Fusion Platter

A blend of tasty food and culture

Chicken shami kebabs – How to make Chicken Shami Kebab

I’m sure you all have tried those tasty kebabs at weddings and often wondered what all goes into the making of these delicious, mouth-watering kebabs. Well Shami Kebab a well known Hyderabadi delicacy is a simply superb starter. This recipe of chicken shami kebabs can never go wrong and will surely be a hit during your house parties.

chicken shami kebabs


  1. 400g chicken
  2. whole spices – 2 cardamons, 4 cloves, 1 black cardamon, 4 peppercorns, 1 bay leaf, 1/2 inch cinnamon stick
  3. 2 tbsp ginger garlic paste
  4. 1/3 cup soaked and ground chana dal
  5. 1 potato
  6. 1/2 a cup shredded carrot
  7. 2 small finely chopped onions
  8. 1/2 finely chopped french beans
  9. 2-3 chopped green chillies
  10. 1/2 cup fresh chopped coriander
  11. 4 tsp garam masala
  12. 1/2 cup freshly chopped mint
  13. 2 tsp red chilli powder
  14. salt to taste
  15. oil for shallow fry
  16. Bread crumbs
  17. 1 beaten egg
Prep Time : 45 minsCooking time : 10 minsServes : 4-5

Procedure to make chicken shami kebabs

Time needed: 1 minute.

  1. Clean, wash and boil chicken with all the whole spices, salt, one onion and half of the ginger garlic paste. I also washed, peeled and added one potato to boil along with the chicken for about 15 mins

  2. After the cooker cools down seperate the stock from the chicken and the potato. You can store the stock in your refrigerator and use in the future for making egg curry or plain clear soup.

  3. Add the chopped veggies, onion, green chillies and ginger garlic paste to the shredded chicken. I have shred the chicken with my hands.

  4. Now add the mashed potato and ground chana dal to the mixture

  5. Mix all the ingredients well after adding garam masala, red chilli powder and salt.

  6. Now add the chopped mint and coriander and mix well

  7. Make equal size small balls with your hands and flatten them with your palm.

  8. Dip the kebabs in egg and roll in bread crumbs before shallow frying them

  9. I have shallow fried the kebabs on medium heat until golden brown from both sides. You can deep fry them too but I like using minimum oil for frying.

  10. Your shami kebabs are now ready to be relished with green chutney or just plain tomato sauce 🙂