Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. This Shami kabab is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.
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Shami kabab is mostly prepared with mutton and sometimes with chicken and beef. Here I have made it with chicken that is a simple way and trust me this kabab is so delicious that fulfils the taste of non-vegetarian people, especially chicken lovers. Have a look at other yummy chicken recipes…
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We can make chicken Shami kabab in 4 steps and the first one is to soak chana dal. The second step is to boil chana dal along with chicken and all other spices. The third step is to blend all the ingredients coarsely and finally, the last step is to shallow fry the kababs until golden brown in colour. Serve this appetizer or snack.
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Tips for perfect Chicken Shami Kabab Recipe:
- After boiling the chicken dry completely otherwise while blending it will become a paste.
- Carefully blending leads to a perfect kabab.
- By adding ingredients one by one just blend for a second and blend it coarsely.
- Always fry the kabab over a medium flame, if the flame is low the kabab will absorb oil and if it is high the kabab will burn.
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Chicken Shami Kabab Recipe Video:
Chicken Shami Kabab Recipe Card:
Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. This Shami kabab is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.
- chana dal – 1/4 cup
- cleaned boneless chicken pieces – 250 g
- ginger and garlic paste – 1 1/2 spoon
- black pepper powder – 1/4 teaspoon
- coriander powder – 1/2 teaspoon
- cumin powder – 1/2 teaspoon
- garam masala powder – 1 teaspoon
- oil – 1 tbalespoon
- halved green chillies – 2
- pour water – 3/4 cup
- salt – 1/2 teaspoon
- mint leaves – 1/4 cup
- coriander leaves – 1/4 cup
- chopped onions – 1/4 cup
- oil – 1 tablespoon(or lemon juice)
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Add 1/4 cup of chana dal to a bowl.
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Rinse 2-3 times and soak for at least 15 minutes.
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Drain the water completely and add to the pan.
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Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.
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Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.
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Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.
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Mix well all of them.
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Cover and cook for 2 minutes.
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Add 1/2 teaspoon of salt, stir and dry completely.
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Dry and switch off the fire, and let it cool.
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Transfer into the blender/chopper.
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Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.
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Add 1/4 cup of chopped onions and blend.
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If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.
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Make sure the chicken mixture is blended coarsely. Do not make it paste.
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Transfer the chicken mixture into a bowl.
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Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.
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In the same way, shape all the kabab and set them aside.
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Can make 7 kabab for this chicken mixture.
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We can refrigerate the kabab and can store it for a week.
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Heat 3 spoons of oil and place the kabab.
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Do not crowd them. Fry over a medium flame.
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Flip and fry on both sides until it turns golden brown in colour.
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Take into a serving plate.
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Fry remaining kabab in batches.
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The tasty chicken shami kabab is ready. Just enjoy the snack.
- After boiling the chicken dry it completely, otherwise while blending it will become a paste.
- Carefully blending leads to a perfect kabab.
- By adding ingredients one by one just blend for a second and blend it coarsely.
- Always fry the kabab over a medium flame, if the flame is low the kabab will absorb oil and if it is high the kabab will burn.
Step-by-step procedure for chicken Shami kabab:
Soaking:
Add 1/4 cup of chana dal to a bowl.
Rinse 2-3 times and soak for at least 15 minutes.
Boiling:
Drain the water completely and add to the pan.
Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.
Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.
Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.
Mix well all of them.
Cover and cook for 2 minutes.
Add 1/2 teaspoon of salt, stir and dry completely.
Dry and switch off the fire, and let it cool.
Blending:
Transfer into the blender/chopper.
Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.
Add 1/4 cup of chopped onions and blend.
If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.
Make sure the chicken mixture is blended coarsely. Do not make it paste.
Shaping Kabab:
Transfer the chicken mixture into a bowl.
Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.
In the same way, shape all the kabab and set them aside.
Can make 7 kabab for this chicken mixture.
We can refrigerate the kabab and can store it for a week.
Frying Kabab:
Heat 3 spoons of oil and place the kabab.
Do not crowd them. Fry over a medium flame.
Flip and fry on both sides until it turns golden brown in colour.
Take into a serving plate.
Fry remaining kabab in batches.
The tasty chicken kabab is ready. Just enjoy the snack.
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