
Chicken Shami Kebab | Food Recipe | 1 Hours
Easy to make Chicken Shami Kebab, can be made with several veg and non veg options ,goes well with mint and mayo chutney , fast to make with minimal ingredients.
Traditions live on with people, the culture, the food and the taste.
Every family has their own version of a Shami Kebab, this is mine, as taught by my maternal Grand Mother.
Generations on end have enjoyed the beautiful taste of shami kebabs, the origins of which remain disputed till date.
Some say ,it was a gift brought in from the middle east by the Mughals, others retain that they originated from the royal kitchens of Awadh, but whatever it may be ,one thing stands clear ,it is a beautiful dish ,fit for royalty with its carefully chosen flavors and melt in the mouth meat.
Shami kebab is a dish that can be made with a wide range of ingredients, mutton shami kebab and chicken shami kebab remain most popular. The same can be made with tuna fish and it becomes a healthy fish shami kebab. When made with boiled eggs a healthy diet or gym shami kebab is also popular. Veg shami kebabs can be made from a variety of ingredients like paneer shami kebab, soya kheema shami kebab, tofu, jackfruit and plaintain , soon I shall bring to you recipe for veg shami kebabs.
Shami kebab banane ka tareeka kaafi aasan hai, bas thoda time lagta hai. (shami kebab is quiet easy to make however it takes a little time)
Shami kebab goes very well with mint chutney and imly or tamarind chutney.
Health wise, a better option remains to grill the shami kebab and gives you a good source of protein and healthy calories, not always do you have to sacrifice your taste buds to eat healthy.
Though this recipe is a complicated one however it has been my goal to make it as simple as possible , retaining the flavours that I best could...a simple kebab dish....a dish to please all your meat loving family and friends.
Prep Time → 30 mins
Cook Time → 30 mins
Ingredient for Chicken Shami Kebab
Chicken kheema → 1kg
Chana dal or split gram → 250gms soaked overnight
Onions → 2 medium
Coriander leaves → 1 cup
Mint leaves → 1 cup
One small onion → For the coarse mince
Cinnamon powder → 1 teaspoon
Cardamom powder → 1 teaspoon
Chat masala → 1 tbsp
Ginger paste → optional
Garlic cloves → 10
Lemon juice →1 lemon
White pepper powder → 1tbsp or as to taste
Garlic Powder → 1 tbsp
Onion Powder → 1 tbsp
Kashmiri chili powder → 1 1/2tbsp
Coriander powder → 2 tbsp
Cumin powder → 1 1/2 tbsp
Turmeric powder → 1 teaspoon
Sugar → 1/4 teaspoon
Salt → To taste
Oil → 2 to 3 tablespoon
Step by Step guide for preparing Chicken Shami Kebab
Step 1: Preparing the base of meat and split grams for the Chicken Shami Kebabs.
IN A PRESSURE COOKER COMBINE
1 KG of minced meat ( white meat or red meat as per taste)
250gms of soaked chana dal or split grams , preferably soaked overnight or minimum of 6 to 8 hrs
2 Medium onions
1 Tsp turmeric powder
1 1/2 tsp red chilli powder preferably kashmiri
2 tsp coriander powder
1 1/2 tsp jeera or cumin powder
1 Tsp onion powder.
1 Tsp garlic powder.
A pinch of sugar.
Add 1 cup or 250 ml of water( remember the chicken leaves water )
1 tsp white pepper powder.
Close the lid and let it whistle away to glory for a good 8 to 10 whistles.
Step 2: Making the herb blend for the Chicken Shami Kebab
As the cooker gets on with its whistling. let us start with the chopping issue.
In a blender add
Mint leaves 1 cup
Coriander leaves 1 cup
10 cloves of garlic
1 medium onion
And blend well . This is how it should look …
Now to the above mix we combine
1 teaspoon cardamom and cinnamon powder each
Step 3: Making the final meat blend for the Chicken Shami Kebab.
Now once the meat is done cooking , cool it down and transfer it to a large flat bottomed mixing pan
It should look like this
To that we add around 2 tablespoon of vegetable oil, I personally prefer sunflower oil,but it tastes best with mustard oil.
Step 4: Incorporating the meat and herb blend, for the chicken Shami kebab.
We now combine the meat to the ingredients in step 2
We also add a cup of coriander leaves again for an extra bite,at this stage we can aslo add the store bought shaami kebab masala, I personally skip that,you can also add javitri or jaiphal powder.
One must is aamchur or chaat masala powder.
Which i have added but have forgotten to click.
Sorry about that
About 1 tsp of chaat masala powder is added.
Step 5: Shaping and frying the Chicken Shami Kebabs.
Now shape them into 4 cms circular discs
The best part about this is,I make them and freeze them for upto a month and I use it directly without thawing , just shallow fry them straight up from the freezer
Step 6: Shallow Frying the Chicken Shami Kebabs.
Shallow fry them with very little oil in a large nonstick pan for approximately 3 mins on each side,
It can also be microwaved for 2 mins for a healthier option.
Air frying is another best healthy option, however make sure to brush in with a little oil before that, air fry at 250 for 7 minutes for a soft interior and crunchy exterior.
This is your shammi kebab ready.
And believe me all that work is well worth it.
As a kid I remember helping my grandmom make it, it has always been an Eid specialty , or Eid Shami kebab, we all loved it as children and do so still.
Phewwww yum yum