500 gm boneless chicken, cut into cubes

1 tbsp.chopped fresh coriander stems

1 tsp.garlic paste

1 tsp.ginger paste

3 green chillies chopped (or to taste)

1 tsp.salt

1 medium onion, chopped

1/3 cup chickpea lentils/channa daal (soaked for at least 4 hours)

1 potato, peeled and cubed

1 tsp.cumin powder

1/4 tsp.turmeric powder

1 tbsp.lemon juice

Other Ingredients:

1 egg, lightly beaten

1 tsp.garam masala

2-3 tbsp.chopped fresh coriander

1 tbsp.channa/lentil flour

1-2 tbsp.breadcrumbs(if needed)

1 tbsp.lemon juice


  • Put the chicken with all the ingredients in the first batch into a pan.
  • Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.
  • Allow this mixture to cool completely. Then grind the mixture until smooth.
  • Turn it out into a bowl and add the channa flour and HALF of the beaten egg.
  • Add the garam masala, lemon juice and chopped coriander. Give everything a good mix. If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
  • At this point you can refrigerate or even freeze the mixture until needed.
  • When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.
  • You can dip them in egg before frying if you want, but I prefer my shamis to have a nice crispy coating so I never dip them in egg.