Chicken Shami Kabab Recipe (Fried, Baked & Air Fryer)

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.

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

1. 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).
2. Cool the mixture completely.
3. Add to a Food Processor and grind the cooled mixture to a thick paste without adding any extra water.
4. Once ground to a fine paste, transfer the mixture to a bowl.
5. Add Yogurt, Bread Crumbs & Whisked Egg to the ground mixture.
6. Mix well to form a smooth dough.
7. Divide the dough into 15 equal balls and make small round kababs.
8. Place the kababs on a plate & refrigerate for 10 min (this firms the shape).
9. Remove the kababs from the fridge and heat a large pan with 2 tbsp oil/ghee.
10. Place 6-7 kababs in it and cook for 2-3 minutes on lower heat.
11. Transfer to the other side and let the cook (both sides should look golden brown).
12. Transfer to a serving plate and add your favorite chutneys/dip.
13. Serve Hot.

Air Fryer Chicken Shami Kababs: (you can follow the same method for baked)

1. Preheat 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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