Chicken Shami Kabab - Kaaf Foods

Chicken Shami Kabab

Name: Chicken Shami Kabab
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 30-32 Kababs
Cuisine: Pakistani

Diff🟡Medium

Prep⏱️4 Hrs

Cook⏲️40 Mins

Total⏳4h 40m

Serv🍽️30-32

Cuisine🌍Pakistani

#ChickenShamiKabab #IjazAnsariFoodSecrets #ReshedarShamiKabab #ShamiKababRecipe #CommercialShamiKabab

اردو میں پڑھیے 📖

Ingredients

Boiling & Cooking

Cooking Oil¼ cup

Ginger-Garlic Paste1-2 tbsp

Whole Spices (Star Anise, Cardamoms, Cloves, Cinnamon)As listed

Chicken (boneless, long cuts)500 g

Onions (finely chopped)2-3 medium

Chana Dal (soaked 4 hrs)400 g

Salt1 tbsp

Red Chili Powder2 tsp

Turmeric Powder1 tsp

Water1 glass

Special Roasted Masala

Whole Coriander Seeds1½ tbsp

Black Pepper (whole)½ tsp

Pipli (Long Pepper)3 small pieces

Kabab Chini (Cubeb Pepper)½ tsp

Cumin Seeds1 tsp

Javitri (Mace)1 pinch

Star Anise (large)1 whole

Mixing & Binding

Fresh Red/Green Chilies (chopped)1 tbsp

Fresh Mint Leaves (chopped)10-12 leaves

Fresh Coriander (chopped)2-3 tbsp

Eggs2 whole

Roasted Gram Flour (Besan, optional)2 tbsp

Pro Tip

Roasting chicken directly in ginger-garlic paste and whole aromatic spices before boiling removes any raw meat smell, making these kababs perfect for long-term freezing (up to 3-4 months). To achieve pure, rich flavor and irresistible aroma in every bite, always rely on 100% unadulterated spices from Kaaf Foods™.

How To Cook

Step 1: Roast Chicken & Boil Dal

Sauté ginger-garlic and whole spices in oil. Add long-cut chicken, roast well, then add chopped onions, soaked chana dal, powder spices, and 1 glass water. Cover and cook until completely tender. Dry all remaining liquid completely. 30 Mins

Step 2: Prepare Special Spice Powder

Dry roast coriander, black pepper, pipli, kabab chini, cumin, javitri, and star anise. Grind into a fragrant fine powder. 5 Mins

Step 3: Mash & Mix

Remove large whole spices. Mash the dal and chicken mixture using a mortar and pestle or chopper. Add chopped chilies, mint, coriander, the prepared special spice mix, and 2 eggs. Mix thoroughly. 15 Mins

Step 4: Shape & Shallow Fry

Shape into 30-32 kababs. Shallow fry on low-medium flame until golden brown and crispy on both sides. Serve hot. 10 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: Ijaz Ansari Food Secrets

Nutrition Facts

CALORIES

per serving (2 Kababs / approx. 100g)

210 kcal

Fat

Carbs

19g

Fiber

Sugar

Protein

18g

Calorie Distribution

Protein 34% Carbs 36% Fat 30%

FAQs

Frequently Asked Questions

Why should chicken be cut in long strips for Shami Kabab?

Cutting chicken boneless in long strips along the grain ensures long, distinct, and prominent fibers (resha) when mashed.

What is the secret ingredient for restaurant-style aroma in these kababs?

Dry roasting Pipli (Long Pepper) and Kabab Chini (Cubeb Pepper) along with star anise provides the signature commercial aromatic finish.

Why should we avoid browning onions during the boiling stage?

Browned onions ruin the fresh aroma and darken the color of Shami Kababs. Onions should only be softened gently.

How do I fix the mixture if it turns too soft or runny?

You can either spread the mixture in a tray and chill it in the fridge for an hour, or add 2 tablespoons of dry-roasted gram flour (besan) to tighten it up.

Why are eggs mixed directly into the batter instead of coating outside?

Adding eggs inside the batter binds the mixture evenly, prevents breaking during frying, and creates a uniform crispy crust without extra mess.

Can I freeze these Shami Kababs?

Yes, shape the kababs, freeze them flat on a tray for 2 hours, then store them in airtight containers or ziplock bags for up to 3-4 months.

Should I throw away excess water left after boiling dal and chicken?

Never discard the boiling water. High heat should be used to dry the water completely inside the pot, as all the rich flavor resides in it.

Can I use a chopper instead of a traditional mortar and pestle (Dori Danda)?

Yes, you can use a chopper, but pulse it briefly so you don't over-grind and destroy the distinct chicken fibers.

How to fry frozen Shami Kababs without breaking them?

Fry them directly from the freezer on low-medium heat without thawing, allowing the heat to penetrate slowly and cook the egg inside evenly.

Why are Kaaf Foods™ spices recommended for Shami Kabab recipes?

Shami kababs rely heavily on precise, high-grade whole spices. Kaaf Foods™ supplies 100% natural, pure, and aromatic spices that enhance the authentic traditional flavor without artificial additives.

Where can I purchase pure, premium spices from Kaaf Foods™?

You can order our complete range of 100% pure whole and ground spices directly from our official website at kaaffoods.com for quick and convenient doorstep delivery.

Kaaf Foods™

Spice Collection

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