Chicken Shami Kabab is one of the most refined and elegant dishes in Indian cuisine, representing the sophisticated cooking traditions of the Mughal era. These incredibly tender, melt-in-your-mouth patties are made from finely minced chicken that’s been slow-cooked with aromatic spices and chana dal (Bengal gram), then ground to a silky smooth paste and formed into delicate rounds. What sets Shami Kababs apart from other kebabs is their unique texture – they’re soft, almost creamy on the inside, with a light golden crust on the outside that gives way to an incredibly smooth interior bursting with complex flavors. The addition of beaten eggs helps bind the mixture while adding richness, and the slow cooking process ensures that all the spices meld together beautifully. Often served as an appetizer at special occasions or as part of an elaborate feast, these kababs showcase the art of transforming simple ingredients into something truly extraordinary through patience, technique, and the perfect balance of spices.
Serves: 4-6 people (makes about 12-15 kababs)
What You’ll Need
For the Base Mixture:
- 1 pound boneless chicken (thighs preferred), cut into chunks
- 1/2 cup chana dal (Bengal gram), soaked for 2 hours
- 1 large onion, roughly chopped
- 6-8 garlic cloves
- 2 inch piece fresh ginger
- 4-5 green chilies
- 1 bay leaf
- 4-5 black peppercorns
- 2-3 green cardamom pods
- 1 inch cinnamon stick
- 2 cloves
- 1 teaspoon salt
- 2 cups water
For the Kabab Mixture:
- 2 large eggs, beaten
- 1 medium onion, very finely chopped
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- Salt to taste
- 2 tablespoons ghee or oil for cooking
For Garnish:
- Thinly sliced red onions
- Fresh mint sprigs
- Lemon wedges
- Green chutney
Preparing the Chicken and Dal
Begin by soaking the chana dal in water for at least 2 hours, which helps it cook faster and more evenly. Drain and rinse before using. Cut the chicken into medium chunks, removing any excess fat or skin for a cleaner final texture.
In a heavy-bottomed pot, combine the chicken chunks, soaked and drained chana dal, roughly chopped onion, garlic cloves, ginger piece, green chilies, and all the whole spices (bay leaf, peppercorns, cardamom, cinnamon, and cloves).
The Slow Cooking Process
Add salt and water to the pot, ensuring there’s enough liquid to cover all ingredients. Bring to a boil over medium-high heat, then reduce to low heat and cover the pot. Simmer gently for 45 minutes to 1 hour, stirring occasionally.
The chicken should be completely tender and easily shreddable, while the dal should be soft and mashable. Most of the water should have evaporated, leaving you with a thick, aromatic mixture.
Cooling and Grinding
Remove the pot from heat and let the mixture cool completely. This cooling step is crucial as grinding hot ingredients can create a paste that’s too wet and difficult to shape. Remove the whole spices (bay leaf, cardamom pods, cinnamon stick, and cloves) as you can easily spot them.
Once cooled, transfer the entire mixture to a food processor or meat grinder. Process until you achieve a very fine, smooth paste with no visible chunks of chicken or dal. The texture should be completely uniform and smooth.
Creating the Kabab Base
Transfer the ground mixture to a large mixing bowl. At this stage, the mixture should hold together when pressed but might still be slightly loose. This is where the binding ingredients come into play.
Add the beaten eggs gradually, mixing thoroughly after each addition. The eggs not only bind the mixture but also add richness and help create that characteristic tender texture.
Adding Flavor and Texture
Mix in the very finely chopped onions, which will add texture and a slight crunch to contrast with the smooth base. Add the chopped mint and cilantro, which provide freshness and aromatic complexity.
Season with red chili powder, garam masala powder, cumin powder, and salt to taste. Mix everything thoroughly until you have a cohesive mixture that holds together well when pressed.
Testing and Adjusting
Take a small portion of the mixture and form it into a small patty. If it holds together well, you’re ready to proceed. If the mixture seems too wet, you can add a tablespoon of breadcrumbs or let it rest in the refrigerator for 30 minutes to firm up.
The mixture should be moist but not wet, smooth but with small pieces of onion for texture, and well-seasoned with a balanced flavor of spices.
Shaping the Kababs
With wet hands (this prevents sticking), take portions of the mixture about the size of a small lemon and gently shape them into round, flat patties about 2-3 inches in diameter and about 1/2 inch thick.
Place the shaped kababs on a plate and refrigerate for at least 30 minutes. This chilling step helps them hold their shape better during cooking and prevents them from breaking apart.
Cooking to Perfection
Heat ghee or oil in a heavy-bottomed pan or cast-iron skillet over medium-low heat. The temperature is crucial – too high and the outside will brown before the inside heats through; too low and they won’t develop that beautiful golden crust.
Carefully place the chilled kababs in the pan, leaving space between each one. Cook for 3-4 minutes on the first side until golden brown and a crust forms. The crust should be firm enough to support gentle flipping.
The Gentle Flip
Using a wide spatula, very carefully flip each kabab. They should have a beautiful golden-brown crust on the cooked side. Cook for another 3-4 minutes on the second side until equally golden and heated through.
The kababs are done when they have a lovely golden color on both sides and feel firm but still tender when gently pressed with the spatula.
Serving with Style
Transfer the cooked Shami Kababs to a serving platter lined with paper towels to absorb any excess oil. Arrange them attractively and garnish with thinly sliced red onions, fresh mint sprigs, and lemon wedges.
The contrast of colors – golden kababs, purple onions, green mint – makes for a beautiful presentation that’s as appealing to the eye as it is to the palate.
Traditional Accompaniments
Serve Chicken Shami Kababs with green chutney (mint-cilantro chutney), tamarind chutney, and sliced onions sprinkled with chaat masala. They’re also delicious with warm naan or roomali roti.
These kababs make an excellent appetizer for dinner parties or can be served as part of a larger Indian feast alongside other kebabs and curries.
Storage and Make-Ahead Tips
The kabab mixture can be prepared a day ahead and refrigerated, which actually improves the flavors as they have time to meld. Shaped kababs can also be frozen for up to a month – just thaw completely before cooking.
Cooked kababs keep in the refrigerator for 2-3 days and can be gently reheated in a pan with a little oil.
Tips for Success
The key to perfect Shami Kababs is patience during the cooking and cooling process, and achieving the right texture when grinding. Don’t rush the initial cooking – the chicken and dal need to be completely tender for the best results.
When shaping, handle the mixture gently and keep your hands moist to prevent sticking. The chilling step before cooking is essential for maintaining shape.
Variations
Some cooks like to add a small amount of roasted gram flour (besan) to help bind the mixture, while others prefer to add finely chopped boiled eggs to the center of each kabab for a surprise element.
You can also adjust the spice level by increasing or decreasing the green chilies and red chili powder according to your preference.
