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Melt-in-your-mouth chicken and lentil patties, delicately spiced with aromatic whole spices. This classic Mughlai appetizer is surprisingly easy to make at home and is perfect for parties.
For 4 servings
Pressure Cook the Kebab Base
Grind the Mixture
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Melt-in-your-mouth chicken and lentil patties, delicately spiced with aromatic whole spices. This classic Mughlai appetizer is surprisingly easy to make at home and is perfect for parties.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 519.87 calories per serving with 52.44g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace the chicken with 500g of boneless mutton (goat meat) for a classic Mutton Shami Kebab. You may need to increase the pressure cooking time to 7-8 whistles.
For a vegetarian version, replace the chicken with 1 cup of soaked and boiled kala chana (black chickpeas) or 200g of crumbled paneer and 2 boiled potatoes.
To reduce oil, you can bake the kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer at 180°C (350°F) for 12-15 minutes until golden and crisp.
Combining chicken and chana dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Chana dal is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the lentils release energy slowly, keeping you feeling full and energized for longer periods.
This dish is a good source of essential minerals like iron, which is vital for blood health, and zinc, which supports the immune system.
A serving of 3 Chicken Shami Kebabs contains approximately 490 calories. This can vary based on the amount of oil absorbed during frying and the fat content of the chicken used.
Chicken Shami Kebab can be part of a healthy diet. It is an excellent source of protein from chicken and lentils, and fiber from the dal. However, since it is traditionally shallow-fried, it can be high in fat. For a healthier option, consider baking or air-frying them.
The most common reason for kebabs breaking is excess moisture in the mixture. Ensure you dry out the cooked chicken-dal mixture completely. Another reason could be an insufficient binder; make sure to add the egg. Chilling the mixture before shaping also helps them hold their shape.
Yes, you can. Cook the chicken, dal, and spices in a heavy-bottomed pot with a lid. It will take longer, about 45-60 minutes, for everything to become tender. You may need to add a little more water during the process.
The egg acts as a binder. If you have an egg allergy, you can try using 2 tablespoons of roasted gram flour (besan) or a boiled and mashed potato as a binding agent instead.
Store leftover fried kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them on a pan or in an oven. Uncooked patties can be refrigerated for 2 days or frozen for up to 2 months.