Description
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.
- Bake or air fry for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Shallow Frying
- Cuisine: South Asian
Nutrition
- Serving Size: 2 kababs
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg
