Punjab cuisine
Chicken Shami Kebab
Chicken Shami Kebab is a traditional Punjab Pakistani dish. Light and flavourful chicken shami kebab made with chicken mince and chana dal, seasoned with fresh herbs and whole spices. A leaner alternative to the classic beef version that is quicker to cook, easier to shape, and just as delicious with green chutney.
Chicken shami kebab is the lighter cousin of the traditional beef version — just as flavourful, quicker to cook, and a little gentler on the stomach.
The soft-textured, deeply spiced shami is one of the most technically demanding of all Pakistani kebabs. In Pakistani homes where beef isn't always the preference, chicken shami has become a weeknight staple that satisfies the kebab craving without the whole-day production. The technique is identical to beef shami — cook, grind, shape, fry — but chicken cooks faster and produces a slightly more delicate, less dense kebab. Fun fact: Pakistani chicken consumption has more than tripled in the last 20 years as poultry farming expanded rapidly — chicken is now often cheaper per kilo than beef in Pakistani markets. Chicken shami at iftaar time has become one of the most searched Pakistani recipes online for exactly this reason: great taste, accessible price, quick cooking. Let's make them properly.
Ingredients
Instructions
- COOK CHICKEN AND DAL: In a pot, combine chicken mince, soaked dal, onion, ginger-garlic paste, whole cardamom, cloves, green chilli, red chilli, black pepper and salt. Add 1/2 cup water. Cook on medium heat, stirring occasionally, for 25-30 minutes until the chicken is cooked through and the water is absorbed.
- DRY THE MIXTURE: Once the water is absorbed, increase heat and stir constantly for 3-5 minutes to completely dry out any remaining moisture. The mixture should look dry and crumbly.
- REMOVE WHOLE SPICES AND GRIND: Cool the mixture for 10 minutes. Remove cardamom and cloves. Process in a food processor until smooth. Chicken grinds faster than beef — don't over-process.
- ADD HERBS AND CHILL: Transfer to a bowl. Mix in coriander and mint. Taste for seasoning. Refrigerate the mixture for 20-30 minutes — chicken mixture is softer than beef and needs chilling to hold shape when frying.
- SHAPE AND COAT: With wet hands, shape into round flat patties. Dip each patty in beaten egg. Place on a plate and refrigerate again for 10 minutes before frying.
- SHALLOW FRY: Heat oil in a tawa over medium heat. Fry for 2-3 minutes per side until golden and crisp. Chicken shami are more delicate than beef — handle gently when flipping. Drain and serve.
Chef's Secrets
- Chicken mince dries out faster than beef during cooking — add water in the first stage and watch carefully.
- Refrigerating twice (after mixing and after shaping) prevents the soft chicken mixture from breaking apart in the pan.
- For extra binding, add 1 tbsp breadcrumbs or 1 tsp maida (flour) to the ground mixture.
- Chicken shami can be made and frozen shaped (uncooked) for up to 2 months — fry directly from frozen on low heat.
Common Questions
How long does Chicken Shami Kebab take to make?
Total time is 1h — 20m prep and 40m cooking.
How many servings does this recipe make?
This recipe makes 5 servings, and is rated medium difficulty.
Which region of Pakistan is Chicken Shami Kebab from?
Chicken Shami Kebab is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Chicken Shami Kebab?
Serve hot with green chutney, mint raita, and thinly sliced onion. Wonderful stuffed into layered parathas with a smear of yoghurt. Also great as a protein-packed school lunchbox item the next day at room temperature.
Goes Well With
Lahori Shami Kebab
Lahori Shami Kebab are silky-smooth pan-fried patties made from slow-cooked beef and split chickpeas — spiced, herb-flecked, and crispy at the edges. The quintessential Pakistani tea-time snack.
Lahori Shami Kebab — A Classic Variation
Classic Lahori-style shami kebab made with beef mince and chana dal slow-cooked with whole spices, ground and shaped into patties and fried to a golden crust. Served with green chutney and salad, this is Punjab's favourite kebab — at every dawat table from Lahore to Faisalabad.
Sindhi Shami Kebab — with Potato
Sindhi-style shami kebab sets itself apart by incorporating boiled aloo (potato) into the mince mixture, making it softer, more economical, and distinctly texturally different from Punjabi versions. Cooked with a Sindhi spice profile and served with Sindhi-style green chutney.
What Cooks Are Saying
Better than the restaurant version. The tips in the recipe really make a difference.
Incredible depth of flavour. The spice balance is just right — not too hot, not too mild.
I've tried many recipes for this dish but this one is the best by far.
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