Chicken shami kababs are notorious for being dry. But if you follow this recipe, you will get soft and juicy kababs with a crispy crust and a melt-in-your-mouth consistency.

Growing up I had shami kababs made by my mummy, which tasted incredible. She made them with beef though. Her kababs were pretty famous among family and friends. So you can say that I had high standards when it came to shami kababs.

When I first had chicken shami kababs at a relative’s place, I was disappointed. They were dry and hard. Hence I sticked to beef shami kababs and still prefer them over the chicken ones. But recently several followers of mine on Instagram asked me to share a recipe of shami kababs using chicken. That’s when I started to experiment with the recipe. I tried it with different ingredients. I changed the compositions and compared the results. Finally, I got the perfect recipe that I was looking for.

The addition of potatoes give the chicken shami kababs the softness that is needed. The roasted besan helps to bind the mixture together and results in a crispy crust that everyone loves. The right ratio of chicken to chana daal is also important. The following recipe makes about 18-20 kababs, but if you want to make less or more simply divide or multiply all the ingredients by the same number.

Ingredients needed

1. Chicken: I have used boneless chicken breast here because boneless thighs aren’t easily available to me. But if you have boneless thighs available, it is even better.
2. Chana daal: I soak the chana daal overnight so it cooks quickly without leaving any lumps. But if you are short on time, soak the chana daal into some hot water for at least an hour.
3. Potatoes: Cut the potatoes into small pieces so they cook quickly and evenly.
4. Onion: I prefer using brown onion for the kabab mixture and red onion for adding afterwards. But you can use just brown onion as well.
5. Garlic: I peel and crush the garlic pods to get the maximum flavor out of it.
6. Ginger: For best results, finely grate the ginger so there are no big chunks left.
7. Garam masala: Using a high quality garam masala is critical for this recipe. I use my homemade garam masala.
8. Bay leaves: Can be skipped if you don’t have them on hand.
9. Dried Kashmiri red chilies: If you don’t have Kashmiri red chilies, use the usual red chilies instead. Reduce the quantity as the Kashmiri ones are milder.
10. Green chilies: I like to use a milder version of green chilies. But feel free to use spicier if you prefer.
11. Fresh coriander: Preferably with stems as it adds so much flavour to the kababs.
12. Roasted besan: It helps to bind the mixture together. Your kababs won’t fall apart while frying. It also results in a beautifully crispy crust.

Instant pot vs regular pot

If you have an Instant pot or a pressure cooker, the cooking process will be shortened almost by half. But if you don’t have one, a regular pot will do as well. The instructions for both are included in the recipe below.

Chicken Shami Kabab

This recipe give you soft and juicy chicken shami kababs with a crispy crust and a melt-in-your-mouth consistency.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking time 1 day d

Servings: 6

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

For the kabab mixture

• 800 gm boneless chicken breast (or chicken thighs)(cubed)
• 60 gm (½ cup) chana daal (soaked overnight at room temperature water or for 1 hour in hot water)
• 200 gm (3 medium) potatoes (peeled and diced)
• 160 gm (2 medium) brown onion (peeled and diced)
• 25 gm (5 cloves) garlic (peeled and crushed)
• 15 gm (5 cm piece) ginger (finely chopped or grated)
• 2 bay leaves
• 3 dried Kasmiri red chilies
• 2 tsp garam masala
• 2 tsp salt
• 100 ml water

Fresh ingredients

• 125 gm (1 medium) red onion
• 2 green chilies
• a handful fresh coriander

Other ingredients

• 24 gm (3 Tbsp) roasted besan
• 3 Tbsp oil (for frying)

Method

 

1. In a pot, add all the ingredients for kabab mixture and mix to combine. Cook on low heat for about 30-40 minutes (until the chicken and chana daal are completely tender). If using an instant pot, cook on high pressure for 15 minutes.
   
2. Once the chicken and chana daal is tender, turn the heat to medium high and let all the luquid evaporate. Stir frequently so the mixture doesn’t burn. It is crucial to get rid of all the excess moisture otherwise the kababs won’t bind. If using an instant pot, use the saute mode for this step. Once the mixture has dried up, transfer it to a wide tray and let it cool down.
   
3. Take a food processor and add the fresh ingredients (red onion, green chilies and coriander). Blitz until the vegetables are finely chopped. Then add the cooled down kabab mixture and process until a smooth and homogeneous mixture is formed.
   
4. Transfer the mixture back to the tray and add the roasted besan. Knead to combine it well.
   
5. Take a small portion of the mixture into your hands and form into even discs. If your kababs feel too runny, it means you didn’t get rid of the moisture thoroughly. Add some more roasted besan in this case. Fry the kababs on medium low heat for 4-5 minutes on each side until they turn golden and crispy.
   

Notes

You can freeze the kababs after forming them into discs. Put a layer of parchment paper in between so the kababs won’t stick to each other. Use an airtight container for storage. You can fry them directly on low heat after taking them out from the freezer.