Chef Vicky Ratnani
Mar 16, 2016
For the marination – Take boneless pieces of chicken, add tumeric powder, coriander powder, cumin powder, red chilli powder, garam masala, salt and some hung curd.
Bind this mixture together.
Take a non stick pan and keep it on medium heat.
Drizzle some olive oil in the pan, add finely chopped onions to the pan, some ginger, garlic and chillies.
Sautée this mixture well until they get to a nice golden brown colour.
Add your marinated boneless chicken to this mixture along with some chana dal, chopped tomatoes and sautée this mixture well until the chicken is cooked to perfection.
Add some water and coriander to the chicken mixture and cover the lid of the pan and let it cook.
Once the chicken has been cooked, let it cool for sometime and then pour it in a mixer and grind it into a nice paste.
Once the mixture has almost reached the paste consistency, add one egg to it and give it a nice mix.
Make small tikkis out of this paste.
Roll the tikkis in some semolina.
Keep a pan on medium heat and shallow fry these tikkis.
Take mini burger buns and slice them open.
Take some home-made chutney and add a little bit of mayonnaise to it.
Spread this chutney mayo over the burger buns and add cucumber, tomatoes and lettuce to the bun.
Place the shammi kebab over the veggies and close the bun and your chicken shammi kebab sliders are ready to serve.