Chicken Shami Kabab

One of the best chicken Shami Kabab Recipe you will find. #HappyCookingToYou

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  • Chana daal (Split Bengal gram) 200 gms (Soaked 2 hours)
  • Pani (Water) 3-4 Cups
  • Chicken boneless (Cubes) ½ kg
  • Lal mirch sabut (Button red chilies) 8-10
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Namak (Salt) ½ tsp or to taste
  • Dhania (Coriander seeds) Roasted & crushed 1 tbs
  • Zeera (Cumin seeds) Roasted & crushed 1 tbs
  • Hara dhania (Coriander leaves) ¼ Cup
  • Podina (Mint leaves) ¼ Cup
  • Hari mirch (Green chilies) 2-3
  • Garam masala powder (Whole spices powder) 1 tsp
  • Dahi (Yogurt) 1 tbs
  • Anday (Eggs) 1-2
  • Oil for frying


In pot,add split Bengal gram,water and bring it to boil,add chicken and mix well.

Add button red chilies,ginger garlic paste,salt,coriander seeds,cumin seeds and mix well.

Cover and cook until tender (6-8 minutes approx.) and then cook on high flame to reduce water and let it cool.

In chopper,add coriander leaves,mint leaves,green chilies and grind it.

Add chicken mixture,whole spices powder,yogurt and eggs,grind until well combined.

Wet your hands with water,take a mixture and make 15-18 shami kababs of equal sizes and can be stored up to 1 month in freezer.

In frying pan,heat oil and fry kababs until golden brown.

Serve with ketchup.

Recipe By: Seema Hanif

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