Shammi Kebab

    This is that one Kebab Recipe which can never go wrong. I'v made sure that even beginners who try this recipe get great results without the strict unnecessary measurements which are needed. A total fool-proof Kebab Recipe. Shammi Kebabs can be just eaten with green chutney or as a filling in sandwiches, which are a great tiffin snack. Bon Appetite!


    Maharashtra, India
    1 person made this


    • Garam Masala: 1 Tablespoon-Whole Black Pepper
    • 1 inch-Cinnamon
    • 7-8-Cloves
    • 2 Tablespoon-coriander seeds
    • 2-Green Cardamon
    • 1 Tablespoon-Jeera
    • Other Ingredients: 8-10 Dry Chillies
    • 1 Whole-Garlic
    • 1 Inch-Ginger
    • 1 Medium-Onion
    • 4 Spring Onions (Optional)
    • 1/2 Cup-Chana Dal
    • 4-5 Green Chillies
    • 500 gms Minced Chicken
    • 1 1/2 teaspoon - Salt
    • 1 Egg


    1. Boil Chana Dal in 2 cups of water over high heat.
    2. Grind the Garam Masala in fine powder and keep aside.
    3. In a pressure cooker, add the raw minced chicken, add whole ginger, garlic, onion, red chillies, salt and 1 cup of water. Stir once and put a lid on the cooker. DO NOT PRESSURE.
    4. When the dal starts to boil, put a lid on that too. After 10 mins, check the dal, if it is cooked, add its water to the chicken.
    5. After adding the dal's water to the chicken mince, add the powdered garam masala and give pressure. 2-3 whistles.
    6. After the 2-3 whistles are done, open the lid, and let all the water in the chicken dry out. Make sure you completely dry out the mixture, as this process is the important part which will hold your kebabs.
    7. After the chicken mince is dried out, add cooked Chana Dal.
    8. Switch off the gas and let the mixture cool. After its cooled completely grind it into a smooth fine paste in your mixer along with spring onion, coriander, green chillies and mint . Do not worry, this step hardly takes 5 minutes.
    9. Form small round patties dip them in egg wash and shallow fry.
    10. All The Best! :)


    Make sure the water in the kheema is completely dried out before you add your cooked chana dal. This recipe can be cooked with Lamb too.

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