Real Shami Kebab Recipe | ईद स्पेशल शमी कबाब बनाने की रेसिपी | Shikampuri Kabab | Chef Kunal Kapur

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 339.4K views Apr 16, 2023

Shami possibly comes from the urdu word sham (evenings) and shami or shammi kebab points to the kebab served in the evening. But not just any evening but a special one where there was Sharab (alcohol) & Shabab (youth). Nawabs of yore infamously had sinful evenings of dance, music, entertainment and the kebabs that reminds of those sinful evening came to be known as shami kebab. Hey there, welcome to my YouTube channel! With Ramadan just around the corner, I wanted to share with you my favourite recipe for Shami Kebab. This dish is perfect for breaking your fast during Ramadan and will surely be a hit with your family and friends. In this tutorial, I'll walk you through step-by-step how to make Shami Kebab from scratch.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Shami Masala

Bayleaf (तेज पत्ता) - 3 nos
Black cardamom (काली ईलाइची) - 3 nos
Peppercorns (काली मिर्च) - 2 tsp
Mace (जावित्री) - 2 blades
Cinnamon 1” long (दालचीनी) - 2 nos
Cardamom (ईलाइची) - 10 nos
Cloves (लौंग) - 6-7 nos
Coriander seeds (धनिया बीज) - 2 tbsp
Caraway (शाही जीरा) - 1 tsp
Cumin (जीरा) - 2 tsp
Dry red chillies (सूखी लाल मिर्च) - 5-6 nos

For Cooking

Ghee (घी) - 2 tbsp
Mutton boneless (बोनलेस मीट) - 500 gms
Mutton Nalli (मटन नल्ली) - 2 pc 100gms
Ginger, chopped (अदरक)- 1 tbsp
Garlic, chopped (लहसुन) - 1½ tbsp
Green chillies, slit (हरि मिर्च) - 3 nos
Turmeric (हल्दी) - ½ tsp
Salt (नमक) - to taste
Onion, medium (प्याज़) - 2 nos
Chana dal (चना दाल) - ½ cup
Water (पानी) - 2 cups
While Mixing:
Mint leaves (पुदीना) - handful
Coriander leaves (धनिया पत्ता) - handful
Green chillies, chopped (हरि मिर्च) - 1 no
Eggs (अंडा) - 1 no
Ghee (घी) - for frying

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Real Shami Kebab Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.