Go Back

Chicken Shami Kabab

This recipe give you soft and juicy chicken shami kababs with a crispy crust and a melt-in-your-mouth consistency.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 1 day
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.