Best Chicken Shaami Kebab | Chicken Shaami Kebab Recipe | How to Make Chicken Shaami Kebab

When it comes to devouring the best non-veg appetizers or snacks, nothing can beat the Shaami Kebabs, also spelled as Shami Kebabs. Soft and succulent patties made with minced meat, some chana dal (Bengal Gram) and just a few basic aromatic spices, these kebabs are absolutely delightful and make for a perfect party snack, especially on winter evenings. These kebabs are also a must-make during the holy month of Ramazan and are often served as starter in the Iftar Parties. Let's see how they are made... 

INGREDIENTS

• Minced chicken/ keema (preferably of chicken thigh) - 500 grams
• Chana dal/ Bengal gram - 1/2 cup
• Roughly chopped ginger - 2 inch
• Garlic cloves - 8 to 10
• Green chilies - 1 to 2
• Sliced onions - 3 small or 2 medium
• Chopped coriander leaves - a handful
• Mint leaves - 10 to 12
• Lemon juice - 1/2 tbsp
• Salt - to taste
• Cinnamon stick - 1 inch
• Green cardamoms - 2 to 3
• Star anise - 2 to 3 petals
• Bay leaves - 2
• Black pepper corns - 8 to 10
• Cloves - 2 to 3
• Caraway seeds/shahi zeera - 1/2 tsp
• Dried red chilies - 2 to 3
• Fennel seeds/saunf - 1/2 tsp
• Nutmeg/ jaifal - 1/2 a piece
• Egg - 1 large
• Ghee - 1 tbsp + for shallow frying

METHOD

1. Nicely wash and soak the chana dal in enough water for 3 to 4 hours. Keep aside.
2. Grind saunf/fennel and nutmeg to a fine powder. Keep aside.
3. In a pan, heat some ghee. Once it is moderately hot, add in all the whole spices.
4. As the spices crackle/splutter, add in ginger and garlic. Fry for a few seconds until their raw smell is gone.
5. Next add sliced onions and fry on medium until light golden.
6. Now add the soaked chana dal (drain the water before adding). Saute for 2 to 3 minutes on medium heat.
7. Next, add the minced chicken and continuously stir breaking all the lumps.
8. Season with salt and cover and cook on medium heat until you see the ghee separating and all water evaporated. Make sure to stir in between at regular intervals.
9. Switch off the heat. Transfer the mixture on a plate to cool down a little. Discard the bay leaves, cinnamon and star anise.
10. Once the mixture is warm, grind it to a fine mix along with beaten egg and green chilies.
11. Once ground, you can taste it a bit and adjust the seasoning.
12. Now nicely mix in the chopped coriander, mint and the saunf-nutmeg powder.
13. Also add in some lemon juice.
14. Taking a little lemon size portion at a time, make tikkis or kebabs from the mixture.
15. Heat some ghee in a pan and shallow fry the kebabs on medium heat until crisp and golden from all sides.
16. You can also freeze these kebabs when uncooked. Whenever you want to eat, just take out from the freezer, thaw for 1 hour and shallow fry until crisp.
17. Shaami kebabs are best served with mint-coriander chutney and lachcha onions. Enjoy!! 

P.S - For a more crisp texture of the kebabs, you can also deep fry them. However, you would need to adjust the binding by adding a little bread crumbs. Ideally, Shaami Kebabs are shallow fried and have a soft crisp texture from the outside.

Also, some people prefer dipping the kebabs in some beaten egg before frying. It gives a nice shine and gloss on the outside of the kebabs. If you wish, you can do the same as well.

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