Chicken Kheema Shami Kebab

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • To pressure cook:
  • 1/2 kg - minced mutton/chicken 2 tsp - coriander powder
  • 7-8 - dried red chilli
  • 1 - onion
  • Medium size ginger and garlic paste
  • 2 tbsp - salt
  • 1/4 cup - water
  • 1.5 tsp - garam masala powder (consisting of 1/4 tsp - whole peppercorns
  • Small piece cinnamon
  • 2 - cloves
  • 2 - cardamoms
  • 1 tsp - cumin
  • 1/2 tsp - nutmeg)
  • 100 g - channa dal
  • To mince:
  • 1 - onion
  • 1 cup - big sized pudina
  • 1/4 cup - coriander leaves
  • 2 - green chillies
  • 1 - egg, beaten
  • Oil to fry

How to Make Chicken Kheema Shami Kebab

  • Add 1/4 cup water to the pressure cooker
  • First add in the minced mutton/chicken, followed by coriander powder, dried red chillies, ginger and garlic paste, onion, garam masala powder and finally add the channa dal.
  • Do not mix the mixture.
  • Close the pressure cooker and wait for the first whistle to come.
  • Then lower the flame and cook the mutton for 30 mins over medium low flame.
  • In the meantime, mince the items given separately.
  • Add the onion, mint, coriander leaves, green chillies to the food processor and just give it a whip.
  • Check if there is any water left out. If it's there, cook the entire mixture high heat until the cooked mixture turns dry with no water. Cool it for a while.
  • Now add the cooked mixture (in rounds) little by little to the mixie along with the minced herb mixture and grind well.
  • At this stage, add the beaten egg and blend as well.
  • Transfer the kebab mixture to the bowl and make patties.
  • Heat a non-stick tawa with oil and place the kebabs one by one.
  • Drizzle oil all over the kebabs and cook well on both sides.
  • Flip the kebab once the layer facing the tawa turns golden brown and cook again for 3 to 4 mins on medium flame.
  • Serve hot with mint chutney.
  • Place the green chillies, salt, sugar, cumin and ginger into the mixie jar and grind well.
  • Next drop in the mint and the coriander leaves.
  • Just give it a whip so that it gets mixed thoroughly.
  • Finally add in the lemon juice, water and grind to a not so coarse paste. Transfer the chutney to the bowl.