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When it comes to starters, chicken shami kebabs are best for non-vegetarians. These succulent and spicy kebabs are easy to make. Chicken shami kebabs are also an integral part of celebrations in Mughlai cuisine. So, now is the time to relish these juicy, moist kebabs on your plate with mint chutney and onion rings. We are sure the tempting flavours and soft texture of these chicken shami kebabs will surprise your taste buds. So, why are you waiting? Read the recipe for chicken shami kebabs and try them at home.
Ingredients:
- 500m grams chicken (boneless)
- ⅓ cup chana dal
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1-inch cinnamon stick
- 2-3 cardamoms
- 2-3 dried red chillies
- 1-inch ginger (finely chopped)
- 4-5 garlic cloves (finely chopped)
- 1 tsp cumin
- 1 tsp garam masala
- Salt. as needed
- 1 onion (finely chopped)
- 2 eggs- 1 for the mixture & 1 for the coating
- 1 handful coriander leaves (chopped)
- 1 handful mint leaves (chopped)
- 3-4 green chili (finely chopped)
- Water, as required
- Oil, as required
How To Make Chicken Shami Kebabs?
- To prepare these succulent, moist kebabs first, you need to wash and soak chana dal for about 2- 3 hours. Well, this soaked dal provides a good texture and helps in shaping the kebabs.
- Add chopped ginger, garlic, salt, turmeric, red chilli powder, dried red chilli, garam masala, cinnamon stick, jeera, green cardamoms, and boneless chicken pieces. Add around 1 cup and cover the chicken. (don’t add much water)
- Cook or pressure cook all these ingredients partially until the dal or chicken is turned soft.
- Evaporate water on a high flame. Extract all the water content. This step is crucial; otherwise, the kebabs mixture will turn mushy, and they will not hold the proper shape of kebabs.
- Cooldown the cooked mixture and remove the whole spices and any bone if you use bone-in chicken.
- Now add this mixture to the food processes or blender and make a coarse mixture.
- The mixture should be pretty dry in texture. Add chopped green chillies, onions, pudina, and coriander leaves. Mix all with your hands to combine all the spices or chicken.
- Add salt, pepper if you need them. Add two tablespoons of oil, break one egg into a bowl, and gently mix them with your hands. If you’re using a spoon, it couldn’t mix well as hands do.
- Don’t pour egg mixture at a time; add little by little and form the chicken mixture into a dough. Transfer this mixture to the regulator for 15 to 20 minutes.
- Now divide the mixture into small equal parts, make them in a round ball shape. Flatten them by placing them on your palm and gently press the kebabs. Make them into the shape of kebabs. Keep them on a plate.
- When the oil is hot, take one kebab at a time, dip the kebab in the egg mix and gently take it out with the help of a fork.
- This could shake off the excess egg mixture and avoid it turning messy in the oil.
- Drop these kebabs in the hot oil and fry them on low to medium heat until they turn crispy and golden from both sides.
- When they are done, serve them on a paper kitchen tissue to drain excess oil.
Your chicken shami kebabs are ready to serve hot with mint chutney, onion salad, and rumali roti.
