Kebabs are one of the most famous food in India, Shami Kebab is a special type of Kebab where the Chicken is mix with Dal or Pulses.
In this Blog I will take to the ride of favour that works for cooking the most Authentic Shami Kebab in just 3 Easy Steps.
- History Of Origin
- Method Of Preparation
- Nutritional Information
- From Where To Try Shami Kebab
|Place Of Origin||Indian Subcontinent|
|Variations||Chicken, Meat, Fish, Soybean|
1.History Of Origin
The method of cooking large pieces of meat roasted on spits is even mentioned in Mahabharata
There is also traces that this style of cooking is also used seven hundred and ninety thousand years back in Middle East
But the modern kebab originated in Persia and Turkey in medieval time this dish is speeded around the world Muslims and Muslims Dynasties over the World in India
The Delhi Sultanate used to have Kebab in the Royal Kitchen even the common subjects used to have kebab with nan at their breakfast.
One Theory proves that Shami Kebab is originated from India Subcontinent and it is popular dish of modern day in India, Bangladesh and Pakistan,
Shami Kebab is specially served as an appetizer to guest in Some parts of India and Bangladesh like Uttar Pradesh, Dhaka, Sindh, Kashmir and Panjab, Shami Kebab is also sometimes served during Eid with Sheer Khurma.
There are lots of theories behind the Etymology of Shami Kebab, one theory explains that the name derived form the Urdu word Shaam means evening it may also derived from a fragrance of ittar known as Shamama,
The name of Shami Kebab can also referred Bilad al – Sham which is the modern Syria many cooks during the middle age of Mughal Empire might have first prepared the dish from where the name of the dish might come form,
Till now the actuality of Etymological derivations is not proven
The Etymology of Shami Kebab exists under many theories
- Chicken Boneless
- Chana Dal
- Red Chilli Powder
- Turmeric Powder
- Red Chilli
- Black Cardamom
- Black Pepper
- Coriander Leaves
- Mint Leaves
- Green Chilies
4. Method Of Preparation
The method of Preparation of Shami Kebab is divided into three stage first cooking the Chicken with Dal,
The second stage preparing the dough of Chicken and
The third and the last stage frying the Kebabs into the oil.
Cooking The Chicken With Dal
We have to first wash Chana Dal and soaked the dal for almost 2 hours to 4 hours and
After that drain the water the process of soaking the Dal helps to gives Kebab a nice and Soft texture.
Then we should take an empty pot and turn on the flame of the gas stove then add the soaked Chana Dal into the Pan and
Then add the boneless Chicken, ginger, garlic, turmeric powder, red Chilli powder, chillies, cinnamon, cardamom and pour little bit of water and cook it by covering the pot with lit.
Making The Dough Of The Cooked Chicken
After the Chicken is cooked here comes the second stage cooking the Kebabs making the dough of the cooked Chicken and Dal.
We should understand that the dal and chicken is cooked together.
When all the water evaporates we will blend it into a mixture grinder make sure that the mixture should be dry in texture
Then add cinnamon powder, crushed black cardamom, crushed green cardamom, crushed black pepper, mace, cumin, finely chopped coriander leaves and mint leaves and add some salt into the mixture and mix it well
Now take another bowl and break few eggs into the bowl and mix the albumin and yolk of the eggs properly otherwise it may hamper the texture of the Kebabs, then we should add the mixed eggs into the Chicken Dal mixture and mix the mixture well.
Frying Of The Kebab
Here come the last stage where we will fry the Kebabs into the oil
For that we have to first make balls from the dough then flatten the dough to a round disc
Then we will take an empty pan and turn on the flame of the gas stove and let the pan to be heated
and then we will pour some oil into after the pan is heated up then we should add the disc Kebab into the pan and shallow fry it well from both the sides
We should make one thing clear that it should not remained undercooked from inside
Many people used to deep fry the kebabs but according to me shallow fry gives more flavours to the Kebabs and it remains juicy and soft from inside and crunchy from outside.
After the Kebabs are shallow fried the Shami Kebab is ready to be served with onions, lemon and green chutney and can kill anyone with its fragrance and mesmerizing flavours of spices and Chicken.
If you love reading this Recipe you can also read the recipe of Butter Chicken.
5. Nutritional Information
One piece of Shami Kebab contains 188 calories,
10 g of Carbohydrates,
9 g to 11 g fats the amount could be much higher if you use more amount of oil frying there are two options first we can deep fry the Kebabs and
We can also shallow fry it the amount of fat is much lower in the case of shallow fry so it is I recomend you to do shallow fry of the Kebab and
It also have 15 g to 18 g of Protein depending upon dal to Chicken Ratio.
Shami Kebab also contains a large range of varieties of micronutrients
Such as Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E
Calcium, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic acid, Phosphorus, Riboflavin, Selenium, Thiamine and Zinc.
6. From Where To Try Shami Kebab
Shami Kebab is famous all over India and some Parts of Bangladesh,
So there is no particular place from you can try Shami Kebab, but you can try it from any renowned place in Panjab or Kashmir,
Where I remember that I have eaten the best Shami Kebab from the Steets of Dhaka. Me and my mother were in a tour of Dhaka in Bangladesh
It was the day when we planned to have a visit to the most famous temple in Bangladesh the Dakheswari Temple.
After have the tour of the temple we take the taste of the lifestyle of main city of Dhaka
From street of the city We have frist tried Shami Kebab
I have never thought that Chicken can go such a well with Dal.
Chicken and Dal or Pulses.
The alternatives other than Chicken in Shami Kebab are Meat, Soyabeans, Panner, Fish prawns, mushrooms, rajma and many mores.