Starter: Chicken Shami kebabs with chilli, mint and coriander raita (Zeeshan Mirza)

Published: Monday, 8 October 2007, 2:23PM

INGREDIENTS

FOR THE KEBAB
• 300g boneless chicken
• 150g yellow channa daal (large yellow lentils)
• 1 litre Water
• ½ tsp red chilli powder
• ½ tsp of mixed garam masala
• ½ tsp salt
• ½ tsp ground coriander
• ¼ tsp ginger powder/paste
• ½ tsp white cumin
• 2-3 green chillies
• ½ onion
• Small handful fresh coriander
• 1 egg beaten
• 2 tbsp of vegetable oil

FOR THEM RAITA
• Water, on set
• ½ cup of fresh coriander
• ½ cup of fresh mint
• 3 green chillies
• 250g Greek yoghurt
• Salt, to season

TO SERVE
1 cucumber
1 lemon

METHOD

1. Dice the chicken and place in a pan with the daal, water, chilli powder, garam marsala, salt, coriander, ginger, white cumin and bring to the boil. Leave to simmer for 30 to 45 minutes.
2. In a food processor, blend the chillies, onion and fresh coriander.
3. Mash the chicken/daal mixture with a potato masher and add the blended chilli mixture.
4. Shape into small round flat patties and dip into beaten egg.
5. Fry in oil for 5-10 minutes and leave to cool.
6. For the raita, blend the coriander, mint and chillies with a little water and add the yoghurt and salt.
7. For the garnish, slice the cucumber and the lemon.
8. Serve the shami kebabs decorated with a lemon twist, cucumber and the raita on the side.