Chicken Shami Kabab Recipe – learn to make authentic chicken shami kabab /kebab at home using chicken mince and spices (baked, fried or air fryer). Perfect as Indian snacks for festivals, parties or teatime.
Chicken Shami Kabab Recipe
Serves: 7
Serving Suggestion: Can be served as snacks along with salad OR as an entree with parantha
Tools:
1 Large Pressure Cooker (3 liters) OR a Large Pot with lid.
Mixer Grinder
Chicken Shami Kabab Recipe Ingredient:
4 Tbsp Olive Oil for Sautéing the Kababs – you may use ghee too
For the Chicken Paste:
1 lb Chicken – Boneless & Cut into small sizes for boiling
4 Whole Red Chilies – Deseeded
2 Black Cardamom – crushed
4 Green Cardamom – crushed
4 Black Peppers
4 Cloves
¼ Cinnamon Stick
1Tsp – Ginger & Garlic
3 Tsp salt – Per Taste
1 Big BayLeaf
½ Large Onion
½ Cup Chana Dal – Soaked for 1hr
1 Cup Water – 4 Tbsp Less
½ Large Green Chilies – Deseeded
For Addition to Paste:
1 Tbsp of Yogurt/Curd
4 Tbsp of Bread Crumbs – (Store-bought OR Homemade)
1 Egg – Whisked
How to Make Chicken Shami Kabab Recipe
- Combine all the ‘Chicken Paste Ingredients’ in a pressure cooker and cook for 6-7 minutes (If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed).
- Cool the mixture completely.
- Add to a Food Processor and grind the cooled mixture to a thick paste without adding any extra water.
- Once ground to a fine paste, transfer the mixture to a bowl.
- Add Yogurt, Bread Crumbs & Whisked Egg to the ground mixture.
- Mix well to form a smooth dough.
- Divide the dough into 15 equal balls and make small round kababs.
- Place the kababs on a plate & refrigerate for 10 min (this firms the shape).
- Remove the kababs from the fridge and heat a large pan with 2 tbsp oil/ghee.
- Place 6-7 kababs in it and cook for 2-3 minutes on lower heat.
- Transfer to the other side and let the cook (both sides should look golden brown).
- Transfer to a serving plate and add your favorite chutneys/dip.
- Serve Hot.
Air Fryer Chicken Shami Kababs: (you can follow the same method for baked)
- Preheat air fryer for 5 minutes at 180C
- Remove the air fryer basket and spray some oil.
- Place 3-4 kababs as per the size of your basket.
- Spray oil on each kabab and air-fry for 15 minutes (or until golden brown).
Storing the Chicken Shami Kababs:
These kababs store very well in the freezer. Simply free them on a baking tray or freezer plate first.
Once frozen, transfer to ziplock and free for 1 month.
Just thaw them a night before in the fridge or at least 2-3hrs outside before use.
Tried Our Recipe – AWESOME!!!
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Chicken Shami Kabab Recipe (Fried, Baked & Air Fryer)
Chicken Shami Kabab Recipe - learn to make chicken Shami kabab /kebab at home using chicken mince and spices. Perfect as Indian snacks for festivals, parties or teatime.
Ingredients
- 4 Tbsp Olive Oil for Sautéing the Kebabs.
For the Chicken Paste:
- 1 lb Chicken – Boneless & Cut into small sizes for boiling
- 4 Whole Red Chilies - Deseeded
- 2 Black Cardamom – crushed
- 4 Green Cardamom – crushed
- 4 Black Peppers
- 4 Cloves
- ¼ Cinnamon Stick
- 1Tsp - Ginger & Garlic
- 3 Tsp salt – Per Taste
- 1 Big BayLeaf
- ½ Large Onion
- ½ Cup Chana Dal – Soaked for 1hr
- 1 Cup Water – 4 Tbsp Less
- ½ Large Green Chilies – Deseeded
For Addition to Paste:
- 1 Tbsp of Yogurt/Curd
- 4 Tbsp of Bread Crumbs
- 1 Egg - Whisked
Instructions
- Combine all the 'Chicken Paste Ingredients' in a pressure cooker and cook for 6-7 minutes (If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed).
- Cool the mixture completely.
- Add to a Food Processor and grind the cooled mixture to a thick paste without adding any extra water.
- Once ground to a fine paste, transfer the mixture to a bowl.
- Add Yogurt, Bread Crumbs & Whisked Egg to the ground mixture.
- Mix well to form a smooth dough.
- Divide the dough into 15 equal balls and make small round kababs.
- Place the kababs on a plate & refrigerate for 10 min (this firms the shape).
- Remove the kababs from the fridge and heat a large pan with 2 tbsp oil/ghee.
- Place 6-7 kababs in it and cook for 2-3 minutes on lower heat.
- Transfer to the other side and let the cook (both sides should look golden brown).
- Transfer to a serving plate and add your favorite chutneys/dip.
- Serve Hot.
Air Fryer Chicken Shami Kababs: (you can follow the same method for baked)
- Preheat air fryer for 5 minutes at 180C
- Remove the air fryer basket and spray some oil.
- Place 3-4 kababs as per the size of your basket.
- Spray oil on each kabab and air-fry for 15 minutes (or until golden brown).
Nutrition Information:
Yield:
4Serving Size:
5Amount Per Serving: Calories: 340Total Fat: 42gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 216mgSodium: 458mgCarbohydrates: 47gFiber: 8gSugar: 20gProtein: 50g
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