Tuesday, 24 September 2013

Better than *** Chicken Shamis :D

Usually we dont like buying ready-made stuff - especially things like kababs and such.. because I can never trust whats in it.. so I prefer to make everything myself.

However, after having Maryam, I wasn't much in form for a while and to deal with unannounced guests, HD bought Chicken Shamis, of KNN..

I must honestly say, without wanting to create an ad :) - that they are very yumm.. at least as per my and my family's taste buds..  Though I didnt get round to taking a better pic, unfortunately..

Now that I'm back on my feet, I thought I'd try and recreate the taste..

So this is my attempt. There is a difference, of course.. but they are very very close to the store-bought thing. I will do some adjustments to the remaining mix - primarily just to satisfy myself :) But even without them, these shamis are really good..

Here's how:

1 kilo boneless chicken
2 boiled medium sized potatoes
1 mug - around 250 grms Daal Channa
2 slices of white bread
1 large onion
4 cloves garlic
1/4 cup milk

Whole spices:
2 inch piece whole cinnamon
1 tsp white zeera
1 tsp black pepper corns
1 tblsp whole dhania

2 tsp salt, divided
2 tsp red chili powder
3 green chilies - less or more as per your taste
1 level tsp haldi
1 tsp garam masala
1/2 tsp ground zeera
1 heaped tsp dhania powder

Marinate the chicken with the milk and 2 cloves of crushed garlic and 1 tsp of salt. Leave it overnight.

Next day, boil the daal channa with the onion, rest 2 cloves and all the whole spices

Once the daal is soft, add the chicken, without its marination liquid

Let it all cook.. until its soft enough to be mashed with just a spoon. While drying, add all the rest spices and the potato

Process the bread slices to powder in the machine and add the chicken mix bit by bit to process it

Once its all a nice smooth paste, taste for spices and if you must adjust and add, use a little oil. Mix the spices to be added in the oil and then pour that over the mix and then knead well.

Form kababs and fry in very less oil..

They're great cold or in sandwiches too... a good thing to make for the children and their lunch boxes. If making for children, do adjust the spices..


  1. can i use chicken breast,,,,will it turn the shamis dry? i made chicken seekh kabab and they were not juicy...pls advise

  2. Hullo. Chicken seekh should have been juicy - was the meat too lean? Did you use enough onions? and did you bake in oven? That makes a difference. As to these, they are soft and not dry. Just dont over cook them. If you feel there is still some solid mass, use the hand blender to make a fine paste, but dont over dry them.


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