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
1 Green chili-shopped
2 Bay leaves
1 Teaspoons salt or to your taste
Adjust all the ingredients according to your taste
1 Pound ground chicken- Minced (Boneless thighs)
½ Cup chana dal
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
1 Green chili-shopped
2 Bay leaves
1 Teaspoons salt or to your taste
Adjust all the ingredients according 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
Green chili -chopped
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Bay leaves
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Igredients for kebab dough:
½ Cup fine chopped onions
1 Medium green chilies –fine chopped (optional)
1 Teaspoon garam masala powder or to your taste (freshly made masala
preferred)
½ Teaspoon cumin powder
2 Tablespoons of chopped coriander leaves
2 Tablespoon melted butter or ghee
2 Eggs
Plain bread crumbs if needed
Oil for shallow frying the kebabs
Adjust spices and ingredients according to your taste
Also needed for serving kebabs:
2 Medium onions sliced in circles
1 wedge of lemon
½ Teaspoon chat masala
Cooking measurement conversion
Measurement converter
½ Cup fine chopped onions
1 Medium green chilies –fine chopped (optional)
1 Teaspoon garam masala powder or to your taste (freshly made masala
preferred)
½ Teaspoon cumin powder
2 Tablespoons of chopped coriander leaves
2 Tablespoon melted butter or ghee
2 Eggs
Plain bread crumbs if needed
Oil for shallow frying the kebabs
Adjust spices and ingredients according to your taste
Also needed for serving kebabs:
2 Medium onions sliced in circles
1 wedge of lemon
½ Teaspoon chat masala
Cooking measurement conversion
Measurement converter
Chopped Onion
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Chopped Coriander leaves
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Garam Masala
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Cumin powder
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Eggs
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Melted Butter
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Lemon
Onion-sliced in circle
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Chat masala
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How to Grind the Chicken:
1. If you don't find minced chicken thighs at the store, then you can grind chicken
at home. Buy only 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 thighs at the store, then you can grind chicken
at home. Buy only 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. (leave some fat on chicken pieces)
Cut the chicken into pieces. By cutting the chicken into small pieces allow for
easier, quicker grinding. (leave some fat on chicken pieces)
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, Chopped green chilies and salt
and mix.
5. Add grated ginger, minced garlic, 2 bay leaves, Chopped green chilies and salt
and mix.
Soaked chana dal
In a cooker add minced chicken, Dal and other ingredients & salt
Mix chicken & Dal with other ingredients
Add water
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.
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
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.
Open the pressure cooker
Mix Chicken and Dal well
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. Transfer cooked chicken and Dal mixture 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)
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)
Add chicken mixture in blender & grind
Or, Grind the mixture with hand blender
Chicken Dal mixture is grinded
17. Once the chicken mixture is grinded transfer it into a bowl (Or, just leave the
mixture in pressure cooker and add let the mixture cool dawn)
mixture in pressure cooker and add let the mixture cool dawn)
Chicken shami kebab dough
18. Crack both the eggs and with a fork whip to mix.
19. Pour egg into cooked Chicken shami kebab dough.
20. Mix the dough by hand and make it smooth.
19. Pour egg into cooked Chicken shami kebab dough.
20. Mix the dough by hand and make it smooth.
Crack both eggs
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Whip the eggs
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Pour egg into dough
Mix egg well with dough
Chicken shami kebab dough
21 Add and mix chopped onions, chopped coriander leaves, coriander powder
and Garam masala mix everything together. (If you like add more chopped
green chilies)
22. Add 2 tablespoon melted butter or ghee and mix.
23. Place mixture in refrigerator for about five to six hours or overnight so that it
becomes firm enough to make kebab patties. (Or keep it as much time as you
can)
and Garam masala mix everything together. (If you like add more chopped
green chilies)
22. Add 2 tablespoon melted butter or ghee and mix.
23. Place mixture in refrigerator for about five to six hours or overnight 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 shami kebab dough
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24. After adding egg, dough becomes soft and gooey and also you fry kebabs
patties they break to avoid that take some plain breadcrumbs or as needed and
grind them to powder and add them to shami kebabs dough If you have gluten
allergy then buy plain gluten free bread crumbs.
patties they break to avoid that take some plain breadcrumbs or as needed and
grind them to powder and add them to shami kebabs dough If you have gluten
allergy then buy plain gluten free bread crumbs.
Plain breadcrumbs
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Add breadcrumbs in the blender
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Grind breadcrumbs
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Breadcrumb powder
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Add breadcrumbs in the dough
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Mix breadcrumbs in the 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. (Before I make all the
patties, I prefer to fry a pattyto make sure they are not breaking and all the
spices and salt are at your taste)
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.
patties, I prefer to fry a pattyto make sure they are not breaking and all the
spices and salt are at your taste)
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 between your palm
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Shape the ball into a patty
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Chicken Shami kebabs patties
6. Heat a Cast iron griddle or a nonstick frying pan.
Heat a Griddle (orTawa)
7. Once the pan is hot add butter or ghee and grease the pan.
Grease the pan
8. Add some more butter for frying the kebabs.
Add butter and spread
Pan is ready 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.
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.
Place the kebab patties on the pan
11. Let the patties fried for 3 to 4 minutes then with the spatula gently turn the
patties around and, add some butter and spread 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.
patties around and, add some butter and spread 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.
Let the kebab petties fry
Turn the kebabs patties to other side
Add more butter or ghee if needed
Kababs are fried
Chicken shami kebabs
12. Transfer the fried kebabs in the serving dish.
13. Serve Shami kebabs hot with sliced onions and green chutney (coriander
leaves chutney) or pudina chutney (mint leaves chutney)
13. Serve Shami kebabs hot with sliced onions and green chutney (coriander
leaves chutney) or pudina chutney (mint leaves chutney)
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. If kebabs are breaking then take some plain bread crumbs and grind them
to powder and add them to shami kebabs mix. If you have gluten allergy
then buy plain gluten free bread crumbs.
3. Kebabs can be made in advance, freeze them and fry them when needed.
4. 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. If kebabs are breaking then take some plain bread crumbs and grind them
to powder and add them to shami kebabs mix. If you have gluten allergy
then buy plain gluten free bread crumbs.
3. Kebabs can be made in advance, freeze them and fry them when needed.
4. 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.
You could make chicken shami kebabs in large amount and freeze them in a bag, and place them in the freezer. when ready to eat just heat and grease the pan and
fry them on low heat. Frozen chicken shami kebabs comes out very handy, you can eat them as kati roll or as snack.
fry them on low heat. Frozen chicken shami kebabs comes out very handy, you can eat them as kati roll or as snack.
Store kebabs in a freezer bag
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Store kebabs in a freezer bag
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Place frozen kebabs on the pan and fry
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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