Easy Chicken Shami Kabab Recipe: Step-by-Step Cooking Guide

If you are craving something hearty and utterly satisfying, look no further than the classic chicken shami kabab. It is a favorite across Indian households; these kababs are rich in flavors, full of protein and perfect as a snack or side dish. Whether you are preparing a quick tea-time bite or planning for a big family dinner, this guide by Charcoal Eats takes you through an easy chicken shami kabab recipe that’s simple to make and delicious.

A Bit of Backstory: Shami Kabab' s Legacy

Shami kababs have been around for generations. Traditionally made with minced meat, lentils, and spices, they were prepared as a soft, melt-in-the-mouth dish for Mughal royals. Over time, the chicken variation of the dish became widely popular for its light texture and quicker cooking time. 

Let us now have a look at the detailed recipe and preparatory guide.

Ingredients for Chicken Shami Kababs

Before we dive into the step-by-step process, let’s look at the core ingredients. You can adjust this recipe for 1 kg chicken shami kabab recipe or halve it for a half kg chicken shami kabab recipe.

Ingredient	1 Kg Recipe Quantity	0.5 Kg Recipe Quantity
Boneless Chicken	1 kg	500 g
Chana Dal (Split Bengal Gram)	1 cup	1/2 cup
Onions (chopped)	2 large	1 large
Garlic Cloves	8-10	4-5
Ginger (sliced)	2 tbsp	1 tbsp
Green Chillies	4-6	2-3
Red Chili Powder	2 tsp	1 tsp
Garam Masala	2 tsp	1 tsp
Salt	To taste	To taste
Water	2 cups	1 cup
Eggs (for binding)	2	1
Fresh Coriander & Mint	Handful (each)	Handful (each)
Bread Crumbs (optional)	1/2 cup	1/4 cup

Step-by-Step Chicken Shami Kabab Recipe

Step 1: Cook the Chicken and Dal

Take a pressure cooker or a deep pan, combine the chicken, chana dal, chopped onions, garlic, ginger, chillies and spices. Add water and cook until both the chicken and lentils are soft and the water has dried completely.

Tip: For pressure cooking, 4-5 whistles are usually enough. If using a pan, simmer for 30-40 minutes.

Step 2: Cool and Grind

Once the mixture cools, grind it into a coarse paste using a mixer grinder. Don’t add water while grinding—you want a thick consistency for the dish .

Step 3: Add Fresh Herbs and Binding

To the ground mixture, add chopped coriander, mint and eggs. You may also mix in bread crumbs if the mixture feels too loose. Shape the mix into round, flat kababs.

Step 4: Pan-Fry the Kababs

Heat oil in a non-stick pan and shallow fry the kababs on medium heat until golden brown on both sides. Each side takes about 2-3 minutes.

Serving Tip: Serve hot with green chutney, sliced onions or even in a bun as a quick kabab burger!

Why This Recipe Works

• Easy to Scale: Use it for a half or 1 kg chicken shami kabab recipe.

  
  

• No Complicated Ingredients: Daily home staples and fresh herbs.

  
  

• Freezer Friendly: Make a large batch and freeze for quick weekday meals.

Nutritional Information (Per Kabab Approx.)

Nutrient	Quantity
Calories	120-150
Protein	10g
Carbohydrates	7g
Fat	6g

Note: These values are estimated and may vary based on specific ingredient brands and quantities.

FAQs 

Q1: Can I make these kababs without eggs?

 A: Yes, you can use mashed potatoes or breadcrumbs as a binder.

Q2: How long can I freeze them?

 A: Up to 2 months in an airtight container. Thaw and pan-fry when needed.

Q3: Are chicken shami kababs healthy?

 A: Yes! They are rich in protein, especially when shallow-fried. Avoid deep frying for a healthier version.

Final Say

Whether you're hosting guests, meal prepping, or simply satisfying your snack cravings, this easy chicken shami kabab recipe never disappoints. It’s flavorful, wholesome, and full of tradition—just like the dishes we serve at Charcoal Eats.

Give it a try and let the aroma of slow-cooked spices fill your kitchen. Or else order chicken shami kebab now from Charcoal Eats and enjoy the delicacy within minutes.