Meal Prep · Indian
Chicken Shami Kebab
Discover the rich, aromatic flavors of this classic Indian minced chicken patty, perfect as an appetizer or side.
Ingredients
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Step-by-step- In a pressure cooker, combine minced chicken, soaked chana dal, chopped onion, green chilies, ginger, garlic, cumin seeds, black peppercorns, green cardamom, black cardamom, cinnamon stick, dried red chilies, turmeric powder, and salt with 1/2 cup of water. Mix well.
- Pressure cook for 3-4 whistles or until the chicken and dal are tender and all water has evaporated. If there’s excess water, cook on open flame until it dries out.
- Let the mixture cool down completely. Remove the whole spices (cinnamon stick, cardamoms, dried red chilies) if you prefer a smoother texture, or grind them along with the mixture.
- Transfer the cooked mixture to a food processor and pulse until it forms a smooth, cohesive paste. Alternatively, use a mortar and pestle or grind twice through a meat grinder.
- Add chopped fresh coriander leaves, mint leaves (if using), and garam masala to the ground mixture. Mix thoroughly. If the mixture feels too loose, you can add 1-2 tablespoons of breadcrumbs or a little roasted gram flour (sattu).
- Divide the mixture into equal portions and shape them into flat, round patties (kebabs). If using, dip each patty lightly in beaten egg for extra crispness and binding.
- Heat oil in a shallow pan over medium heat. Place the kebabs in the hot oil, ensuring not to overcrowd the pan.
- Shallow fry the kebabs for 3-4 minutes on each side, or until they are golden brown and cooked through. Drain excess oil on paper towels.
- Serve hot with mint chutney, onion rings, or a squeeze of lemon.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 28 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked kebabs in an airtight container in the refrigerator. Ensure they cool completely before storing.
Freezer Up to 3 months
To freeze, arrange raw or cooked kebabs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers to prevent sticking. Thaw in the refrigerator before reheating or frying.
Reheat Stovetop/Microwave
Reheat on a pan over medium heat until warmed through and slightly crispy, or in a microwave for 1-2 minutes until hot. For best results, use a pan.
Chef’s Corner
- Don’t over-process the mixture in the food processor; a slightly coarse texture adds to the authenticity of Shami Kebabs.
- Ensure all moisture has evaporated after cooking the chicken and dal mixture. Excess moisture will make the kebabs difficult to bind and prone to breaking during frying.
- For a smoky flavor, you can perform ‘dhungar’ (smoking with charcoal) on the kebab mixture before shaping and frying. Place a small bowl with a hot charcoal in the mixture, drizzle with ghee, and cover for 5-7 minutes.
