Shami Kebab

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Shami Kebab

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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

  1. Wash and soak the chana dal in water for 30 minutes. Drain the water.
  2. In a pressure cooker, combine the chicken, soaked chana dal, grated ginger, turmeric powder, and salt. Add enough water to cover the ingredients.
  3. Pressure cook for 4-5 whistles or until the chicken and dal are cooked and tender.
  4. Once cooked, remove the pressure cooker from heat and allow the mixture to cool down until safe to handle.
  5. 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.
  6. 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.
  7. Take a small portion of the mixture and shape it into a flat, round kebab, about 1/2 inch thick.
  8. 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.
  9. Remove the kebabs from the pan and place them on a paper towel to absorb excess oil.
  10. 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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