Shami Kabab Recipe | Chicken Shami Kebab - Living Smart And Healthy

Chicken Shami Kebabs, a succulent blend of minced chicken and chana dal, seasoned with aromatic spices. This quick and easy recipe promises a burst of flavors in every bite, making it an ideal appetizer for any occasion.

Prep Time 15

Cook Time 30

Total Time 45

Equipment

Ingredients

For the chicken shami kebab

▢ pressure cooked chicken & lentils ,from above
▢ 1 large egg ,room temperature
▢ 1 small onion ,finely chopped (optional)
▢ ¼ teaspoon roasted cumin powder
▢ 1 teaspoon garam masala ; adjust to taste
▢ ½ teaspoon lemon juice
▢ handful of fresh cilantro leaves ,chopped
▢ few mint leaves ,chopped (optional)
▢ ¼-1/3 cup oil for shallow frying

Instructions

To be pressure cooked:

Heat oil in a pressure cooker. Add whole spices - cumin seeds, green cardamom, black cardamom, cloves, mace, peppercorns, cinnamon stick, dried red chili, and bay leaf. Sauté until the spices release their aroma.
Add onions, ginger, and garlic and saute for 1-2 minutes.
Add soaked chana dal, chicken drumsticks, green chilies, ground spices - coriander powder, turmeric powder, red chili powder, roasted cumin powder, and salt. Sauté for a few minutes until the chicken changes color.
Add enough water to cover the ingredients, then pressure cook. After first whistle reduce the heat to low, and cook for 12 minutes or until the chicken and dal are tender. Allow the pressure to release naturally.
Discard the bones, bay leaf, cinnamon stick, and black cardamom pod.
Sauté the chicken and lentil mixture until all the moisture has evaporated.

For Instant Pot cooking:

Pressure cook the mixture of chicken, soaked chana dal, and aromatics for approximately 12 minutes on high pressure, followed by a natural pressure release. This ensures tender and flavorful kebab filling ready for the next steps of preparation.

Prepare the kebab mixture:

Once the chicken and lentils have cooled completely, transfer it to a food processor. Add an egg and blend until you get a smooth mixture.
Caution: Ensure the chicken mixture is completely cooled before adding the egg to prevent it from scrambling.
Place the chicken mixture in a bowl, cover it, and refrigerate for at least 30 minutes up to 24 hours, to allow the flavors to meld.

Shape Shami Kebab:

Take the mixture out of the refrigerator and mix in chopped onions, cilantro, green chili (optional), and garam masala. Shape the mixture into small patties.
Heat oil in a cast iron skillet and shallow fry the patties until both sides turn golden brown.
Remove the kebabs from the skillet and serve hot with green chutney.
Enjoy your delicious Chicken Shami Kebabs!

Air Fry Shami Kebab

Preheat the air fryer to 350°F (180°C).
Lightly brush or spray the air fryer basket with oil to prevent food from sticking. You can also use parchment paper.
Place the kebabs in a single layer in the air fryer basket, leaving some space between them for even cooking.
Lightly brush or spray the kebabs with oil for even browning.
Cook for approximately 10-12 minutes, flipping the kebabs halfway through the cooking time for an even crispiness.
Check for doneness, if required add couple of minutes of cooking time. The kebabs will have a crispy, golden-brown exterior.
Once done, remove the kebabs from the air fryer and let them rest for a few minutes before serving.
Enjoy your Chicken Shami Kebabs cooked to perfection in the air fryer! We love to pair these kebabs with some homemade naan and green chutney.

Notes

Please refer to the post for the following:

Tips for melt-in-mouth Chicken Shami Kebab
How to freeze kebabs
Frequently Asked Questions

Nutrition

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Shami Kabab Recipe | Chicken Shami Kebab