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Image of Chicken Shami Kabab served on plate along with slices of lemon

Make Restaurant-Style Chicken Shami Kabab at Home


If you think of chicken shami kabab, you probably picture juicy, flavorful kebabs that melt in your mouth. But who says you have to go to a restaurant to enjoy this delicious food? Today, we’ll show you how to make chicken shami kabab at home that tastes like it came from a restaurant!

This recipe goes beyond the typical “chicken kebab” experience. One thing that makes shami kababs special is that they have cooked lentils (chana dal) and a mix of aromatics that make a wonderful mix of tastes and textures. It’s really not that hard, don’t worry!

Here’s what you’ll need for your chicken shami kabab adventure:

Chicken Shami Kabab Ingredients:

  • 500 gms boneless, skinless chicken thighs (minced)
  • ½ cup chana dal (soaked for at least 30 minutes)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 green chili, chopped (optional)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp red chili powder (adjust to your spice preference)
  • Salt to taste
  • 1 egg, beaten
  • Fresh coriander leaves, chopped (for garnish)
  • Oil for shallow frying

Chicken Shami Kabab Recipe:

1. Put the chopped onion, ginger, garlic, green chili (if using), soaked chana dal, and minced chicken in a big bowl.

2. Put in the salt, red chili powder, cumin powder, garam masala, and coriander powder. Make sure all the ingredients are spread out properly by mixing them well.

3. Let me tell you how to get that restaurant-style texture: Use a meat grinder or food mixer to grind the mixture. This makes a base for your kebabs that is smooth and stays together.

4. If the mixture seems dry, add the beating egg for additional moisture. But the chana dal should be enough to hold everything together, so the egg is optional.

5. Take the mixture and form it into small, flat cakes. For even cooking, aim for a width of about ½ inch.

6. Set a pan on medium heat and add oil. Move the kababs around in the pan a little at a time once it’s hot.

7. For 3 to 4 minutes on each side, or until fully cooked and golden brown.

Tips for Restaurant-worthy Shami Kababs:

1. For a good mix of taste and texture, use both chicken breast and thigh meat.

2. Do not cook the kababs too long! On the inside, they should be juicy and soft.

3. Be creative with the toppings! A little bit of mint sauce or chopped fresh coriander leaves makes it taste even better.

The chicken shami kabab is more than just a starter. Serve them on a bed of fluffy rice or naan bread for a complete and satisfying meal.

Don’t forget to try different (Indian foods) from our extensive (menu) at (The Coriander Leaf), our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.

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