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Golden homemade Pakistani chicken shami kababs served with mint chutney, onion rings and lemon wedges.
Afifa khan

Homemade Chicken Shami Kabab Recipe

5 from 1 vote
Easy, foolproof Chicken Shami Kababs made with simple spices and chana dal. Perfectly soft, juicy, and freezer-friendly for quick meal prep!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 10 hours
Servings: 40 kabab
Course: Appetizer, Snack
Cuisine: Indian, pakistani, South Asian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg boneless chicken breast
  • 1 kg chana dal soaked
  • 3 medium onions
  • 3  tbsp  garlic paste
  • 1½   tbsp   ginger paste
  • 5–6 green chilies
  • 2   tbsp  salt
  • 3–4 tbsp red chili powder
  • ½ tbsp turmeric powder
  • 3–4 tbsp cumin seeds
  • 1  tbsp whole coriander seeds
  • 1 tbsp  black pepper
  • 2  eggs
  • 2  tbsp crushed coriander seeds
  • 1 bunch fresh coriander
  • ½ cup  cooking oil

Equipment

  • 1 pressure cooker
  • 1 chopper/food processor
  • 1 Frying Pan
  • 1 Mixing Bowl

Method
 

  1. Soak the chana dal. Clean the chicken. Cook chicken, dal and spices. Cook until moisture evaporates. Mash or blend. Cool completely. Add eggs and coriander. Shape the kababs. Freeze for later use. Shallow fry and serve.

Notes

  • Freezing Method: Shape the kababs and arrange them on a tray in a single layer. Freeze for 2–3 hours until solid, then transfer to a ziplock bag or airtight container. They stay fresh for up to 1 month!
  • Soft & Juicy Texture: If the mixture feels too dry after mashing, add one extra egg yolk or a splash of water to bind it smoothly.
  • Frying Tip: Always shallow fry on medium heat using a beaten egg coating. This creates a crisp outer layer while keeping the inside soft.
  • Fraying/Breaking Issue: If kababs break while frying, the mixture might have excess moisture. Dry out the mixture completely in the pan before mashing.