The Ultimate Guide to Chicken Shami Kebab
Shami kebabs are a beloved dish in South Asian cuisine, known for their tender texture and rich flavors. Originally made with beef or lamb, chicken shami kebabs are a delightful variation that offers a lighter, yet equally delicious option. Whether you’re hosting a dinner party or looking for a comforting meal, chicken shami kebabs are sure to impress. In this guide, we’ll explore the history, ingredients, preparation methods, and tips for making the perfect chicken shami kebab.
Table of contents
- History of Chicken Shami Kebab
- Recipe for Chicken shami kebab
- Tips for Perfect Chicken Shami Kebab
- Variations and Serving Ideas
- Frequently asked questions
- Equipments
- Conclusion
History of Chicken Shami Kebab
Shami kebabs are said to have originated in the Indian subcontinent, with roots tracing back to the Mughal era. The name “Shami” is believed to come from “Shaam,” which means evening in Persian, suggesting these kebabs were traditionally served in the evening. Another theory is that they are named after Syria (Sham in Arabic), due to the influence of Syrian cooks in the Mughal kitchens.
Traditionally, shami kebabs are made with minced meat, chana dal (split chickpeas), and a blend of aromatic spices. They are pan-fried to perfection, creating a crispy exterior while maintaining a soft and succulent interior.
Ingredients
For the Kebab Mixture:
- 200g boneless chicken, minced
- 1/2 cup chana dal (split chickpeas)
- 1 large onion, finely chopped
- 2-3 green chilies, chopped
- 1-inch piece of ginger, chopped
- 4-5 garlic cloves, chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped optional
For Cooking:
- Oil for shallow frying
Preparation Method
Step 1: Preparing the Chana Dal
- Soak the Dal: Begin by soaking the chana dal in water for at least 2 hours. This helps in softening the dal, making it easier to cook and blend.
- Cook the Dal: Drain the soaked dal and add it to a pot with enough water to cover it. Cook until the dal is soft and can be easily mashed with fingers. Drain any excess water and set aside.
Step 2: Making the Kebab Mixture
- Cook the Chicken: In a large pan, add the minced chicken, cooked chana dal, chopped onions, green chilies, ginger, garlic, and spices (garam masala, cumin powder, turmeric powder, red chili powder, coriander powder, and salt). Cook over medium heat until the chicken is fully cooked and all the moisture evaporates. This step ensures that the kebab mixture is dry, which helps in binding the kebabs.
- Blend the Mixture: Allow the mixture to cool slightly. Transfer it to a food processor and blend until smooth. The mixture should be thick enough to hold its shape.
- Add Fresh Herbs: Mix in the chopped coriander and mint leaves. These fresh herbs add a burst of flavor and aroma to the kebabs.
Step 3: Shaping and Cooking the Kebabs
- Shape the Kebabs: Take small portions of the mixture and shape them into flat, round patties. You can make them as small or large as you prefer.
- Coat with Egg: Dip each patty into the beaten eggs, ensuring they are well-coated. This egg layer helps in creating a crispy exterior when fried.
- Shallow Fry: Heat oil in a pan over medium heat. Shallow fry the kebabs until they are golden brown and crispy on both sides. Make sure not to overcrowd the pan, as this can make the kebabs soggy.
Step 4: Serving
Serve the chicken shami kebabs hot with a side of green chutney, sliced onions, and lemon wedges. They also pair wonderfully with naan, paratha, or as a filling in sandwiches and wraps.
Recipe for Chicken shami kebab
How to make chicken shami kebab recipe ?
Equipment
- Cooking pot
- Mixer or blender
Ingredients
- 200 g Chicken
- 10 g Gram or channa dal
- 25 g Onions
- 10 g Black peppercorns
- 3 g Green cardamom
- 5 g Cinnamon
- 2 g Star Anise
- 4 g Black Cardamom
- 5 g Cloves
- 2 g Mace
- 2 g Bay leaf
- 5 g Coriander leaves finely chopped
- 10 g Ginger garlic paste
- 5 g Green chilies
- 5 g Salt
- 15 g Oil
- 10 g Butter Or ghee
Instructions
- Boil all the ingredients that are mentioned below in the recipe together adding 300 ml of water to boil.200 g Chicken, 10 g Gram or channa dal, 10 g Black peppercorns, 3 g Green cardamom, 5 g Cinnamon, 2 g Star Anise, 4 g Black Cardamom, 5 g Cloves, 2 g Mace, 2 g Bay leaf, 10 g Ginger garlic paste, 5 g Green chilies
- Once all the ingredients are boiled for 10 to 15 minutes, strain them by collecting water and remove the spices except dal, coriander leaves, seeds, ginger and garlic, g.chilly.
- Initially, grind the strained boiled chicken without water; later on add little water to make it a fine paste and a consistency to make a shape. Once grinded to a fine mixture, add the grinded powder, onions, coriander leaves, salt and 10 ml of butter , ghee or oil and mix the mixture to a soft dough.25 g Onions, 5 g Salt, 10 g Butter Or ghee, 5 g Coriander leaves
- Make your own desired structured shape as your preferences of round, square, rectangle etc.Heat a tawa in stove, add little butter or oil. Place the flattened piece of grounded seasoned mixture and cook both sides till golden brown and crispy layer on outside.15 g Oil
Nutrition
Tips for Perfect Chicken Shami Kebab
- Consistent Size: Make sure all the kebabs are of the same size to ensure even cooking.
- Proper Binding: If your kebab mixture feels too loose, add a little more cooked dal or a spoonful of bread crumbs for better binding.
- Rest the Mixture: Let the kebab mixture rest for 10-15 minutes before shaping. This allows the flavors to meld and the mixture to firm up.
- Oil Temperature: Fry the kebabs on medium heat. If the oil is too hot, the kebabs will brown quickly but remain raw inside. If it’s too low, they will absorb more oil and become greasy.
Variations and Serving Ideas
- Stuffed Kebabs: Add a small piece of cheese or a spoonful of spiced mashed potatoes in the center of each kebab for a delicious surprise.
- Kebab Wraps: Wrap the kebabs in a tortilla or flatbread with lettuce, tomatoes, and a drizzle of yogurt sauce for a quick and tasty meal.
- Healthy Option: For a healthier version, you can bake the kebabs at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
Frequently asked questions
What exactly is Chicken Shami Kebab?
Think of Chicken Shami Kebab as the ultimate snack or appetizer! It’s a delightful mix of minced chicken, lentils, and spices, shaped into patties and shallow-fried to crispy, golden perfection. They’re melt-in-your-mouth tender on the inside and packed with flavors that scream comfort food.
Why do my kebabs fall apart while frying?
Ah, the dreaded kebab crumble! Here’s the fix:
Chill the mix. Let the kebab mixture rest in the fridge for 20-30 minutes before shaping.
Cook your lentils well. Overcooked, mushy lentils act as the glue.
Add a binding agent. A little egg or some breadcrumbs works wonders.
Got Questions? We’ve Got Answers!
Curious about techniques, storage tips, or variations? Check out the FAQ section for all your Shami Kebab queries, answered with a sprinkle of fun and a lot of detail! 🍢
Equipments
Cookwell Bullet Mixer Grinder (5 Jar, 3 Blade, Silver)
Compact and consumes less space as compared to the bulky food processors and mixers
Easy to operate, clean, detachable and easily washable parts
This complete kitchen machine offers all-in-one solution and performs four functions – those of a mixer, grinder, juicer and chopper
Blender for fresh and healthy vegetables or fruit juices in seconds and grinder for dry spices and chutney
Conclusion
Chicken shami kebabs are a versatile and flavorful dish that can be enjoyed as an appetizer, snack, or main course. With a rich history and a blend of aromatic spices, they offer a taste of South Asian cuisine that is both comforting and delightful. Follow this guide to create perfect chicken shami kebabs that will leave your guests asking for more. Enjoy the process of making and savoring these delicious kebabs!
