Chicken shami kebabs

Name: Chicken shami kebabs
Prep time: 15
Cook time: 1
Total time: 75 minutes
Yield: Serves 2, or 4 as a starter or side dish
Ingredients: 200g (1 cup) Split chana lentils, washed and soaked in water for at least 30 minutes; 600g (1lb 5oz) Boneless chicken thighs, cut into 3 pieces each; 6 Garlic cloves, roughly chopped; 1 Level tsp Fine sea salt; 1⁄2 tsp Cumin seeds; 1⁄2 tsp Coriander seeds, lightly crushed; 6 Dried Kashmiri chillies, roughly chopped; Approx. 1 Litre (4 cups) water; 2 Eggs; 1 Medium onion, grated and squeezed of excess moisture; 2 tbsp Coriander (cilantro) leaves, finely chopped 1; 1 1⁄2 tsp Kashmiri chilli powder; 1 tsp Garam masala; Rapeseed (canola) oil, for shallow-frying; 2 Limes, quartered; Green chilli and coriander chutney; 1 White or red onion, thinly sliced

Dan Toombs' shami kebabs are a winner for any meal

By Dan Toombs

27 September 2024

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The goal with these amazing chicken shami kebabs is to get the exterior a crispy, deep golden brown with a soft, somewhat stringy texture in the centre. Just follow this recipe and you will be in shami kebab heaven. You could just serve them with quartered limes, which you squeeze over the kebabs at the table, but I like to serve them with the sliced onions and the green chilli and coriander chutney on page 169, which I had them with on several occasions in Delhi.

This recipe is an extract from Curry Guy Chicken: Deliciously Spiced Recipes From South And Southeast Asia by Dan Toombs (Quadrille).

Next, why not try one of our tempting chicken curry recipes from the House & Garden archive?

Recipe notes