Chicken Shami Kabab Recipe
Make these soft and flavorful Chicken Shami Kababs with tender chicken thighs, chana dal, and aromatic spices in one pot on the stove or pressure cooker. A perfect appetiser that can be made ahead and frozen for busy days. Serve with lime wedges, onion rings for a delicious desi treat!
Servings: 15 kebabs
Calories: 112.19kcal
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
- ½ cup Fresh coriander leaves chopped finely
- ¼ cup 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 thighs, 125 grams chana dal, 1 potato, 1 large red onion, 1 tablespoon ginger garlic paste, 1 teaspoon chilli flakes, 1½ teaspoon Pakistani Garam Masala, 1 cup water, 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.½ cup Fresh coriander leaves, ¼ cup fresh mint leaves, 2 to 3 green chillies, 2 tablespoons red onion
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, Oil 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
Nutrition
Calories: 112.19kcal | Carbohydrates: 7.79g | Protein: 11.99g | Fat: 3.7g
