CHICKEN SHAMI KEBAB
Chicken Shami Kebabs are a popular and flavorful dish that originates from South Asian cuisine, particularly in regions like India and Pakistan. These kebabs are known for their delicious taste and aromatic blend of spices, making them a favorite appetizer or snack for many.
The process of making Chicken Shami Kebabs involves combining boneless chicken breast with soaked chana dal, spices, and herbs to create a flavorful mixture. The addition of ingredients like onions, garlic, ginger, red chili powder, turmeric, and whole spices like cloves, cardamoms, and cinnamon enhances the taste profile of the kebabs, resulting in a rich and complex flavor.
After cooking the chicken and lentil mixture until tender , it is blended or mashed to form a coarse paste. This paste is then shaped into patties and fried until golden brown and crispy on the outside, while remaining juicy and flavorful on the inside.
Chicken Shami Kebabs can be enjoyed on their own as a snack or appetizer, paired with mint chutney, ketchup, or a yogurt dip.
- 1 kg boneless chicken breast
- 250 g channa dal (split Bengal gram)
- 1 onion
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 6 dried red chillies
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon cloves
- 2 black cardamoms
- 2 inches cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 green chillies (optional)
- 1 & 1 1/2 cups water
- 1 egg
- 1/4 cup fresh coriander leaves
- Oil for frying
- Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water and set aside.
- In a large pot, combine the chicken breast, soaked chana dal, chopped onion, dried red chillies, garlic and ginger paste, whole spices, red chili powder, turmeric powder, salt, and water. Cook over medium heat until the meat and lentils are tender and the water has almost evaporated.
Let the mixture cool slightly and discard the bay leaves, cinnamon stick and black cardamoms. Transfer it to a blender or food processor and blend until a coarse paste forms. Add a little water if the mixture is too dry. Alternatively, mash the mixture with a potato masher or pestle for a more textured result.
- To the cooled mixture, add chopped green chillies (if desired), chopped coriander leaves, and an egg. Mix well with your hands.
- Using oiled hands, shape the mixture into small, flat patties about 2 3/4 inches in diameter. Place them on a tray and freeze for 1-2 hours to make them easier to handle when frying.
- Heat oil in a frying pan over medium heat. Beat the egg and dip the patty in it.
- Fry the kebabs in batches until they are golden brown and crispy on both sides. Remove from the pan and drain on paper towels.
- Garnish the kebabs with fresh coriander leaves. Serve hot with mint chutney or ketchup.
- Enjoy the delicious flavors of these chicken shami kebabs! Perfect for any occasion or as a tasty snack.
Servings 8
- Amount Per Serving
- Calories 370.31kcal
- % Daily Value *
- Total Fat 16.03g25%
- Saturated Fat 3.74g19%
- Trans Fat 0.44g
- Cholesterol 100.46mg34%
- Sodium 339.79mg15%
- Potassium 396.72mg12%
- Total Carbohydrate 23.09g8%
- Dietary Fiber 7.59g31%
- Sugars 4.32g
- Protein 34.01g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make sure the oil is hot enough but not pipping hot before frying the kebabs. Fry them in batches to ensure even cooking and a crispy exterior. Be careful not to overcrowd the pan, as this can lower the oil temperature and result in soggy kebabs.