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Shami Kebab
Shami Kebab is a beloved delicacy from the Indian subcontinent, known for its rich flavors and tender texture. This dish beautifully marries minced boneless chicken with protein-packed chana dal and aromatic spices, creating a melt-in-your-mouth experience. Traditionally served during festive occasions, these kebabs are perfect for gatherings, served with cooling mint chutney or a tangy yogurt dip, making them an irresistible treat for any occasion. Each bite tells a story of culinary heritage, showcasing the vibrant spices that are a hallmark of South Asian cuisine.
Servings: 4
Ingredients
- Oil
- for frying
- Egg
- 1, beaten (for coating)
- Salt
- to taste
- Garam masala
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Cumin powder
- 1 teaspoon
- Mint leaves
- 1/4 cup, chopped
- Coriander leaves
- 1/4 cup, chopped
- Green chilies
- 2, finely chopped
- Ginger
- 1 inch, grated
- Onion
- 1 medium, finely chopped
- Chana dal (split Bengal gram)
- 1/2 cup
- Boneless chicken
- 500 grams, cut into pieces
Instructions
- Wash and soak the chana dal in water for 30 minutes. Drain the water.
- In a pressure cooker, combine the chicken, soaked chana dal, grated ginger, turmeric powder, and salt. Add enough water to cover the ingredients.
- Pressure cook for 4-5 whistles or until the chicken and dal are cooked and tender.
- Once cooked, remove the pressure cooker from heat and allow the mixture to cool down until safe to handle.
- In a blender or food processor, blend the cooked chicken and dal mixture until it forms a smooth paste. Be mindful not to over-blend; a coarse texture adds to the kebab's authenticity.
- Transfer the paste to a mixing bowl. Stir in the chopped onions, green chilies, coriander leaves, mint leaves, cumin powder, coriander powder, red chili powder, garam masala, and additional salt to taste. Mix thoroughly.
- Take a small portion of the mixture and shape it into a flat, round kebab, about 1/2 inch thick.
- Heat oil in a pan over medium heat for frying. Dip each kebab in the beaten egg to coat, then shallow fry until golden brown on both sides, approximately 3-4 minutes per side.
- Remove the kebabs from the pan and place them on a paper towel to absorb excess oil.
- Serve hot with mint chutney or yogurt dip.
Dietary Information
Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 250 • Fat: 15g • Carbs: 12g • Protein: 20g • Sodium: 350mg • Sugar: 1g
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