Chicken Shami Kebab
Melt-in-your-mouth chicken and lentil patties, delicately spiced with aromatic whole spices. This classic Mughlai appetizer is surprisingly easy to make at home and is perfect for parties.
For 4 servings
Pressure Cook the Kebab Base
- In a pressure cooker, combine the chicken pieces, soaked and drained chana dal, chopped onion, ginger paste, garlic paste, green chillies, and all the whole spices (cinnamon stick, cloves, black peppercorns, black cardamom, dried red chillies).
- Add turmeric powder, salt, and 1.5 cups of water. Stir everything to combine.
- Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the chicken is falling apart and the dal is completely soft.
- Allow the pressure to release naturally. Open the lid and check the mixture. If there is any excess water, cook on high heat, stirring constantly, until all the moisture has evaporated. The mixture must be very dry.
Grind the Mixture
- Spread the cooked mixture on a plate and let it cool down completely to room temperature.
- Carefully pick out and discard all the whole spices. This is an important step to avoid a bitter taste.
- Transfer the cooled mixture to a grinder or food processor. Grind in batches, without adding any water, until you get a smooth, thick, and slightly fibrous paste.
Shape the Kebabs
- Transfer the ground paste to a large mixing bowl.
- Add the lightly beaten egg, finely chopped coriander leaves, mint leaves, garam masala, and lemon juice.
- Mix thoroughly until everything is well combined. At this point, you can taste and adjust the salt if needed.
- For best results, cover the bowl and refrigerate the mixture for at least 30 minutes. This makes it firmer and easier to shape.
- Grease your palms with a little oil. Divide the mixture into 12 equal portions and shape each into a round, flat patty (about 2 inches in diameter and 1/2 inch thick).
Shallow Fry the Kebabs
- Heat the oil for shallow frying in a non-stick skillet or pan over medium heat.
- Gently place 4-5 kebab patties in the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes on the first side until golden brown and crisp. Carefully flip and fry for another 3-4 minutes on the other side.
- Once both sides are evenly browned and crisp, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Repeat the process with the remaining patties.
Serve
- Serve the Chicken Shami Kebabs hot with a side of green mint chutney, thinly sliced onion rings, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect Shami Kebabs is a dry mixture. If the cooked dal-chicken mix is wet, the kebabs will break while frying.
- 2For an extra smooth, melt-in-the-mouth texture, you can pass the mixture through the grinder a second time.
- 3Chilling the kebab mixture for 30-60 minutes before shaping makes the patties firm and much easier to handle.
- 4Always fry the kebabs on medium heat. High heat will brown the outside too quickly, leaving the inside undercooked.
- 5These kebabs are excellent for meal prep. You can shape the patties, place them on a tray lined with parchment paper, and freeze. Once frozen, transfer them to a zip-top bag for long-term storage.
- 6For an authentic smoky flavour (dhungar), place the final kebab mixture in a large bowl, make a small well in the center, place a small steel cup with a piece of live charcoal in it, pour a teaspoon of ghee over the charcoal, and immediately cover the bowl with a tight lid for 5-10 minutes.
Adapt it for your goals.
Meat Variation
Replace the chicken with 500g of boneless mutton (goat meat) for a classic Mutton Shami Kebab. You may need to increase the pressure cooking time to 7-8 whistles.
Vegetarian VariationVegetarian Variation
For a vegetarian version, replace the chicken with 1 cup of soaked and boiled kala chana (black chickpeas) or 200g of crumbled paneer and 2 boiled potatoes.
Healthier Cooking MethodHealthier Cooking Method
To reduce oil, you can bake the kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer at 180°C (350°F) for 12-15 minutes until golden and crisp.
Why this is on our healthy list.
Excellent Source of Protein
Combining chicken and chana dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Rich in Dietary Fiber
Chana dal is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the lentils release energy slowly, keeping you feeling full and energized for longer periods.
Packed with Minerals
This dish is a good source of essential minerals like iron, which is vital for blood health, and zinc, which supports the immune system.
Frequently asked questions
A serving of 3 Chicken Shami Kebabs contains approximately 490 calories. This can vary based on the amount of oil absorbed during frying and the fat content of the chicken used.