Chicken Shami Kebabs

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This delicious no-fail chicken shami kebab recipe is a great alternative for those people who don’t eat beef.
Always adjust salt and pepper ...
  • PREP TIME: 20 minutes
  • COOK TIME: 120 minutes
  • SERVINGS: 10 persons
Chicken Shami Kebabs


  • Chicken with bones/boneless: 2 whole chicken
  • Channa daal/Chick pea lentils: 1 Cup
  • Onions: 1
  • Garlic: whole bulb
  • Ginger: 2 inch
  • Potato: 1
  • Pepper corn: 5-7
  • Cloves: 5-6
  • Cinnamon stick: an inch long
  • Black Cardamom: 1
  • cumin seeds: 1 tea spoon
  • Coriander Powder:1 tea spoon
  • Bay leaf: 1
  • Salt: 1 tea spoon
  • Red Chilli Powder: 1 tea spoon
  • Other Ingredients:
  • Onions: 2 medium sized
  • Dhania: 1 cup
  • Green Chillies 5-6
  • Salt: If needed
  • Black Pepper: if needed
  • Cornflour: 2 Table spoons
  • Eggs: 1


  • 1. Soak Chana daal for half an hour.
  • 2. Grind pepper corns, cloves,black cardamom, cinnamon stick, bay leaf, cumin seeds.Now put chicken, ground garam masala, salt,red chilli powder, ginger and garlic paste,sliced onion, potato and 3 cups of water.
  • 3. Bring the water down to boil and lower down the heat. Keep a check on chicken because it does not take much time to tender where as daal will.Use more water only if you needed.
  • 4. Skip next step if you are using boneless chicken.
  • 5. Take chicken pieces out of the pan and put them on the plate, let them cool down a bit and start de-boning chicken, make sure there is no bone attached. once done put boneless chicken back in the pan, by the time daal will also be cooked if not give it some more time.
  • 6. When chana daal is cooked, take the lid off. Increase the heat to medium and cook on high flame so that water gets evaporated fully. There should not be any moisture left otherwise you wont be able to make patty.(you can also check salt and chilli status at this point and adjust according to your own taste here because mixture is hot and salt and red chilli powder will be easily dissolved).
  • 7. Now It's time to use your arm strength to mash up the mixture with the help of potato masher or you can simply use blender to make the mixture smooth.
  • 8. Add chopped onions, coriander and corn flour ,mix well. you can check salt and pepper by frying a small kebab and adjust according to your taste).You can either add egg in the mixture or coat the kebabs with beaten egg before frying.(i have coated kebabs with egg before frying in the picture).
  • 9. Make round shaped kebabs and freeze or fry them. Serve it with Green chutney.


De-boning a chicken does require more time & effort, however, the bones add flavor and texture to the chicken shami kebab. If pressed with time, boneless chicken can easily be substituted.
Sana Sheikh
Sana Sheikh For more recipes from the author, click here Sana is a home maker originally from Islamabad and currently residing in UK. She has done her masters in HRM and is the mother of a beautiful toddler.
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