Juicy, flavorful, and perfectly spiced, these Chicken Shami Kababs are a classic snack made with tender chicken, chana dal, and aromatic spices. Crispy on the outside and soft on the inside, they pair beautifully with fresh green chutney for an irresistible appetizer or tea-time treat.
Why You’ll Love This Recipe
These Chicken Shami Kababs are packed with rich flavor and wholesome ingredients. They are protein-rich, easy to prepare, and perfect for freezing ahead of time. The combination of chicken and chana dal creates a soft, melt-in-the-mouth texture, while the blend of whole and ground spices gives them a deep, authentic taste. They’re ideal for family gatherings, lunchboxes, Ramadan platters, or even as burger patties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
Boneless chicken – 500 g (about 3½ cups, cubed)
Chana dal (washed and soaked for 30 minutes) – 120 g (½ cup or 8 tbsp)
Water – 500 ml (2 cups)
Whole Spices
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Black peppercorns – ½ tsp
Cloves – 3
Green cardamom pods – 3
Cinnamon stick – 1 small (1 inch)
Other Ingredients
Onion (roughly chopped) – 1 medium (about 120 g)
Garlic cloves – 5 large
Ginger – 1 inch piece
Green chilies – 2 (adjust to taste)
Red chili powder – 1 tsp
Salt – 1½ tsp (or to taste)
Turmeric powder – ¼ tsp
Fresh coriander leaves (chopped) – 2 tbsp
Fresh mint leaves (chopped) – 1 tbsp
Egg – 1 medium
Lemon juice – 1 tbsp
Oil for shallow frying – about 4–5 tbsp
For Green Chutney
Fresh coriander leaves – 1 cup
Fresh mint leaves – ½ cup
Green chili – 1
Garlic – 1 clove
Lemon juice – 1 tbsp
Salt – ½ tsp
Water – 2–3 tbsp (as needed)
Directions
In a deep pot, add chicken, soaked chana dal, water, whole spices, onion, garlic, ginger, green chilies, red chili powder, turmeric, and salt.
Bring to a boil, then reduce heat to medium-low. Cover and cook for 20–25 minutes until the chicken and dal are tender and the water has mostly evaporated.
If excess moisture remains, cook uncovered for a few more minutes until completely dry. The mixture must be dry to shape properly.
Allow the mixture to cool slightly. Remove the cinnamon stick and cardamom pods if desired.
Transfer the mixture to a food processor and pulse until smooth but not pasty.
Add chopped coriander, mint, lemon juice, and egg. Mix well to combine.
Shape into small round patties (about 2½ inches wide).
Heat oil in a frying pan over medium heat.
Shallow fry the kababs for 3–4 minutes per side until golden brown and crispy.
Remove and place on paper towels to absorb excess oil.
To prepare the green chutney, blend all chutney ingredients until smooth. Adjust salt and lemon juice to taste. Serve alongside the hot kababs.
Servings and timing
Servings: Makes approximately 12–14 kababs (serves 4–5 people)
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Variations
You can substitute half of the chicken with lean beef if preferred for a richer flavor.
For extra heat, add an additional green chili or ½ teaspoon crushed red pepper flakes.
To make them healthier, bake at 180°C (350°F) for 20–25 minutes, flipping halfway and lightly brushing with oil.
You can also air fry at 180°C for 12–15 minutes until golden.
For a creamier texture, mix in 1 tablespoon of yogurt before shaping.
Storage/Reheating
Store uncooked shaped kababs in an airtight container in the refrigerator for up to 2 days.
Freeze raw kababs in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Cooked kababs can be refrigerated for 3–4 days.
To reheat, shallow fry for 2–3 minutes per side or warm in an oven at 180°C for 8–10 minutes. Frozen kababs can be fried directly from frozen on low heat until heated through.
FAQs
Can I skip soaking the chana dal?
Soaking helps the dal cook evenly and soften properly. Skipping it may result in uneven texture.
Why is my kabab mixture too soft?
The mixture likely contains excess moisture. Cook it longer to dry out the water before blending.
Can I make these without eggs?
Yes, you can substitute the egg with 1–2 tablespoons of gram flour (besan) to help bind the mixture.
Can I deep fry instead of shallow fry?
Yes, deep frying works well. Fry at medium heat until golden brown.
How do I prevent kababs from breaking?
Ensure the mixture is dry and properly blended. Chilling the shaped kababs for 20 minutes before frying also helps.
Can I use canned chickpeas instead of chana dal?
Chana dal is recommended for authentic texture, but well-drained canned chickpeas can work in a pinch.
Are these kababs spicy?
They are moderately spiced. You can reduce the green chilies and red chili powder for a milder version.
Can I use chicken mince instead of chunks?
Yes, chicken mince works well and reduces cooking time slightly.
What can I serve with Chicken Shami Kababs?
They pair well with green chutney, sliced onions, paratha, or can be used inside sandwiches and burgers.
Can I prepare the mixture in advance?
Yes, the cooked mixture can be refrigerated for up to 24 hours before shaping and frying.
Conclusion
Chicken Shami Kababs are a timeless favorite that combine simple ingredients with bold flavors. With their tender texture and aromatic spices, they make a perfect snack or appetizer for any occasion. Easy to prepare and freezer-friendly, this recipe is sure to become a regular in your kitchen.
Juicy and flavorful Chicken Shami Kababs made with tender chicken, chana dal, and aromatic spices, shallow-fried until golden and served with fresh green chutney. Crispy outside and soft inside, they make a perfect appetizer or tea-time snack.
Ingredients
500 g boneless chicken (about 3½ cups, cubed)
120 g (1/2 cup) chana dal, washed and soaked for 30 minutes
500 ml (2 cups) water
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
3 cloves
3 green cardamom pods
1 small cinnamon stick (1 inch)
1 medium onion (about 120 g), roughly chopped
5 large garlic cloves
1 inch ginger piece
2 green chilies (adjust to taste)
1 teaspoon red chili powder
1 1/2 teaspoons salt (or to taste)
1/4 teaspoon turmeric powder
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1 medium egg
1 tablespoon lemon juice
4–5 tablespoons oil for shallow frying
1 cup fresh coriander leaves (for chutney)
1/2 cup fresh mint leaves (for chutney)
1 green chili (for chutney)
1 garlic clove (for chutney)
1 tablespoon lemon juice (for chutney)
1/2 teaspoon salt (for chutney)
2–3 tablespoons water as needed (for chutney)
Instructions
In a deep pot, combine chicken, soaked chana dal, water, whole spices, onion, garlic, ginger, green chilies, red chili powder, turmeric, and salt.
Bring to a boil, reduce heat, cover, and cook for 20–25 minutes until chicken and dal are tender and water has mostly evaporated.
If moisture remains, cook uncovered until mixture is completely dry.
Cool slightly and remove cinnamon stick and cardamom pods if desired.
Pulse mixture in a food processor until smooth but not pasty.
Add chopped coriander, mint, lemon juice, and egg. Mix well.
Shape into 12–14 small round patties.
Heat oil in a pan over medium heat and shallow fry kababs for 3–4 minutes per side until golden brown.
Remove and drain on paper towels.
For chutney, blend all chutney ingredients until smooth. Adjust seasoning and serve with hot kababs.
Notes
Ensure mixture is fully dry before blending to prevent breaking.
Chill shaped kababs for 20 minutes before frying for better shape retention.
Freeze uncooked kababs up to 2 months.
Substitute egg with 1–2 tablespoons gram flour for an egg-free version.
