Chicken Shami Kabab

Cooking time: 55 minutes
Kebabs: 10


  • 1 lb boneless chicken
  • 1 cup daal channa (wash and soak in 2 cup water for 30 minutes)
  • 1 small onion (chopped)
  • 1 cup cilantro (chopped)
  • 4 medium green chilis (finely chopped)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 and 1/2 tsp salt
  • 2 tsp crushed red chilis
  • 1/2 tsp black pepper powder
  • 1/4 tsp garam masala powder
  • 1 and 1/2 tsp cumin seeds
  • 2 tbsp cornflour
  • 2 eggs

Tip: For best results, use measuring utensils.


  1. Put daal and the water it was soaked in on high heat. Once is starts boiling, reduce the heat to medium to low until daal is cooked (about 20 minutes).
  2. In a separate sauce pan, add boneless chicken, ginger paste, garlic paste, and put on medium to low heat until tender (about 10 minutes).
  3. Take the cooked daal and grind it in a chopper.
  4. Shred the chicken using your hands (see the picture below).
  5. Mix the daal, chicken and all other remaining ingredients together. Add egg and mix it well.
  6. Now make the kebabs according to the size you like using your palms.
  7. Freeze them separately and take out as needed. Fry just before serving. Enjoy with chilli tomato sauce or Zabardast Chutni.

Chicken Shami Kabab Prep


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