Chicken Shami Kebabs
Chicken shami kebabs are amazing they are soft and taste delicious. These kebabs are pan fried delicate kebabs. Chicken shami kebabs are made with ground chicken and chana dal and spices flavored the chicken meat.
Traditionally sham kebabs are made with minced lamb Meat (mutton),
chana dal and spices, but it can vary according to taste and place to place.
Chicken Shami kebabs are a terrific cocktail snacks and a wonderful evening snack, or even made into sandwiches by putting them between buns. Shami kebabs are usually served with coriander chutney or mint chutney and raw onions, sprinkle with lemon juice.
Chicken shami kebabs are quite easy to make even though the recipe looks complicated. They can make be made in advance and fry them just before eating.
Traditionally sham kebabs are made with minced lamb Meat (mutton),
chana dal and spices, but it can vary according to taste and place to place.
Chicken Shami kebabs are a terrific cocktail snacks and a wonderful evening snack, or even made into sandwiches by putting them between buns. Shami kebabs are usually served with coriander chutney or mint chutney and raw onions, sprinkle with lemon juice.
Chicken shami kebabs are quite easy to make even though the recipe looks complicated. They can make be made in advance and fry them just before eating.
Ingredients for cooking Kebabs dough:
1 Pound ground chicken- Minced (Boneless thighs)
½ Cup chana dal
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Bay leaves
1½ Teaspoons salt or to your taste
1 Pound ground chicken- Minced (Boneless thighs)
½ Cup chana dal
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Bay leaves
1½ Teaspoons salt or to your taste
Boneless, skinless Chicken thighs
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Chana Dal
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Grated Ginger
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Minced Garlic
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Salt
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Bay leaves
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Ingredients for kebab dough:
½ Cup fine chopped onions
2 Medium green chilies –fine chopped
2 Teaspoon garam masala powder or to your taste (freshly made masala
preferred)
2 Tablespoons of chopped coriander leaves
2 Tablespoon melted butter or ghee
Oil for shallow frying the kebabs
Also needed for serving kebabs:
2 Medium onions sliced in circles
1 wedge of lemon
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½ Cup fine chopped onions
2 Medium green chilies –fine chopped
2 Teaspoon garam masala powder or to your taste (freshly made masala
preferred)
2 Tablespoons of chopped coriander leaves
2 Tablespoon melted butter or ghee
Oil for shallow frying the kebabs
Also needed for serving kebabs:
2 Medium onions sliced in circles
1 wedge of lemon
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Chopped Onion
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Chopped Coriander leaves
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Garam Masala
Eggs
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Green chilies
Melted Butter
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Lemon
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Onion-sliced in circle
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How to Grind the Chicken:
1. If you don't find minced chicken at the store, then you can grind chicken at
home. Buy boneless skinless chicken thighs.
2. Wash the chicken thighs well. (If you do not want to wash Chicken then you
can skip this step)
3. Pat dry Chicken thighs with a paper towel.
1. If you don't find minced chicken at the store, then you can grind chicken at
home. Buy boneless skinless chicken thighs.
2. Wash the chicken thighs well. (If you do not want to wash Chicken then you
can skip this step)
3. Pat dry Chicken thighs with a paper towel.
Wash Chicken thighs well
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Pat dry chicken pieces
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4. With a scissors or a sharp knife cut away any tendons or fat from the chicken.
Cut the chicken into pieces. By cutting the chicken into small pieces allow for
easier, quicker grinding.
Cut the chicken into pieces. By cutting the chicken into small pieces allow for
easier, quicker grinding.
Chicken thighs
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Trim and cut the chicken pieces
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5. Add the Chicken pieces into blender, chopper or food processor and grind it. Check through ground chicken for larger chunks. If there are any chunks,
transfer them back to the food processor and process until ground. Pull out if
there are any tendons in the ground chicken.
transfer them back to the food processor and process until ground. Pull out if
there are any tendons in the ground chicken.
Add chicken pieces in food processer
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Grinded chicken
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Ground Chicken
Directions for preparing the Kebab meat:
1. In a bowl add chana dal and wash, changing water several times until water
appears clear.
1. In a bowl add chana dal and wash, changing water several times until water
appears clear.
Chana Dal
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Wash Chana Dal well
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2. Soak Dal in 1 cup of water for 15 to 20 minutes or longer.
3. Transfer the soaked Dal in strainer and wash and rinse.
3. Transfer the soaked Dal in strainer and wash and rinse.
Soak chana dal in water
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Wash & rinse soaked chana dal
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4. Add Dal in the pressure cooker with minced chicken.
5. Add grated ginger, minced garlic, 2 bay leaves, salt and mix.
5. Add grated ginger, minced garlic, 2 bay leaves, salt and mix.
Soaked chana dal
In a cooker add minced chicken, Dal and other ingredients & salt
Mix chicken & Dal with other ingredients
6. Mix all the ingredients with Chicken and chana Dal.
7. Add 1 cup of water mix everything together and cook on low heat.
7. Add 1 cup of water mix everything together and cook on low heat.
Add water
Mix water with chicken & Dal well
water is mixed
8. Ground chicken leaves water and it becomes a lump, and stick to the bottom of
the cooker and might burn, to prevent that with the cooking spoon stir Dal and
chicken well for few minutes.
the cooker and might burn, to prevent that with the cooking spoon stir Dal and
chicken well for few minutes.
Stir Chicken for few minutes
Chicken is cooked a little
9. Chicken get cooked little and release water, then close the lid of the pressure
cooker and place the weight and cook on low heat.
cooker and place the weight and cook on low heat.
Close the pressure cooker
Open the pressure cooker
Mix Chicken and Dal well
10. In about 5 to 6 minutes pressure cooker will start steaming, 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.
11. Open the pressure cooker, with a cooking spoon mix everything together.
12. Check if Dal is tender.
turn the heat down and cook for another 10-12 minutes Turn the heat off and
wait till the steam escapes on its own.
11. Open the pressure cooker, with a cooking spoon mix everything together.
12. Check if Dal is tender.
Check if Dal is tender
13. If water is still remaining in the chicken mixture, then on a medium flame,
by stirring cook till water evaporates.
14. There should not be any water in boiled dal and meat mixture. It is important
that you dry all the liquid before grinding otherwise you cannot get the
consistency to make kebabs. Once all the liquid evaporates, turn the Stove off.
by stirring cook till water evaporates.
14. There should not be any water in boiled dal and meat mixture. It is important
that you dry all the liquid before grinding otherwise you cannot get the
consistency to make kebabs. Once all the liquid evaporates, turn the Stove off.
Let the chicken and Dal cook
Water is dried & Dal is mushed
15. Let the Dal and chicken mixture cool down take the bay leaves out.
16. Crack both the eggs and with a fork whip to mix.
16. Crack both the eggs and with a fork whip to mix.
Crack both eggs
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Whip the eggs
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17. Pour egg into cooked Chicken and Dal mixture.
Pour Egg in cooked Chicken and Dal
18. Mix Egg well with Chicken and Dal mixture.
Mix Egg well into Chicken and Dal mixture
19. Transfer it into blender and grind, avoid adding water when grinding. If
needed add little water to lubricate for grinding. Grind chicken and Dal into
a dough. (I prefer to grind with hand blender because it does not require
to add water for grinding and you can grind right into the pressure
cooker)
needed add little water to lubricate for grinding. Grind chicken and Dal into
a dough. (I prefer to grind with hand blender because it does not require
to add water for grinding and you can grind right into the pressure
cooker)
Add chicken mixture in blender & grind
Or, Grind the mixture with hand blender
Chicken Dal mixture is grinded
20. Once the chicken mixture is grinded transfer it into a bowl (Or, just leave the
mixture in pressure cooker and add all the other ingredients)
mixture in pressure cooker and add all the other ingredients)
Chicken shami kebab dough
21 Mix the dough by hand and make it smooth.
Chicken shami kebab dough
21 Add and mix chopped onions, chopped green chilies, chopped coriander
leaves and Garam masala mix everything together. Add 2 tablespoon
melted butter or ghee and mix.
22 Place mixture in refrigerator for about five to six hours so that it becomes
firm enough to make kebab patties. (Or keep it as much time as you can)
leaves and Garam masala mix everything together. Add 2 tablespoon
melted butter or ghee and mix.
22 Place mixture in refrigerator for about five to six hours so that it becomes
firm enough to make kebab patties. (Or keep it as much time as you can)
Add chopped onions & other ingredients
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Mix all the ingredients together
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Add Butter and mix
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Chicken shammi kebab dough
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Directions for frying the kebabs:
1. Slice Onion and sprinkle chat masala and lemon juice for serving with
Kebabs. Keep it aside.
1. Slice Onion and sprinkle chat masala and lemon juice for serving with
Kebabs. Keep it aside.
Slice the Onion & sprinkle chat masala
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Sprinkle Lemon juice over Onions
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2. Grease your hand and mix the chicken mixture and take some dough in your
hand.
hand.
Grease your hand
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Take some dough
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3. Roll the dough into a ball in between your palms.
4. Now press the ball of dough and shape it into a patty If dough is little soft
and it is hard to make patties then add some bread crumbs and mix. ( I prefer
to make small patties, because small patties are easy to turn while frying)
5. Place the patties into a plate and repeat until you make all the patties.
4. Now press the ball of dough and shape it into a patty If dough is little soft
and it is hard to make patties then add some bread crumbs and mix. ( I prefer
to make small patties, because small patties are easy to turn while frying)
5. Place the patties into a plate and repeat until you make all the patties.
Roll the dough into a ball
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Shape the ball into a patty
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6. Heat a Cast iron griddle or a nonstick frying pan.
Chicken Shammi kebabs petites
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Heat the griddle
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7. Once the pan is hot grease it with some oil.
8. Add some oil for frying the kebabs.
9. Spread the patties on the skillet, do not crowd the pan, fry no more than 4 to 5
kababs at a time. It will be easier to turn around the kebabs.
10. Keep the heat on medium high, because with high heat bottom of patties form
a crest, then it is easier to turn the kebabs to other side without breaking the
patties. Once you turn the patties then you can turn the heat to medium.
8. Add some oil for frying the kebabs.
9. Spread the patties on the skillet, do not crowd the pan, fry no more than 4 to 5
kababs at a time. It will be easier to turn around the kebabs.
10. Keep the heat on medium high, because with high heat bottom of patties form
a crest, then it is easier to turn the kebabs to other side without breaking the
patties. Once you turn the patties then you can turn the heat to medium.
Grease the skillet & add oil
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Spread the kebabs over skillet
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11. Let the patties fried for 3 to 4 minutes then with the spatula gently turn the
patties around and, pour some oil around the patties. let the other side fry for 3
to 4 minutes. Kebabs will be browned in about 10 to 12 minutes. The trick
of frying perfect kebabs is let them cook completely from one side first then
turn them…and they will not break.
(If the patties keep breaking while frying then roll them into bread crumbs
before frying or dip in the beaten Egg)
patties around and, pour some oil around the patties. let the other side fry for 3
to 4 minutes. Kebabs will be browned in about 10 to 12 minutes. The trick
of frying perfect kebabs is let them cook completely from one side first then
turn them…and they will not break.
(If the patties keep breaking while frying then roll them into bread crumbs
before frying or dip in the beaten Egg)
Turn the kebabs to the other side
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All the kebabs are turned to other side
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Pour some oil around the kebabs
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Chicken shammi kebabs are cooked
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12. Transfer the fried kebabs in the serving dish.
13. Serve Shammi kebabs hot with sliced onions and green chutney (coriander
leaves chutney) or pudina chutney (mint leaves chutney)
Chicken shami kebabs
Chicken shami kebab serve with chutney
Tips:
1. I recommend using hand blender for grinding the boiled meat and dal because it does not require adding water for grinding and you can grind it right in the pressure cooker. You could also use food processer for grinding.
2. Kebabs can be made in advance, freeze them and fry them when needed.
3. If you don't find minced chicken at the store, then you can ground chicken at home. Buy skin less and boneless chicken thighs.Wash the chicken pieces well and pat dry them with a paper towel. With a scissors or a sharp knife cut away any tendons or fat from the chicken. Cut the chicken into pieces. Place the Chicken pieces into blender, chopper or food processor and grind it.
4. Prefer to buy chicken thigh because with chicken breast kebabs become too dry.
4. Try to use freshly made garam masala that will add the flavor to the kebabs.
1. I recommend using hand blender for grinding the boiled meat and dal because it does not require adding water for grinding and you can grind it right in the pressure cooker. You could also use food processer for grinding.
2. Kebabs can be made in advance, freeze them and fry them when needed.
3. If you don't find minced chicken at the store, then you can ground chicken at home. Buy skin less and boneless chicken thighs.Wash the chicken pieces well and pat dry them with a paper towel. With a scissors or a sharp knife cut away any tendons or fat from the chicken. Cut the chicken into pieces. Place the Chicken pieces into blender, chopper or food processor and grind it.
4. Prefer to buy chicken thigh because with chicken breast kebabs become too dry.
4. Try to use freshly made garam masala that will add the flavor to the kebabs.
Instruction for garam masala: (How to make garam masala)
6 Whole black pepper
6 Cloves
½ " Stick of cinnamon
2 Black cardamom – Take the seeds out
1 Green cardamom – Take the seeds out
1 Teaspoon cumin seeds.
Heat a frying pan on medium heat and add cloves, black peppers, cinnamon and the seeds of the black and green cardamoms and dry roast them for 4 to 5 minutes, while stirring frequently. Turn the stove off and let them cool down. Grind all these roasted spices into a coarse powder in a coffee grinder or nut grinder. Garam masala is ready to use.
6 Whole black pepper
6 Cloves
½ " Stick of cinnamon
2 Black cardamom – Take the seeds out
1 Green cardamom – Take the seeds out
1 Teaspoon cumin seeds.
Heat a frying pan on medium heat and add cloves, black peppers, cinnamon and the seeds of the black and green cardamoms and dry roast them for 4 to 5 minutes, while stirring frequently. Turn the stove off and let them cool down. Grind all these roasted spices into a coarse powder in a coffee grinder or nut grinder. Garam masala is ready to use.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Pudina chutney Green or Hari chutney
(Mint chutney) (Coriander leave or dhaniya chutney)
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