Chicken Shami Kabab

All the refined elegance of a classic Shami Kabab, crafted from halal chicken for a lighter, more delicate flavour profile. Chicken is cooked down with chana dal and aromatic whole spices, ground to a smooth, silky paste, and shaped into golden patties. These kababs have a subtle warmth from cloves and cardamom balanced by the freshness of coriander and green chili. They’re softer than beef shamis, which makes them a favourite with children and anyone who prefers a gentler spice level. Perfect as a protein-packed snack, a tiffin item, or part of a starter platter.

Ingredients

Halal chicken, chana dal (split chickpeas), onion, ginger-garlic, green chili, fresh coriander, black cardamom, cloves, cinnamon, cumin, egg, salt.

Cooking Instructions

Shallow Frying (Recommended)

1. Thaw at room temperature for 20–30 minutes until slightly softened.
2. Heat 2 tablespoons of oil in a flat pan over medium-low heat.
3. Place kababs gently and fry for 2–3 minutes per side until golden.
4. Handle with care — chicken shamis are more fragile than beef versions.
5. Serve with yogurt dip, ketchup, or mint chutney.

💡 Tip: Use medium-low heat for chicken shami kababs. High heat causes the outside to set too quickly, which can cause cracking or falling apart before the inside warms through.