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chicken Shami kabab | how to make chicken kebab recipe | Shami kabab recipe | chicken kabab

Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. ThisĀ Shami kababĀ is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.

Course Appetizer, Snack
Cuisine Indian
Keyword chicken kabab, chicken shami kabab, chicken shami kebab recipe, shami kabab
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 7


Ingredients for Chicken shami Kabab:

  • 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

For blendng:

  • mint leaves - 1/4 cup
  • coriander leaves - 1/4 cup
  • chopped onions - 1/4 cup
  • oil - 1 tablespoon(or lemon juice)


Procedure for chicken Shami kabab:


  1. Add 1/4 cup of chana dal to a bowl.

  2. Rinse 2-3 times and soak for at least 15 minutes.


  1. Drain the water completely and add to the pan.

  2. Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.

  3. 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.

  4. Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.

  5. Mix well all of them.

  6. Cover and cook for 2 minutes.

  7. Add 1/2 teaspoon of salt, stir and dry completely.

  8. Dry and switch off the fire, and let it cool.


  1. Transfer into the blender/chopper.

  2. Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.

  3. Add 1/4 cup of chopped onions and blend.

  4. If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.

  5. Make sure the chicken mixture is blended coarsely. Do not make it paste.

Shaping Kabab:

  1. Transfer the chicken mixture into a bowl.

  2. Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.

  3. In the same way, shape all the kabab and set them aside.

  4. Can make 7 kabab for this chicken mixture.

  5. We can refrigerate the kabab and can store it for a week.

Frying Kabab:

  1. Heat 3 spoons of oil and place the kabab.

  2. Do not crowd them. Fry over a medium flame.

  3. Flip and fry on both sides until it turns golden brown in colour.

  4. Take into a serving plate.

  5. Fry remaining kabab in batches.

  6. The tasty chicken shami kabab is ready. Just enjoy the snack.

Recipe Notes

  • 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.