Shami Kebab
This chicken shami kebab recipe makes soft, juicy and flavorful kebabs that are perfect for Ramadan iftar, snacks or party starters. Made with simple spices and easy steps, these melt-in-the-mouth shami kebabs taste just like restaurant style and can be prepared ahead for quick frying.
Ingredients for Chicken Shami Kebab:
300g Boneless Chicken Thighs or Breast
1/4 Cup Chana Dal (soaked)
1 Small Onion
1 Medium Sized Potato
3 Green Chillies
2 Bay Leaves
Ground Whole Spice ⬇️
3 Dried Red Chillies
5 Cloves
1 Cinnamon
1/2 Mace
1 Small Size Black Cardamom
20 Black Pepper Corns
1/2tsp Cumin Seeds
1/2tbsp Coriander Seeds
×××××
1tsp Salt
1/2tsp Red Chilli Powder
1/4tsp Turmeric Powder
1/2tsp Chicken Powder
1/2tsp Amchoor Powder
1/2tbsp Ginger Garlic Paste
1tbsp Oil
1 Cup Water
1 Egg
1 Small Onion
2tbsp Chopped Coriander
Oil to Fry
How to Make Chicken Shami Kebab Step by Step
Method :
1. Grind to a coarse powder all spices mentioned under Grind whole spices.
1. In a pan, add chicken, soaked chana dal, onion, potato, green chillies, bay leaves, ground spice mix, salt, turmeric, red chilli, amchoor and chicken powder, ginger garlic paste, oil and water. Mix well and bring to a boil. Cook till dal is completely cooked. You can also pressure cook it.
2. Remove the bay leaves and mash it. Do not grind. Cook for a few more minutes if mixture is wet.
3. Add egg, chopped onion and chopped coriander. Mix well.
4. Make kebab and shallow fry in oil till brown on both sides.
Watch Video Recipe
**Why do shami kebabs break while frying?**
Too much moisture or less binding can cause breaking. Chill the mixture before frying.
**Can I freeze shami kebabs?**
Yes, shape them and freeze for up to 1 month.
**Can I make shami kebab without egg?**
Yes, use cornflour slurry or mashed potato for binding.
