Chicken Shami Kabab Recipe (Indian Chicken Kebab)

Chicken Shami Kabab Recipe (Indian Chicken Kebab) – learn to make authentic chicken shami kabab /kebab at home using minced chicken and spices (baked, fried or air-fried). Perfect as Indian snacks for festivals, parties or teatime.

If you’re a fan of succulent kebabs that are bursting with flavor, you’re in for a treat!

In this blog post, we’ll be sharing a fantastic Chicken Shami Kebab recipe that’s sure to impress your family and friends.

These kebabs are extremely popular in North Indian cuisine, and with this recipe, you can recreate the magic right in your own kitchen. So, let’s get started on this mouthwatering culinary journey!

Chicken Shami Kabab 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

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

 

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)

1. Preheat the air fryer for 5 minutes at 180C
2. Remove the air fryer basket and spray some oil.
3. Place 3-4 kababs as per the size of your basket.
4. 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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