Chicken Shami Kebab Recipe | Soft & Juicy Chicken Shami Kabab | Perfect Shami Kebab Recipe

Chicken Shami Kebab Recipe | Soft & Juicy Chicken Shami Kabab | Perfect Shami Kebab Recipe #ChickenShamiKebab #ShamiKebab #ChickenKebab #ShamiKabab #KebabRecipe #ChickenRecipes #PakistaniRecipes #IndianRecipes #RamadanRecipes #IftarRecipes #SnacksRecipe #CookWithLubna #blingspotpk Chicken Shami Kebab Ingredients For Shami Kebab Masala: Cumin Seeds – 1 tsp Black Pepper – ½ tsp 1 mace 1 black cardamom Cloves – 4–5 Cinnamon – 2 inch small piece Dry Red Chillies – 3–4 Red Chilli Powder – 1 tsp Salt – ½ tsp Turmeric Powder – ⅓ tsp Grind all the whole spices into a fine powder and mix with the remaining spices. For the Kebab Mixture: Boneless Chicken – 500 g Soaked Chana Dal – ¾ cup (150 g) Onion – ½ cup, chopped Ginger-Garlic Paste – 1 tbsp Bay Leaves – 2 Water – 1 cup (250 ml) Amchur Powder – 1 tsp or Lemon Juice Fresh Coriander – a generous handful Fresh Mint – a handful Green Chillies – 5–6 Onion – 1 large, finely chopped Egg – 1 This quantity makes approximately 20–22 kebabs. Heat oil and fry the kebabs on medium-high flame until both sides are beautifully golden and crisp. Remove and serve hot. Egg-Free Option If you don't want to use egg, simply skip it. Do not add cornflour unnecessarily. When frying egg-free kebabs, use only about 2 tablespoons of oil and fry carefully, as using more oil can cause the kebabs to break apart. Freezing Instructions Shape the kebabs and freeze them for up to 2–3 weeks. When needed, take them out, partially defrost them and fry directly. Pro Tips Always grind the whole spices separately into a fine powder so they don't remain coarse in the kebabs. Don't completely dry the chicken mixture before grinding. For boneless chicken pieces, keep the cooked mixture slightly loose because the chicken absorbs moisture while grinding. For minced chicken or meat, the mixture doesn't need to be kept as loose. One egg is enough for 500 g chicken; use two eggs for 1 kg chicken. Fry on medium to medium-high heat for the best golden colour. Serve With Mint & Coriander Chutney 🌿 Tamarind (Imli) Chutney Onion Rings 🧅 Lemon Wedges 🍋 Fresh Salad 🥗 Raita Naan or Paratha Green Chilli Chutney 🌶️ ⭐ Tips for Perfect Chicken Shami Kebab Grind the whole spices into a fine powder so you don’t get coarse spices while eating. Soak the chana dal for 30–45 minutes before cooking. After pressure cooking, don’t dry the mixture completely. Keep it slightly moist for soft and juicy kebabs. Remove the bay leaves before grinding. Let the cooked mixture cool slightly before grinding. For 500 g chicken, 1 egg is enough for good binding. If using minced chicken, keep the mixture less moist. Refrigerate the mixture for 15–20 minutes before shaping for easier handling. Fry the kebabs on medium to medium-high heat until golden brown. For egg-free kebabs, use less oil and handle them gently while frying. You can shape and freeze the kebabs for 2–3 weeks.