Chicken shami kabab recipe, a simple and instant kabab or cutlet style of making chicken as a starter recipe. This particular method of making is similar to shami kabab with mutton but here in this post these are exclusively made using chicken in a similar style but with a slight difference.

I have already shared many chicken starters such as chicken malai tikka, chicken seekh kabab, chicken cutlet which can be eaten as a snack or as a starter recipe.

Procedure to make chicken shami kebab:

The chicken that is used has to be boneless.
Do not use chicken with bones to make chicken shami.
The chicken has to be pressure cooked with dry spices, garam masala and herbs.
The chicken needs to be cooked with a spoonful of chana dal/ bengal gram to make help in binding.
Once the chicken is cooked well, it is then allowed to cool down and then blending into a paste of the cooked chicken.
The chicken paste is then mixed with egg white in order to help the process of binding well.
The paste is then taken in small portions and made as small round tikki shape to shallow fry them in oil.
The tikki should be shallow fried well in oil for some time on both sides.
The shami chicken is ready once shallow fried.

Two ways to make the chicken shami kebabs:

One way is to directly mix the egg with the chicken paste and making tikkis and shallow fry the kebabs or cutlets in oil.
Other way is to first making the round tikki then coating the round tikki with the beaten egg mixture and then placing the coated tikki in oil and shallow frying.
Both these ways help in better outcome and help in binding properly and do not let the chicken kebab break open in oil.

These kababs are highly popular is some countries but compared to chicken the taste of the mutton shami kabab is more flavorful.

These chicken tikkis can be used as a simple snack or can be placed as a chicken tikki between the buns of a burger.

The cooking time for chicken is slightly lesser than mutton as chicken takes less time to cook.

Ingredients required to make chicken shami kabab:

Chicken: It is the first and most important ingredient to make the kabab and it has to be boneless to make perfect tikkis.

Chana dal/ bengal gram: The dal is used to give taste to the cutlets as well as help in giving proper shape to the kababs without breaking.

Dry spices: Common spices such as salt, red chili powder, turmeric powder, garam masala powder, black pepper powder, ginger garlic paste are used while cooking the chicken.

Herbs: Coriander leaves and mint leaves are used to add for unique flavors and they give out pleasant aroma as well as adding of green chilies is also essential to make the kababs more interesting.

Egg: After making the paste, beaten egg or only egg white can be added to let the shami not break while shallow frying.

If egg is not added then due to the dryness in the paste of boneless chicken, the kababs tend to open up completely while shallow frying them. Therefore, add a little bit of egg mix or white part of the egg to help the kebab bind well without breakage.

Oil: It is required to shallow fry the chicken shami kabab.

It can be used in rolls or can be served with any dip or sauce and eaten plain.

This recipe is a good choice to make as an iftar recipe during the month of Ramadan but care should be taken while making the chicken shami kababs as it is difficult to make because the paste made is too dry and they can break open completely while frying if not blended well with egg while making the shami paste.

Below are the recipe details to make the chicken shami kabab:

How to make chicken shami kabab recipe:

Recipe