How to Make

1. 1.

   Prep and Simmer the Base

   Soak chana dal for at least 30 minutes. In a deep pan, combine chicken breasts, garlic, salt, cumin seeds, coriander seeds, Kashmiri chillies, and ½ cup water. Let it simmer on medium heat for 20 minutes, or until the chicken is tender.

2. 2.

   Add Chana Dal and Cook Down

   Drain the soaked dal and add it to the pan. Cook it all together for another 60 minutes until the lentils soften and water nearly evaporates. Add water if needed. What you get should be thick and mashable—perfect for shaping your shami chicken kebab recipe.

3. 3.

   Mix In Flavour and Cheese

   Once the chicken mix cools slightly, mash it well with a wooden spoon. Stir in eggs, grated onion, coriander leaves, Kashmiri chilli powder, garam masala, and the cheesy goodness of Britannia The Laughing Cow Cheese. This adds that perfect melt to your aromatic Shami kebabs recipe.

4. 4.

   Shape into Kebabs

   Divide the mixture into equal parts and shape into flat round patties. For that perfect party look, use a cookie cutter or ring mould.

5. 5.

   Bake to Perfection

   Preheat oven to 180°C. Lightly oil the kebabs and place them on a greased baking tray. Bake for 35 minutes, flipping once at the halfway mark. They should come out golden, firm, and ready to impress.

6. 6.

   Serve It Right

   Serve hot with mint chutney, onion rings, or lime wedges. These chicken shami kababs are sure to be the talk of the evening.