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Chicken Shami Kebab

Chicken Shami Kebab


Cooking Time

Preparation Time : 180

Cook Time : 40

Total Time : 220


Serves 8

  • 350 grams boneless chicken

  • 75 grams chana dal

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon coriander powder

  • 1 teaspoon salt or to taste

  • 1 bay leaf

  • 1 inch cinnamon stick

  • 1 teaspoon cumin seeds

  • 2 Red Chillies

  • 2 eggs

  • 3 garlic cloves

  • 1 inch Ginger chopped

  • 1 teaspoon red chili powder

  • 2-3 green cardamom

  • 1 Green Chili finely chopped

  • 1 teaspoon Garam Masala

  • 4-5 tablespoon chopped coriander leaves

  • 1 small onion finely chopped

  • 2-3 tablespoon mint leaves


  • 01

    clean and soak chana dal in water for 3 hours

  • 02

    slice chicken into small pieces .Add salt red chilli powder coriander powder turmeric salt Garam Masala to chicken and mix well. keep it aside

  • 03

    drain excess water from chana dal

  • 04

    add chana dal and chicken to Pan, now add water just covering them

  • 05

    cinnamon cumin seeds, bay leaf ,cardamom, red chilli garlic ginger and salt to the water mix well

  • 06

    cover and cook until tender discard the bay leaf and strain excess water

  • 07

    allow to cool completely there should be no moisture in the mixture

  • 08

    Coarsely blend the mixture until it is dry and powdery

  • 09

    add onions green chillies coriander and mint leaves to the mixture and mix well

  • 10

    beat one egg in a bowl slowly add spoonful of the earth to the mixture and mix everything together until it forms a dough. do not add egg all at once.

  • 11

    Check and adjust seasonings if required

  • 12

    heat oil for frying in a pan divide the mixture into equal portions. shape them like balls and then flatten them like cutlets

  • 13

    beat second egg in a bowl did the kebabs in egg shake of the excess use for if required for lifting the Kabab

  • 14

    Place the kebab gently in the pan and Shallow fry on both sides until golden brown alternatively this can be deep fried or baked too

  • 15

    drain excess oil over tissue paper .serve hot with mint chutney or sauce

  • 16

    Tip: I always chill the Kebabs for 30 minutes before frying. This helps in retaining its perfect shape and texture



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