Chicken Shami Kebab

Try this dish when your body is craving proteins and yumminess both at the same time. Traditionally made with red meat in patties form, this is a variation which uses tender chunks of chicken while retaining all the flavours of the original mutton shami kebab. I have always had a love-hate relationship with red meat. Sometimes, I can gorge on it, wondering why I don’t have more of it while at others, even its smell puts me off. So, its no wonder, I prefer shami kebabs made with chicken, especially when I am the one making them. I can vouch for them; they turn out mouth wateringly delicious. Try them out!


½ kg boneless chicken

¼ kg split chickpeas or chane ki dal

1 large onion, chopped

6-7 pods of garlic

Small chunk of ginger, equal to your garlic

4-5 kashmiri chillies

2 green chillies

4 eggs, beaten

1 cup chopped coriander

1 cup chopped mint leaves

5-6 whole black peppercorns

3-4 cloves

1 small cinnamon stick

1-2 whole cardamoms

Salt as per taste


Soak your chickpeas for about an hour before using. Wash your chicken and cut into small pieces. Boil your chickpeas and chicken together with all the ingredients excepts for the onion, eggs, coriander and mint. Do not put too much water. Keep checking whether your chicken and chickpeas are tender and put water accordingly. Cool your mixture and coarsely grind it in a mixer. Add the onions, coriander, mint leaves and two of the beaten eggs. Check for taste and add some garam masala powder. Shape it into patties, shallow dip in eggs (you can even do without them) and shallow fry your kebabs. Sprinkle some lemon, get out the ketchup and mint chutney and enjoy!

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