Murg Ke Shami

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“This is the famous Indian Chef Sanjeev Kapoor's recipe from the October 2002 issue of the Weekend magazine. These go very fast, so make sure you make alot of these:)”
4hrs 35mins

Ingredients Nutrition


  1. Soak the chana dal for a minium of 3 hours.
  2. Keep aside.
  3. Wash the kheema nicely.
  4. Drain out excess moisture.
  5. Peel, wash and chop the ginger, garlic and onions finely.
  6. Wash and chop the corriander and mint leaves.
  7. In a bowl, mix together the onions, corriander leaves, mint leaves and lemon juice to make a stuffing.
  8. Divide this stuffing into 16 equal parts.
  9. Keep aside.
  10. Heat 2 tbsps.
  11. of oil in a pan.
  12. Add cumin seeds, corriander seeds, peppercorns and black cardamoms.
  13. Stir-fry for 30 seconds on medium flame.
  14. Add the chopped ginger and garlic.
  15. Stir fry for a few seconds until the raw smell of these is gone.
  16. Mix in red chilli powder.
  17. Add the kheema and chana dal.
  18. If you like, you can also add in some greenpeas (my mom's idea) Add 2 cups of water.
  19. Bring to a boil.
  20. Reduce heat and cook, covered, till the chana dal is fully cooked.
  21. Cook on high flame to dry out the mixture completely, stirring continuously.
  22. Remove from flame.
  23. Cool.
  24. Grind chicken and chana dal mixture to a smooth consistency.
  25. Add garam masala powder, mace and green cardamom powder and salt.
  26. Mix well.
  27. Check the seasoning.
  28. Divide into 16 equal parts.
  29. Flatten one in the palm of your hand.
  30. Place a portion of onion stuffing in the centre.
  31. Shape into roundels and flatten slightly.
  32. Likewise, shape the rest of the chicken mixture and stuffing.
  33. Shallow fry till golden brown.
  34. Serve hot with onion lachcha and pudina (mint) chutney.
  35. Cooking tip: After cooking the chicken mixture (kheema) if it is too moist, one must add roasted gramflour (besan) or powdered roasted chana dal as per ones requirement.

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