This Chicken Shami Kebab or Murg Shammi Kabab is probably one of the simplest Chicken Kebab recipes that you can make at home. Packed with flavours, it needs a handful of ingredients and little planning before you start making this Indian-style pan-fried chicken kebab.
Here in this post, I will tell you how to make this chicken kebab with maximum flavour by spending minimum effort. So, if you are thinking of hosting a party for your friends or family, then you can definitely make this chicken kebab.
Basically the Shami kabab is a variety of kabab which has ground meat, chana dal, spices and an egg which helps bind the ingredients to form a circular patty. Here in this recipe, you will find that I have used minced chicken meat instead of ground beef or lamb or mutton to make the shami kabab. This cuts down the cooking time considerably.
Let’s see what we need to make these flavour bomb Chicken Shami Kabab at home.
How to make Chicken Shami Kebab – Ingredients list
- Minced Chicken Meat – alternate would be minced Beef or Mutton
- Chana Dal or Split Chickpeas
- Spices like Bay Leaf, Black Cardamom, Green Cardamom, Cloves and Cinnamon
- Herbs like fresh Coriander leaves or Cilantro
- Egg
Tips & Tricks of making Chicken Kebab
As I have mentioned before, Shami Kebabs are originally made using minced beef, mutton or lamb meat. Red meat takes a longer time to cook as compared to lean meat like chicken or fish. That is why I have skipped the part of cooking the minced chicken meat separately. However, if you use minced beef, mutton or lamb, it would be absolutely necessary to cook the meat first then proceed with the steps of making patties with them.
I skipped using egg as the minced chicken and spices were very coherent and formed the patties quite effortlessly. If you think that your kebab is breaking off, then add the egg for binding.
Soaking the Chana Dal will cut down the cooking time considerably. So, night before you plan to make these chicken kebabs, soak a handful of Chana Dal. Next day, cook the dal al dente with the spices for maximum flavor. You can boil it in a saucepan or pressure cook for a single whistle in little water.
Discard the whole spices from the dal before grinding it into a smooth paste.
Add this Chana Dal paste to the minced chicken meat with seasoning and freshly chopped herbs and give it a mix. Make patties of a size of your liking and shallow fry them in a frying pan. Serve hot.
How to serve Chicken Shami Kebab
Traditionally, Shami Kebabs are served with an array of chutneys and dips along with chapati or Indian roti. Here, I served it with some ketchup, mint-coriander green chutney, sliced onions and a wedge of lemon.
You can also make a chicken kebab wrap by placing these Chicken Shami Kababs on a tortilla with some sliced onions, tomatoes and some crispy lettuce, and wrapping them for a quick lunch on-the-go!
Personally, I love making chicken kebab sandwich by stuffing a couple of these chicken kebabs between two thick slices of multigrain breads along with sliced veggies and a thick spread of the Green Chutney.
This Chicken Shami Kebab was a part of my Chicken Kebab Platter which I made for my Grazing Board Ideas project.
Some more Kebab Recipes, I think you are going to like!
- Cheese Chicken Kebab Recipe
- Chana Dal Vegan Shami Kebab Recipe
- Rajma Galouti Kabab Recipe
- Jackfruit Kebab Recipe
- Chicken Kathi Kebab
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @speakingaloud_hashdiaries or Facebook @hashdiaries and I will share it further.
This Chicken Shami Kebab or Murg Shammi Kabab is probably one of the simplest Chicken Kebab recipes that you can make at home. Packed with flavours, it needs a handful of ingredients and little planning before you start making this Indian-style pan-fried chicken kebab.
- 250 gms Chicken Keema or Minced Chicken Meat
- 2 tbsp Chana Dal
- 1 Dry Bay Leaf
- 1 Black Cardamom
- 2 Green Cardamom
- 2 Cloves
- 2 tbsp Coriander Leaves
- Salt to Taste
- ½ inch Cinnamon Stick
- ½ tsp Pepper Powder
- 1-2 strands Mace or Javitri
Soak the Chana Dal overnight or for at least 4 hours.
Pressure cook the chana dal with the spices so that it becomes soft, but not mushy.
Discard the spices from the cooked dal.
If you think there's excess water with the cooked dal, boil it till it gets reduced.
Once the cooked dal cools down, grind it into a fine paste.
Add the Chana Dal paste to the minced chicken meat along with salt and mace.
Please bear in mind to use just 2 threads of Mace, since it is a very flavourful spice and overuse can absolutely ruin the dish. Grind it in a mortar-pestle.
Mix everything together before dividing it into 6 equal parts. Use wet hands to form the kebab patties
Shallow fry them on low-medium heat till they turn golden on both sides. Serve hot.
For serving suggestions, refer to the blogpost.
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