Chicken Shami Kabab Recipe is among the widely popular kabab recipes in Pakistan, India, and neighboring countries. These yummy and flavorful shami kababs are prepared with ground meat, bengal gram (daal chana), spices, ginger, garlic, and herbs (mint and coriander). We can use any type of meat like lamb or mutton, beef, or fish meat but here I used chicken meat in these kababs.
Chicken Shami kababs are full of pleasant aroma and rich in flavor, texture, and taste. These yummy kababs are quite easy to make at home or outdoors. With my Chicken Shami kabab recipe, learn how to cook Shami kababs without any hassle.
In the Indo-Pak subcontinent, besides the usual serving of the Shami kababs, people also serve and enjoy these mouthwatering delicious snacks at special occasions like get-together parties, Eid celebrations, and during the celebrations of any special event.
What is Chicken Shami Kabab?
Chicken Shami Kebabs are chicken minced and daal chana kebabs blended with some specific spices and flattened in the form of patties. These are small in size and we make them by shallow frying. Chana daal and spices give a delicious taste and nice aroma to the Chicken Shami Kababs.
Chicken Shami Kababs have an appealing texture and tempting fragrance and also have great flexibility in serving. You can enjoy the taste of these yummy kababs with any dip of your choice. Adults and kids alike love to enjoy this dish.
We serve the Shami Kababs as snacks. We can serve these kababs with boiled rice, salad, and raita. They can pair well with naan/chapati and raita or coriander-mint chutney. We can also enjoy their taste with the dip of tomato ketchup along with tea.
How to make Chicken Shami Kabab?
With this Chicken Shami kabab recipe, we can make delicious kababs in four easy steps;
Step-1: Cooking the Shami Kabab Masala
Step-2: Grinding the Shami Kabab Masala
Step-3: Making the Kabab Patties
Step-4: Frying the Shami Kababs
Preparation
Chicken Shami Kabab snacks are very easy to make and very delicious to eat. Let’s see which items we need to prepare this yummy dish and how to cook them easily at home.
To prepare the shami kabab masala, take 250 grams of chana daal. Wash it till the clean water drains off. Now soak it in 1 & ½ glass of water for 2 to 3 hours so that the lentils will become tender.
After soaking for 2 to 3 hours, put this dal along with its water into the pressure cooker. Now put in 1 kg bone-in chicken. We can use boneless chicken but I prefer to take bone-in for greater taste.
Now add one medium size sliced onion and one medium-sized potato (cut into 4 pieces) of medium size. With the potato, the kababs get a lot of taste. If you wish you can skip potato.
Now add little whole red chilies, cloves of garlic (whole or cut), and ginger. Add red chili flakes, white cumin seeds, whole spices mixture (garam masala), salt, and dry coriander seeds (crushed or whole). Mix all these things well.
Cooking the Chicken Shami Kabab Masala
Close the lid of the pressure cooker and cook all ingredients on high flame for 15 to 20 minutes. After 20 minutes see that the water in the mixture has evaporated completely. If not, the kabab mixture will remain mushy.
First, dry the water by keeping the pressure cooker on high flame for a few more minutes. But this time keep the lid of the pressure cooker off.
By this time all the ingredients will have been soft and tender. Now shift this mixture to another pot and let it cool. When it gets cool enough, remove the bones from the Shami kabab masala. Ensure to remove all bones from the mixture.
Grinding the Shami Kabab Masala
Take the kabab mixture, add finely chopped onions, green chilies, mint leaves, and coriander leaves.
Add the crushed mixture of spices (garam masala) to it. To enhance the taste, add chat masala to it. Add red chili powder and lemon juice or white vinegar to it. Mix all things well with hand.
Transfer all the ingredients to a mortar and pestle and prepare a homogenous and smooth mixture. You can use a food processor or blender to blend the coarse mixture. But, with the help of mortar and pestle, we can grind the cooked meat in such a way that it remains fibrous and does not turn into a paste.
Preparing the Kabab Patties
After grinding, knead it like dough to get a consistent mixture. Taste the salt, if needed add more salt to it.
Now prepare kabab patties. First, lubricate your hands by applying some cooking oil to your hands, and then roll out a required portion of mince dough. First, make a dough ball and then shape it into a round patty on your palm. Prepare all the patties in the same way.
You can also pack these kabab patties and freeze them for up to two months. Now start frying the kababs.
Frying the Chicken Shami Kababs
Pour 4 to 5 tbsp cooking oil into the frying pan for shallow frying. Prefer to use a non-stick pan as it is easy to prepare the Chicken Shami kababs in it. If not, you can use any type of frying pan.
Now let the cooking oil heat. Keep the flame low. When the oil becomes hot enough start frying the kababs.
Meanwhile, beat an egg softly in a bowl to make a uniform mixture. Dip the kabab patty in the egg mixture with the help of a fork and gently shake off the excess egg mixture to keep the oil from turning frothy.
Fry the kababs on low heat till light brown or golden color. They don’t need to cook through because we have already got them cooked in the pressure cooker. They just need soft frying to get a beautiful texture.
Flip the side of the kabab almost after 1 & ½ minutes and cook the other side for another 1 & ½ minutes or flip the sides as needed.
The chicken shami kababs, with tempting texture and fragrance, are ready to serve.
Now shift them to the serving dish and serve these flavor-rich snacks with tea and tomato ketchup. You can also serve them with steamed rice and raita.
Tips to Make Perfect Chicken Shami Kabab
- Use bone-in chicken to enhance the taste of the shami kababs.
- While cooking, ensure to get the water dried from the mixture completely to keep the kabab masala from turning mushy.
- Grind the shami kabab masala with mortar and pestle to keep the chicken fibrous and not to turn it into a paste.
- Prefer to use a non-stick frying pan for frying the shami kababs.
- You can freeze the raw chicken shami kabab patties for up to 2 months.
Try this Chicken Shami kabab Recipe at home and share your experience in the comments section below.
Chicken Shami Kabab Recipe
Equipment
- Pressure Cooker
- Non-stick Frying pan
Ingredients
Ingredients to be cooked with chicken
- 1 kg chicken (bone-in)
- 250 grams bengal gram or split chickpeas (daal chana)
- 3 onions (medium size)
- 1 potato (medium size)
- 2 inch ginger piece
- 6-7 garlic cloves
- 2 tsp salt or to taste
- 1 tsp red chili flakes
- 1 tsp white cumin seeds
- ½ tbsp dry coriander seeds
- 5-6 little red whole chilies
- whole spices (garam masala) containing black pepper 10, cloves 5, black cardamom 1, cinnamon ½ inch pieces 3
Ingredients to be included while grinding
- 3-4 green chilies
- ¼ bunch fresh coriander leaves
- ½ bunch fresh mint leaves
- 1 tsp red chili powder
- 1&½ tsp garam masala powder
- 2 tbsp lemon juice or white vinegar
- 1 tbsp chat masala (optional)
Ingredients to be used when frying
- 4-5 tbsp cooking oil (for shallow frying)
- 1 egg (for dipping the kabab patties)
Instructions
Preparation:
- To prepare the chicken shami kabab masala, take 250 grams of split chickpea lentils or chana daal. Wash it till the clean water flows. Now soak it in 1 & ½ glass of water for 2 to 3 hours so that the lentils will become tender.
- After soaking for 2 to 3 hours, put this daal along with its water into the pressure cooker.
- Now put 1 kg bone-in chicken into the cooker.
- Add one medium-size sliced onion and one potato (cut into 4 pieces). Now add little whole red chilies, garlic cloves (whole or cut), and ginger.
- Add red chili flakes, white cumin seeds, whole spices mixture (garam masala), salt, dry coriander seeds (crushed or whole). Mix all these things well.
Cooking the Chicken Shami Kabab Masala
- Close the lid of the pressure cooker and cook all the ingredients on high flame for 15 to 20 minutes. After 20 minutes see that the water in the mixture has evaporated completely.If the water is still there, dry it by keeping the pressure cooker on high flame for a few minutes more. But this time the lid of the pressure cooker is off.By this time all the ingredients will have become soft and tender. Now shift this mixture to another pot and let it cool.
- Now remove the bones from the Shami kabab masala. Make sure to remove all the bones.
Grinding the Shami Kabab Masala
- Add finely chopped medium-sized onions, green chilies, mint leaves, and coriander leaves to the kabab mixture.
- Add the mixture of ground spices (garam masala) to it. To enhance the taste, add chat masala. Add red chili powder and lemon juice or white vinegar to it. Mix all the ingredients well.
- Transfer all the ingredients to a mortar and pestle and prepare a homogenous mixture.
- After grinding, mix it well by hand, just like kneading dough to get a consistent mixture. Taste the salt, add more if needed.
- Now prepare kabab patties. First, lubricate your hands by applying some cooking oil. Now roll out a required portion from mince dough and make a dough ball.
- Shape the ball into a round patty on your palm.
- Prepare all the patties in the same way.
Frying the Chicken Shami Kabab
- Beat an egg gently in a bowl to make a uniform mixture. Pour 4 to 5 tbsp cooking oil into a frying pan for shallow frying. When the oil becomes hot enough, start frying the kababs. Keep the flame low.Dip the kabab patty in the egg mixture with the help of a fork. Gently shake off the excess egg mixture to keep the oil from turning frothy.
- Put the kababs in the frying pan one by one. They just need soft frying to get a beautiful texture. They don’t need to cook through because we have already cooked them in the pressure cooker.
- Flip the side of the kabab almost after 1& ½ minutes and cook the other side for another 1 & ½ minutes or flip the sides as needed.
- Fry the kababs on low heat till light brown or golden color. Now the kababs with an appealing texture and tempting fragrance are ready to serve.
- Shift them to the serving dish and serve these flavor-rich snacks with tea and tomato ketchup. You can also serve them with steamed rice and raita. They can also pair well with naan/chapati and raita or coriander-mint chutney.
