Chicken Shami Kebab

By on June 23, 2013

Chicken Shami Kebab


Chicken Shami Kebab

Ingredients for preparing the meat:

250 gms minced chicken

¼ cup chana dal

5 cloves of garlic, grated

1 inch ginger, grated

2 Bay leaves

Salt to taste

Ingredients for making the kebabs:

1 medium onion, finely chopped

2 Medium green chilies –fine chopped

3 tsp garam masala powder

2 tsp chaat masala

1 tsp roasted cumin powder (bhuna zeera)

2 tbsp of chopped coriander leaves

2 tbsp ghee

1 Medium onions sliced in circles

1 lemon, cut into wedges

Coriander-mint chutney

Oil for shallow frying the kebabs


  • Wash the Chana dal and soak it in hot water for 30 minutes
  • Wash and rinse the soaked dal, add in the pressure cooker with minced chicken, add grated ginger, garlic, bay leaves, salt and 1/2 cup of water, mix everything together and close the lid of the pressure cooker and cook on medium heat.
  • After one whistle, turn the heat down and cook for another 10-12 minutes.
  • Turn the heat off and wait till the steam escapes on its own.
  • Open the pressure cooker and mix everything together. If there is water in the mixture, cook open on medium flame until all water evaporates. Remove from heat.
  • Remove the bay leaves and grind the chicken and dal mixture to a smooth paste using a hand blender. It is absolutely important that you dry all the liquid before grinding otherwise you can’t get the consistency to make kebabs.
  • Transfer the mixture into a bowl and add chopped onions, green chillies, coriander leaves, garam masala, chaat masala, bhuna zeera and ghee. Mix everything well and keep aside
  • Grease your hands a little and make small patties of the mixture. Make small patties of around a couple of inch in diameter else they might break while frying. We tried making one as big as a burger patty and since the patties are so smooth it broke while turning !
  • Heat a non-stick shallow pan. Once the pan is hot, spray some oil. Spread the patties on the pan and spray some oil on top of the patties
  • Turn the patties after 4-5 minutes. Be careful in turning so as not to break the patties. Spray some more oil around the patties. It takes around 10-12 minutes for the patties to fry.
  • Transfer to a serving dish. Serve with sliced onion ring; lemon wedge and coriander chutney!

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