Chicken Shami Kabab – 200gm

Originating from the royal kitchens of the Mughals, the Shami Kabab traditionally features mutton or beef, but the chicken variant has become a popular, lighter alternative. To prepare the base, boneless chicken and soaked chana dal are boiled together with ginger, garlic, onions, and whole warm spices like cinnamon, cloves, and cardamom until tender and dry.

The cooked mixture is finely ground or minced into a smooth, pliable paste that binds easily. Fresh herbs like cilantro, mint, and green chilies are folded in before the mixture is shaped into small round or oval patties. These patties are then shallow-fried on a skillet until they develop a crispy exterior while remaining melt-in-the-mouth tender inside. They are typically served hot alongside sliced raw onions, lemon wedges, and fresh mint or coriander chutney.