Chicken Shami kabab is one of the best snacks to be served with evening tea. Chicken Shami kababs are soft, tender and juicy from inside, spicy minced chicken and chana dal which are crispy from outside. You can serve it with green chutney or ketchup. If you like Beef kababs. Feel free to check out our other recipe.

Ingredients for Chicken Shami kabab

4 cups water

1 chicken breast (boneless, skinless) cut it into cubes

¾ cup chana daal or Split Bengal gram (soaked overnight)

1 ½ tsp of salt

1 tsp of garam masla

2 tsp of ground coriander seeds

1 tbsp of red chili powder

2 tbsp of red chili flacks

¼ tsp of turmeric powder

1 tsp of cumin seeds

½ inch cube of fresh ginger, cut it into small chunks

2 tbsp of lemon juice

2 eggs

Vegetable oil for frying

Procedure

1. Add water in a big pot, add overnight soaked split Bengal gram in it. On medium heat, bring it upto a boil.

2. Meanwhile, cut your chicken breast into small chunks. When water having split Bengal grams in it comes to a boil, add chicken in the same pot and stir it well.

3. Add red chili powder, red chili flacks, ginger, salt, ground coriander seeds, cumin seeds, turmeric powder, lemon juice. Mix it well.

4. Cover the pot with lid, let it cook for about 45 minutes or until all the water evaporates and split Bengal grams are fully cooked.

5. After 45 minutes check that if daal is still hard, cook it for little bit longer if you need. In case of pressure cooker it might took 10 minutes to cook completely but it depends on the settings of your pressure cooker.

6. Don’t check the seasoning yet, once it daal is cooked completely let the chicken and daal mixture to cool completely for about 30 to 35 minutes. Then check your seasoning at this stage.

7. Add 2 eggs, one egg at a time, ground it in chopper along with chicken and daal mixture and make a fine paste.

8. It will make about 18 to 20 kababs and can be easily stored in the fridge.

9. You can fry them in little bit vegetable oil until they get golden brown from each side about 3 to 4 minutes on each side. You can also deep fry them on medium heat until they get color on each side and serve hot.