Be it holy month of Ramzan or not, Kebabs are super hit any day. Talking of Kebabs, discussion can never end with out bringing Shami Kebab (शामी कबाब) into the mix. Shami Kebab is popular Pakistani and Indian style of kebab, it is different from other kebabs mainly because this one is not fried on a skewer. Shami kebab does not fall in the tandoori family. This one is made by mixing minced chicken along with spices and then frying it.
In the Kebab family, other kebabs are Galouti Kebab – Originating from Lucknow, melt in mouth variant, Sheekh Kebab – done on sckewers and hence the name, Kakori – originating from Kakori, a city outside Lucknow, Tangdi Kebab – Chicken kebab made with chicken legs, Kalmi Kebab – usually is made with chicken leg, is a milder version and is made with a white marinade which has cream, yogurt and cheese. These are some prominent names. I will gradually cover these in my blog as and when time permits.
There is a story that Shami kebabs were invented by a skilled chef for a toothless Nawab of Lucknow. The Nawab was apparently too fat to even get on horse and had no teeth. So a kebab was made so fine, soft and tender that it required no teeth to eat it, still offering greatest possible taste.
Shami Kebabs are small spiced chicken patties, normally served as a starter in Indian restaurants. They look absolutely mouthwatering when served on bed of onion and fresh coriander leaves.
Below is detailed recipe of making Shami Kebab at home, please pay special attention to “Key notes”.
Shami Kebab Recipe
- 500 Grams Minced Boneless Chicken
- 1/3 Cup Chana Dal/ Split Gram Lentils Soaked for 3-4 hours
- 1 Tablespoon Ginger Garlic Paste
- 3 Green chillies Finely Chopped
- 2 Onions Medium Size (Finely Chopped)
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Salt
- 1/3 Teaspoon Turmeric Powder
- 1/2 Teaspoon Lemon Juice
- 2 Beaten Eggs
- 1/2 Teaspoon Garam Masala Powder
- 1/2 Teaspoon Chaat Masala Optional
- 2 Teaspoon Oil
- Oil For Deep Frying
- Heat 2 tablespoon of oil in a pan over medium heat and add onions to it. Once translucent, add ginger-garlic paste to it and sauté till the raw smell goes off.
- Add Turmeric powder, salt and cumin powder and sauté again for a minute. Now add chopped green chillies, soaked chana dal and the chicken.
- Mix well and add half cup of water and cover the pan with lid. Slow down the heat and let it cook gently until the chicken is cooked. Now Increase the heat and let all the moisture evaporate with constant stirring. Switch off the flame and let the mixture cool completely.
- Transfer this onto a grinding jar and grind it to a smooth paste. Transfer this into a bowl and add Garam Masala, chat masala, Lemon juice and beaten eggs.
- Mix it well and divide the mixture into equal parts.
- Heat sufficient oil in a kadhai on medium heat and shape the Kebabs into flat discs/tikki and deep fry them till golden brown. Take them out on a kitchen towel and serve hot.
- You can use boneless chicken pieces for this recipe, instead of minced chicken. Just cut them into small pieces before cooking as that will help in quick and easy cooking and will grind easily too. However I have used already minced chicken as I was having that available at home.
- You can prepare the cooked mixture in 1-2 days advance and keep the mixture in fridge. Just fry them on the day of eating.
- You can try the baked version of Shami kebab by baking it, rather than deep frying (Low calories but taste will be slightly different)
- You can add chopped green Coriander too to the recipe.
- If in case your mixture is not binding properly, add little more beaten eggs and 1 tablespoon of Gram flour/Besan to it.
- You can add little breadcrumbs too to the mixture to give extra crispness.