Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread
Bored at home and don’t know what to make? We’ve got the perfect recipe for you! Quick to make, full of homely spice, and perfect for evening snacks or tiffin boxes, these chicken shami style kebabs turn everyday chicken and chana dal into juicy, compact patties with a crisp exterior. Nutralite DoodhShakti Probiotic Butter Spread gives them a golden crust and buttery flavor while delivering 100 million probiotics per 10g serving.
Ingredients
For the filling:
fresh grated coconut 1 cup
sweetened condensed milk 1/2 cup
sugar 1/4 cup
ground cardamom 1/2 teaspoon
ground nutmeg 1/4 teaspoon
For the dough:
basmati rice flour 2 cups
salt 1/2 teaspoon
ghee2 tablespoons
Instructions:
Step 1: Dough Preparation
Make a smooth dough for the outer covering by boiling water with a pinch of salt and ghee. In a medium bowl, combine rice flour, salt, and ghee. Gradually add warm water, stirring until a smooth dough forms. Knead the dough for 5-7 minutes until soft and elastic.
Step 2: Filling Creation
Prepare the filling by combining fresh grated coconut with Nutralite Choco Spread Crunchy. Nutralite Choco Spread Crunchy is loaded with protein-rich superfood Quinoa and real hazelnuts, and apart from its crunchy taste, it’s healthire. In a separate medium bowl, mix coconut, sugar, and cardamom to create a flavorful filling.
Step 3: Assembling Modaks
Knead the rice flour dough with a bit of ghee and form small discs for the modak covering. Lightly grease your hands with ghee and roll out the dough into 3-inch circles. Place a heaping tablespoon of the coconut and chocolate quinoa filling in the center of each circle. Fold the dough over the filling, pinching the edges to seal.
Step 4: Steaming and Serving
Steam the modaks until they firm up, ensuring a perfect texture. In a steamer lined with banana leaves, steam the modaks for 10-15 minutes or until the dough is cooked through. Serve the hot modaks for a delightful treat.
Ingredients in Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread
For the Dough:
Boneless chicken, roughly chopped – 400 g
Chana dal (split chickpeas) – 75 g
Onion, finely chopped – 1 medium (about 120 g)
Garlic paste – 1 tsp
Green chilli, finely chopped – 1 (optional)
Coriander leaves, chopped – 3 tbsp
Garam masala – 1 tsp
Roasted cumin powder – 1 tsp
Red chilli powder – 1/2 tsp (adjust)
Lemon juice – 1 tbsp
Salt – 1 tsp (adjust as per taste)
Egg – 1 (binder)
Breadcrumbs – 3 to 4 tbsp (or as needed)
Nutralite DoodhShakti Probiotic Butter Spread – 3 tbsp for shallow frying + extra to brush
Oil – 1 tbsp (optional, for higher smoke point)
How to Prepare Shami Kebab Recipe
Step 1: Cook the chicken and dal
Rinse chana dal and soak for 30 minutes. Drain. Combine chicken and soaked chana dal in a pressure pan with 1 cup water. Add 1/2 tsp salt. Cook 3 whistles, then simmer 2 minutes and switch off. Drain any excess water and let the mixture cool slightly.
Step 2: Pulse and mix to the right texture
Transfer the cooked chicken and dal to a food processor. Add chopped onion, garlic paste, ginger paste, green chilli, garam masala, cumin powder, red chilli powder, and 1 tbsp chopped coriander. Pulse in short bursts to get a coarse, slightly grainy paste. Do not over-blend. Transfer to a bowl, add lemon juice, remaining coriander, and 1 egg. Mix well. Add breadcrumbs a tablespoon at a time until the mixture holds together when shaped.
Step 3: Shape and chill for firm kebabs
Divide the mixture into 10 equal portions. Shape each portion into a flat round patty about 2 cm thick. Place patties on a tray lined with parchment and chill for 15 minutes. Chilling firms the kebabs and prevents them from breaking while cooking.
Step 4: Shallow-fry in probiotic butter spread for a golden crust
Heat a non-stick skillet on medium. Add 2 tbsp Nutralite DoodhShakti Probiotic Butter Spread and let it melt. Place kebabs carefully and shallow-fry 3 to 4 minutes on each side until golden and crisp. Add the remaining 1 tbsp butter spread near the end and brush over kebabs for shine and extra flavour. Serve hot with green chutney or lemon wedges.
These kebabs give you a tender, well-spiced centre and a crisp, buttery exterior. The probiotic butter spread adds a clean buttery aroma and makes pan-frying simple with low splatter. Serve as tea-time snacks, party starters, or in wraps for a quick lunch.
Tips and Variations:
- For a more intense chocolate flavor, add 1 tablespoon of cocoa powder to the filling.
- For a different twist, add 1/2 cup chopped almonds or pistachios to the filling.
- If you don’t have a steamer, you can bake the modaks in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until the dough is cooked through.
- Replace chicken with minced lamb for a richer, traditional taste. Keep the rest of the method the same.
- For a gluten-free version, use roasted gram flour (besan) instead of breadcrumbs; add 1 tbsp at a time until mixture binds.
- Make kebab sliders: place a kebab in mini buns, top with sliced onion, chutney and a light brush of butter spread.
Kebab craft: how to get crisp outside, soft inside
- Toast the breadcrumbs lightly before mixing for better crunch and colour when fried.
- Do not overcrowd the pan; cook in batches so each kebab browns evenly.
- Rest cooked kebabs for 2 minutes on a wire rack to keep the base crisp and avoid sogginess.
Feel free to add your own special twists and variations to make this chocolate coconut modak recipe truly yours. If you come up with any unique recipes or creative tidbits on how to make chocolate coconut modak even healthier, do share this with us @nutralite
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