Chicken Shami Kababs

Servings : Makes 10-12 shamis

Deliciously spicy hot shamis are always irresistable, and these make for some of the best chicken shamis you will ever taste.  I have served them here with my mango-tamarind chutney and some lemon slices … YUM!

For beef shami kababs, check HERE.


  • 500 gm boneless chicken, cut into cubes
  • 1 tbsp. chopped fresh coriander stems
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 3 green chillies chopped (or to taste)
  • 1 tsp. salt
  • 1 medium onion, chopped
  • 1/3 cup chickpea lentils/channa daal (soaked for at least 4 hours)
  • 1 potato, peeled and cubed
  • 1 tsp. cumin powder
  • 1/4 tsp. turmeric powder
  • 1 tbsp. lemon juice

Other Ingredients

  • 1 egg, lightly beaten
  • 1 tsp. garam masala
  • 2-3 tbsp. chopped fresh coriander
  • 1 tbsp. channa/lentil flour
  • 1-2 tbsp. breadcrumbs (if needed)
  • 1 tbsp. lemon juice


Put the chicken with all the ingredients in the first batch into a pan.  Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.

Allow this mixture to cool completely.  Then grind the mixture until smooth.  Turn it out into a bowl and add the channa flour and HALF of the beaten egg.  Add the garam masala, lemon juice and chopped coriander.  Give everything a good mix.  If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix.  If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.  At this point you can refrigerate or even freeze the mixture until needed.  I like to test fry one small shami to taste for salt and adjust if needed, you can do that if you want.

When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.  You can dip them in egg before frying if you want, but I prefer my shamis to have a nice crispy coating so I never dip them in egg.

Enjoy!  🙂

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