Chicken Shami kabab | Chicken shami recipe by Muhammad Khalique Zaheer

Take 400 grams of chicken, boil it, and set it aside.

Soak 250 grams of lentils for about 4 hours before using them.

Chop 2 onions coarsely.

Chop 200 grams of potatoes.

Add 5 cloves of garlic, 4 green chilies, 2 tablespoons of salt, ½ teaspoon of red chili powder, 1 teaspoon of black pepper, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the lentils.

Add approximately 3 glasses of water to the lentils and spices, and boil for about 1 hour until soft.

Once cooked, check the consistency and then blend the mixture coarsely in a grinder, making sure not to make it too fine.

Mix the blended lentil mixture with the boiled chicken and some chopped mint leaves.

Add 2 beaten eggs to the mixture to help bind it together.

Shape the mixture into kebabs, ensuring they are not too small or too large.

You can freeze the kebabs for later use if needed.

Dip the kebabs in the remaining beaten egg and shallow fry them in oil over low heat, flipping them once or twice until they are golden brown.

Equipment Needed

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