, or to taste |
| 1/2 cup | 120 ml | water |
| 2 tablespoons | 30 ml | chopped fresh cilantro leaves |
| 2 | green chile peppers, minced | |
| 1 | egg, beaten | |
| — | cooking spray |
Instructions
SERVINGS: 2468 (as printed in source) · READY IN: 1hr 21min · PREP TIME: 40min · COOK TIME: 21min
- Place lentils in a bowl and cover with water; soak for 30 minutes. Drain lentils.
- Place cumin seeds, coriander seeds, black cardamom, green cardamom, dried red chile peppers, cloves, and cinnamon in a small skillet over medium-low heat; cook and stir until fragrant, 2 to 3 minutes. Remove from heat and let cool to room temperature.
- Place the cumin spice mixture in a coffee or spice grinder and grind to a powder.
- Place the ground spices, ginger, garlic, red onion, chicken thighs, split yellow lentils, and salt in the inner steel pot of a pressure cooker; add water.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure. Let pressure release naturally.
- Remove the pressure cooker lid, set on Sauté mode on Normal and cook until all the water has evaporated, 2 to 4 minutes.
- Cool the chicken-lentil mixture slightly; blend with an immersion blender until smooth. Stir the cilantro, green chile peppers, and egg into the chicken-lentil mixture.
- Shape the chicken-lentil mixture into small patties and arrange on a baking sheet or plate. Place the patties in the refrigerator for 20 minutes. (If you wish, you can freeze an extra batch at this stage.)
- Spray the CrispLid fryer basket with cooking spray. Place the patties in the fryer basket, with enough room to allow easy turning, working in batches as needed.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 450°F (230°C) and cook for 7 minutes. Flip and continue cooking until browned, about 5 minutes more. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: It is not advisable to use chicken breasts for this recipe. If you wish you can use chicken legs or thighs on the bone; remove the bones and discard before drying out the cooking liquid. Adjust the salt and chile peppers in this recipe to taste.
For best results, the source recommends using a Mealthy CrispLid.