These are soft, melt-in-your-mouth pan-fried patties made from tender chicken thighs and chana dal. Whether you're craving a snack, an appetiser, or something to pair with your chai, this easy chicken shami kabab recipe delivers big flavour with minimal fuss. Don't forget the squeeze of lime and a few red onion rings on the side-pure bliss!
This post was updated in July 2025 to make it a chicken-only shami kabab recipe with step-by-step photos and simplified instructions so you can recreate it easily at home.
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🥰My shami kebab story
Mr F is a die-hard meat lover who grew up eating the best Pakistani dishes - from shami to chapli, bihari to nihari - so the bar was high! I really wanted to impress him with his favourite: Shami Kebabs. Spoiler alert - total disaster. 😅
The kebabs would either fall apart in the oil or soak it all up and taste like, well… oil. I gave up after a few flops, but the idea stayed with me.
Then one Ramadan, a kind lady in Yanbu's FB group was selling homemade chicken shami kababs. I jumped at the chance! When I picked up my order, I told her about my failed attempts. To my surprise, she happily shared her ratio and tips and gave me the push I needed. 😊
Long story short: this recipe is tried, tested, and totally fail-proof.
📝What is Shami Kebab?
Let me tell you what Shami Kabab is not - oily and falling apart, cakey and dense, or dry and bland. A perfect Chicken Shami Kabab holds its shape, stays crisp on the outside, and melts in your mouth with every bite. 😋
Shami Kebabs are a beloved part of Indian, Pakistani, and Bangladeshi cuisines - enjoyed all year round as snacks, starters, or if you're like me, even breakfast! Traditionally made with beef, lamb, or mutton, this version uses chicken and chana dal for a lighter, quicker, and equally flavorful take. Serve them hot with a squeeze of lemon, sliced onions, and green chutney on the side.
🥘Ingredients for Chicken Shami
Here's what you'll need to make these juicy, flavour-packed kebabs:
- Boneless chicken thighs: Juicy and tender, these are perfect for chicken shami.
- Split chickpeas (chana dal): Soaked before cooking; they add body and hold everything together.
- Produce:
- red onion
- ginger and garlic
- coriander leaves
- mint leaves
- green chillies (adjust to your spice level)
- Spices - Just the essentials
- garam masala
- chilli flakes
- Potato (optional): I used to always add it, but lately I skip it and honestly, I love it more that way.
- Egg (optional): Only needed if you want to dip the patties before frying for that crisp outer layer.
- Oil: For shallow frying. Use any neutral oil with a high smoke point. I have used sunflower oil.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪How to Make Chicken Shami Kababs
Step 1: Cook the mixture
In a heavy-bottomed pot, add all your base ingredients: Pat-dried chicken, soaked and drained chana dal, chopped onion, potato (if using), ginger-garlic paste, and all the spices. Pour just enough water to cover the ingredients. You will need about a cup for stovetop cooking.
Bring it to a boil, then reduce to a simmer and cook for about 45 minutes, stirring occasionally. Add more hot water if needed, and continue to cook covered until there's no liquid left and everything is fully cooked and soft.
Important: Let the mixture cool completely uncovered or transfer to a wide plate. Don't cover it while cooling, as we don't want any steam turning into extra moisture.
Once cool, pulse the mixture in batches until it all comes together, slightly fibrous, not pasty.
Transfer the mixture to a clean bowl.
Now add in the fresh bits: chopped coriander, mint, green chillies, and onion. Use your hands to mix everything evenly.
Shape the Kababs
Set up your work area with:
- A tray lined with parchment or foil
- A bowl of water
- The kebab dough
Wet your hands, scoop about 1 to 2 tablespoons of dough, and shape into round or oval patties about ¼-inch thick. Make them all in one go and set aside.
Chill or Freeze
Chill or freeze the shami for at least 30 minutes before frying (helps them hold shape). At this point, you can also freeze for later. Place the shaped shami kebabs on a lined tray and flash freeze until solid.
Once frozen, transfer them to a ziplock or airtight container and freeze for up to 2 months. You can fry them straight from frozen, no need to thaw!
Quick Note
I would highly recommend making a jar of my North Indian / Pakistani Garam Masala for this recipe.
Fry and Serve
Dip each patty in whisked egg (optional) and shallow fry over medium heat for about 2-3 minutes, flipping once, until golden on both sides.
Drain on kitchen paper and serve hot chicken shami kabab with lime wedges, sliced onions, or green chutney on the side.
💡Serving Suggestions
- Pair your chicken shami kabab with fresh and zesty mint coriander chutney.
- Turn them into wraps with warm homemade parathas.
- Serve with fragrant methi pulao.
- Add to a snack spread with keema samosas and onion pakoras.
- Nothing beats these kababs with a cup of masala chai.
- Make your own desi-style bun kebab with chutney and sliced onions.
- Enjoy them alongside comforting dishes like aloo gosht for a hearty meal.
☝️Recipe FAQS
Make sure the cooked chicken and chana dal mixture is completely dry before shaping. Allow it to cool uncovered so excess moisture evaporates. Dip patties in whisked egg before shallow frying over medium heat; that golden crust helps them hold their shape perfectly while cooking.
Yes! Shape your shami kababs and flash-freeze them flat on a lined tray until firm. Then transfer to a zip-lock or container. They freeze beautifully for up to 2 months. Fry directly from frozen, no thawing needed. If not freezing, let them chill for 30 minutes before frying, for the best results.
The best meat-to-chana dal ratio for chicken shami kabab is 4 parts meat to 1 part chana dal. This gives the kebab structure without being too dense.
Yes, you can, but it may result in slightly drier kebabs, so don't skip the dal and herbs, and consider adding a touch of oil or an egg to make juicier kebabs.
This usually happens when the mixture has too much moisture or hasn't cooled down enough before shaping. To avoid this:
-Make sure the cooked mixture is dry with no visible water.
-Let it cool completely uncovered before grinding.
-If it still feels loose, add a little bread crumb or an egg to help bind it.
-Also, chill or freeze shaped patties for 30 minutes before frying - it really helps!
I have not personally tried it yet. But, yes, you can! To bake, I would place the kebabs on a greased tray and bake at 200°C (400°F) for 15-20 minutes, flipping halfway. I don't have an air fryer, so I can't help with the details. Note: the texture will be a little different from shallow-fried, but still tasty!
🍲More Recipes
Accidentally defrosted too much chicken? Turn it into these crispy Kerala chicken cutlets.
Looking for other recipes using boneless chicken thighs? Try these:
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You can watch me make this recipe using an Instant Pot on my Instagram Reels.
📖 Recipe Card
Chicken Shami Kabab Recipe
Ingredients
For the shami
- 500 grams boneless chicken thighs
- 125 grams chana dal, washed and soaked overnight
- 1 large red onion, peeled and chunked
- 1 tablespoon ginger garlic paste, (see notes)
- 1 teaspoon chilli flakes, (see notes)
- 1½ teaspoon Pakistani Garam Masala, (see notes)
- 1 potato, OPTIONAL
- 1 cup water, (see notes)
- salt to taste
Add in the end
- fistful Fresh coriander leaves, chopped finely
- fistful fresh mint leaves, chopped finely
- 2 to 3 green chillies, chopped finely
- 2 tablespoons red onion, chopped finely
To fry
- 1 egg, optional
- Oil to pan fry
Instructions
Cook
- Add all the ingredients listed under into a thick-bottomed saucepot and heat on medium flame. Stir thoroughly and bring the mixture to a boil. Cover the pot and reduce the flame to low. Cook for 45 minutes stirring occasionally. Add more hot water if required and continue to cook covered until no liquid remains and both meat and lentils are cooked thoroughly.500 grams boneless chicken thighs125 grams chana dal washed and soaked overnight1 potato OPTIONAL1 large red onion peeled and chunked1 tablespoon ginger garlic paste (see notes)1 teaspoon chilli flakes (see notes)1½ teaspoon Pakistani Garam Masala (see notes)1 cup water (see notes)salt to taste
- Switch off and keep it open to cool completely. If time crunch, transfer to a wide plate and let the mixture cool completely. DO NOT COVER THE POT until cooled completely to avoid moisture falling back into the mixture and making it wet.
Grind
- Pulse and grind the mixture in batches until both meat and lentils come together.
- Transfer the mixture to a bowl and stir in the coriander leaves, mint leaves and onions. Taste test one last time and adjust the salt and mix again. You may use your hand or mix the dough. Refrigerate the mixture for a good one hour.fistful Fresh coriander leaves chopped finelyfistful fresh mint leaves chopped finely2 to 3 green chillies chopped finely2 tablespoons red onion chopped finely
Shape
- Line the work area with a bowl of water, the dough and a lined tray. Dip both your hands in the bowl of water. Take a heaped tablespoon of the kebab dough and shape it the way you want keeping it thick evenly. Place the shaped patty on the tray and repeat for the remaining dough.
- Place the tray in the freezer and let it freeze completely, and then transfer the patties to a ziplock bag and use as you need. If you want to fry it immediately, let it freeze just for 15 to 20 minutes.
Fry
- Heat a tablespoon of cooking oil in a flat shallow pan on low to medium flame. Whisk one egg in a small bowl. Take a frozen or chilled chicken shami and dip it in the egg, and place it in the hot oil carefully. Repeat as much as the pan can hold. Do not crowd the pan, as you will need some space to help you flip them neatly.1 egg optionalOil to pan fry
- Scoop some hot oil and pour it on the top side of each shami kebab. Flip them carefully and cook until both sides are golden, around 2 to 3 minutes. Transfer them to a kitchen tissue. Serve shami kebabs with lime wedges and sliced onions or green chutney.
Notes
- All measurements are taken before peeling and chopping.
- Nutrition information is calculated for the Chicken recipe.
- 125 grams chana dal is almost ½ cup heapful.
- Ginger garlic paste: You can use 1 and ½ inches of fresh ginger and 9 garlic cloves for every 500g of meat.
- Chilli flakes: Use 3 dried red chillies instead.
- Garam Masala: You can use ½ tablespoon cumin seeds, 1 black cardamom, 1-inch cinnamon stick and 3 cloves instead of the ready garam masala powder. Dry roast and grind to a coarse texture to use.
- Water: If making in Instant Pot, add ½ cup of water and Pressure cook for 8 to 10 minutes and natural release
Jill-Ann says
These turned out perfect and absolutely delicious. This is my go to recipe and wouldn’t change a thing.
Anita says
I just tried your chicken shami kabab recipe and wow! These turned out so soft and absolutely delicious. I have always been nervous about making shami kabab as they usually break while frying and soak oil… but your step by step instructions made it so easy and foolproof. Definitely sharing this recipe with my friends… thank you for such a clear and detailed recipe.