Chicken Shami Kebab
Tender pan-fried kebabs made with chicken, chana dal, and warm whole spices. They turn soft inside with a lightly crisp outside, making them perfect for a snack plate or as part of a fuller Indian meal.
For 8 servings
- prep · ~30 min
Soak the chana dal.
Rinse the chana dal well and soak it in water for 30 minutes. Drain completely before cooking.
- boil · ~25 min
Cook the chicken and dal mixture.
1.Add chicken breast, soaked chana dal, onion, ginger, garlic, green chili, cinnamon, green cardamom, cloves, black peppercorns, cumin seeds, salt, and water to a pan.2.Bring to a boil over medium heat.3.Cover and cook until the chicken is done, the dal is soft, and most of the water has dried up, about 20 to 25 minutes.4.Cook uncovered for a few minutes if any moisture is left.TIPKeep the mixture fairly dry or the kebabs will be hard to shape. - rest · ~10 min
Cool the cooked mixture.
Remove the whole spices if you spot them easily, then let the mixture cool enough to handle.
- mix · ~5 min
Grind and finish the kebab mixture.
1.Transfer the cooled mixture to a grinder.2.Pulse to a smooth, thick mixture without adding water.3.Move it to a bowl and mix in egg, cilantro, mint, and garam masala.4.Mix well until the mixture holds together.TIPPulse in short bursts so the mixture stays light and does not turn pasty. - assemble · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape them into flat round patties.
- fry · ~8 min
Pan-fry the kebabs.
1.Heat oil in a frying pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until golden on one side, about 3 to 4 minutes.4.Flip gently and cook the other side until golden and cooked through, about 3 to 4 minutes more.TIPHandle them gently while flipping because shami kebabs are soft when hot. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chicken-dal mixture well before grinding; even a little extra moisture makes the kebabs crack and stick.
- 2Remove visible whole spices after cooking so no one bites into a clove or cardamom pod in the final kebab.
- 3Pulse the mixture just until smooth and thick; over-grinding turns shami kebabs dense instead of tender.
- 4If the mixture feels too soft to shape, chill it for 20 to 30 minutes before forming the patties.
- 5Wet or lightly oil your palms while shaping to keep the patties smooth and prevent sticking.
- 6Fry on medium heat only; high heat browns the outside before the center firms up.
- 7Shape and refrigerate the patties ahead of time, then pan-fry just before serving for the best crust.
Adapt it for your goals.
Low-oil
Shallow-fry in a well-seasoned nonstick pan with minimal oil for a lighter version that still gets a golden crust.
spicierSpicier
Increase the green chilies and add a little extra black pepper for a sharper, more robust kebab.
onion freeOnion-free
Skip the onion for a cleaner spice-forward flavor; useful when you want a simpler, less moist mixture.
lamb shamiLamb-shami
Swap chicken breast for boneless lamb or mutton for a richer, more traditional-style shami kebab.
Why this is on our healthy list.
Protein-Rich Snack
Chicken breast and egg make these kebabs filling and satisfying, helping turn a snack into a more substantial bite.
Added Fiber from Chana Dal
The split chickpeas bring plant fiber and body, making the kebabs more balanced than meat-only patties.
Herb-Forward Flavor
Cilantro, mint, ginger, and garlic add strong flavor without needing heavy sauces or extra frying.
Frequently asked questions
The mixture is usually too wet or too loosely ground. Cook off extra moisture, chill the mixture if needed, and flip the kebabs gently only after the first side is set.
