Tender, juicy, rich tasting Chicken Shami Kebab that can hold their own against any Beef or Mutton ones! Tips and tricks in post!
Okay friends, you know how it took these Shami Kababs to sell me on Shami Kababs? Well, it took this chicken version to convince me that Chicken Shami Kababs can actually be crave worthy.
These Chicken Shami Kababs are soft, juicy, just the right amount of savory, and spicy. Their use of boneless chicken makes them fuss free. A freezer must have? I definitely think so.
Ingredients for Chicken Shami Kebab
Let’s break these down into three categories shall we?
Kabab Masala
This is a tweaked and retweaked version of the original Shami Kababs on this site. I have adjusted the spices to both complement the natural flavor of the chicken and add a touch more depth. As with the original recipe I do not see a note to roast spices here. Simply combine and grind.
The Kabab Base
This is the body of the kabab if you will. These are the ingredients shown above and they are fairly standard, but the one thing that is an absolute MUST is the mix of white and dark meat, a tip I got from a new friend who cooks from the blog (thanks Zeba!). This small tweak gives the kababs richer flavor, saves them from drying out and helps them retain that crunchy on the outside and soft on the inside mouthfeel. The use of boneless chicken makes for easy shredding.
Tip: If your chicken thighs are very fatty then simply trim off the big pieces and don’t worry about the little ones (see the picture above!). Those are adding to the flavor!
The Hara Masala or Green Mix
These are the final add ins that give rich shami kababs a fresh counterpoint and they consist of cilantro, mint, green chilies, and onions. In my mind all four are nonnegotiable, but if spice is an issue feel free to omit the green chilies or deseed them first.
Tips for Smarter Cooking
1.) Soak the chana daal the night before. If you do this then you can easily shave off 10 mintues from the stovetop cooking time. At a 4-6 hour soak you need the full cooking time.
2.) Use a food processor – for chopping the ingredients for the meat mixture, the green masala, and for the meat itself.
3.) Fry a test kebab – adjust seasoning if needed. Remember that freshly made kababs will be aggressive, but the flavours do mellow significantly on freezing.
A Note on texture
Boti (stewing cube) shami kababs appeal to me because they have a more satisfying flavour and texture than their ground meat counterparts.
In the interest of keeping that wondrous texture here I saute and break down half the kabab mix and puree the other half. This results in a kabab that binds well, but still has the ‘raisha’ of classic beef shami kababs.
You can do whatever you like and if it affects the texture then just read the tips below!
Oh no! My Kababs Broke: Troubleshooting
After countless tests and retests this is not an issue I have had but life happens so here’s what you do.
1.) make sure you are pan frying or shallow frying, shami kababs don’t require a lot of oil
2.) if the kabab masala feels dry add in an egg to help it bind together
3.) if the masala feels wet just sauté a little of the excess moisture out (your mixture is done when the kabab mix is sticking to the bottom of the pot)
How to Use these Shami Kababs
Moong ki daal, chawal, and shami kabab are quite a comfort classic, but I also really enjoy these in a Bun Kabab!
Made these Chicken Shami Kebab? Leave a review below! Would love to hear from you!
Easy Boneless Chicken Shami Kabab – Instant Pot & Stove Top
Tender, juicy, rich tasting Chicken Shami Kabab that can hold their own against any Beef or Mutton ones!
Servings: 24 Kababs
Ingredients
- 1 lb Boneless Chicken Thighs close to exact please and after trimming any large chunks of fat
- 1 lb Boneless Chicken Breast close to exact!
- 1 cup Chana Daal (200g) Soaked 4-6 hours or overnight (preferred)
- 2.5 inch piece Ginger 50g
- 10 cloves Garlic 30g
- ½ cup Diced Onion (half a medium-large onion) 50 to 60g
- ½ cup Water
Garam Masala
- 1 Black Cardamom
- 4 Green Cardamom Pods (just seeds or use 1 tsp cardamom powder) Optional
- 2 tsp Whole Coriander Seeds 3-4g
- 1.5 tsp Cumin Seeds 5g
- 2 tsp Whole Black Peppercorns 5g
- 7 Cloves
- Small Cinnamon Stick (2 cm or ¾ inch)
- 3 tsp Salt (plus additional to adjust seasoning to taste) (measuring spoons please, approx 15g)
- 2 tsp Chilli Flakes 4g
Green Masala
- ½ cup Cilantro 15g
- ½ cup Mint 10g
- 4-6 Green Chilies
- ½ Medium Onion 50-60 g
Instructions
-
Grind all the Masalas in the Garam Masala section and set aside
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Run your ginger, garlic and onion from the first section through a food processor/ chopper or finely dice by hand.
Stovetop
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Combine all the ingredients EXCEPT the green masala ones in a pot with 2 cups of water, bring to a boil and simmer on low for 45 minutes or until the daal is completely tender. You want it to essentially dissolve with a little pressure.
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Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.
Video
Notes
All salt is also not the same: feel free to start with 2.5 tsp and adjust later.
You can absolutely double this recipe, just please be mindful of keeping ratios of the kinds of meats to daal the same!
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