Shami Kabab delicious and authentic taste from Avadh..2025

Shami Kabab delicious and authentic taste Step-by-Step Guide

Introduction:
Shami Kabab is a classic Mughlai delicacy that originated in the royal kitchens of Lucknow. Traditionally served with flaky parathas for breakfast, its irresistible taste has made it a star appetizer and main course dish worldwide. Made with minced meat (mutton, beef, or chicken) and chana dal, these kababs are juicy, flavorful, and perfectly spiced**. Today, I’ll share my authentic, foolproof Shami Kabab recipe so you can recreate this restaurant-style dish at home!

—

 Ingredients for Shami Kabab (Serves 4-5)

 ½ kg Mutton/Beef/Chicken (minced)
 250g Chana Dal (Bengal gram) – soaked for 30 mins
 1 large onion (100g) – finely chopped
 4-5 Whole Red Chilies (adjust to taste)
 5 cloves garlic (lehsun)
 2-inch ginger (adrak)
 2 bay leaves (tej patta)
 3 green chilies** – finely chopped
 ¼ bunch fresh coriander** (dhaniya) – chopped
**½ tsp garam masala powder**
**Salt** to taste
**Oil** for shallow frying

—

  Step-by-Step Cooking Method

Step 1: Cooking the Meat & Dal
1. In a pressure cooker or pot, add:
– Minced meat** (mutton/beef/chicken)
– Soaked chana dal
– Whole red chilies
– Ginger, garlic, bay leaves
-Salt & ½ cup water
2. Pressure cook for 4-5 whistles (or simmer in a pot until meat is tender).
– If using chicken, steam separately to avoid overcooking.
3. Once cooked, dry any excess water on a low flame. Let it cool.

Step 2: Grinding & Mixing
1. Grind- the cooked meat-dal mixture into a smooth paste.
2. Transfer to a bowl and add:
– Chopped onions, green chilies, coriander
– Garam masala
3. Mix well and adjust salt if needed.

Step 3: Shaping & Frying the Kababs
1. Take a small portion, shape into flat patties (tikkis).
2. Heat oil in a pan on medium flame.
3. Shallow fry the kababs until golden brown & crispy on both sides.

—

  Serving Suggestions
 Hot & Crispy Shami Kababs taste best with:
– Mint chutney
– Buttery parathas or naan.
– Sliced onions & lemon wedges.
– Yogurt dip (raita)

—

Why This Recipe Works?
 Perfect Texture – Chana dal keeps kababs soft inside, crispy outside.
 Restaurant-Style Flavor – Slow-cooked spices & fresh herbs enhance taste.
 Meal Prep Friendly – Freeze uncooked patties for quick frying later!

—

Pro Tips for the Best Shami Kababs
 For extra juiciness, add 1 tbsp roasted gram flour (besan) to the mix.
 Air fryer option? Brush kababs with oil & air fry at 180°C for 12-15 mins.
 Vegetarian twist? Replace meat with soya chunks or mashed potatoes.

—

Final Thoughts:
Shami Kabab is more than just a snack—it’s a culinary heritage of Awadhi cuisine With this easy homemade recipe, you can enjoy melt-in-mouth kababs just like Lucknow’s Nawabs did!

Try it today and let me know how it turns out in the comments!**

—

Shami Kabab recipe, Lucknowi Shami Kabab, homemade kababs, Mughlai kababs, chana dal kababs, minced meat recipe, Indian appetizers, easy kabab recipe, restaurant-style Shami Kabab, best kabab recipe, Awadhi cuisine, kabab with paratha, Ramadan iftar recipes, Eid special dishes.

—