Name: Easy Boneless Chicken Shami Kababs (Instant Pot & Stove Top) Recipe
Prep time: 4 h 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: Indian
Ingredients: 1 lb Boneless Chicken Thighs (trimmed of large fat chunks); 1 lb Boneless Chicken Breast; 1 cup Chana Daal (200g, soaked 4-6 hours or overnight); 1/2 cup Water (Instant Pot version); 2.5 inch piece Ginger (50g); 10 cloves Garlic (30g); 1/2 cup Diced Onion (50-60g); 1 Black Cardamom; 4 Green Cardamom Pods (seeds only or 1 tsp cardamom powder, optional); 2 tsp Whole Coriander Seeds (3-4g); 1.5 tsp Cumin Seeds (5g); 2 tsp Whole Black Peppercorns (5g); 7 Cloves; Small Cinnamon Stick (2 cm / 3/4 inch); 3 tsp Salt (approx 15g, plus more to taste); 2 tsp Chili Flakes (4g); 1/2 cup Cilantro (15g); 1/2 cup Mint (10g); 4-6 Green Chilies; 1/2 Medium Onion (50-60g)

Jump to Recipe·Leave a Review

If you're craving something special, flavorful, and utterly satisfying, let me introduce you to my all-time favorite Easy Boneless Chicken Shami Kababs (Instant Pot & Stove Top) Recipe. These kababs are unbelievably tender, packed with aromatic spices, and perfectly moist thanks to the clever use of boneless chicken thighs and breasts with chana daal. Whether you use an Instant Pot for speed or go the traditional stovetop route for that slow-cooked depth, this recipe promises rich taste and a wonderful texture that melts in your mouth. It’s a game-changer for kabab lovers looking for a hassle-free, home-cooked delight packed with love and flavor.

Ingredients You'll Need

A round white plate with black speckles sits on a white marbled surface, holding six small stainless steel bowls arranged in a circle near the edge. Each bowl contains a different spice: light brown coriander seeds, pale greenish-brown cumin seeds, black peppercorns, white salt, bright red chili flakes with yellow seeds, and dark brown cinnamon powder. Outside the bowls, on the plate, are three whole spices placed near the cinnamon powder bowl—three green cardamom pods, one large dark brown nutmeg, and a small cluster of reddish-brown cloves. The composition is simple and organized with a clean look photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients right is the first step to kabab heaven. Each item here is essential, playing a unique role in building that exquisite balance of spice, aroma, and texture. From the blend of whole spices that give warmth, to the fresh herbs that bring vibrancy, this list ensures every bite bursts with flavor and just the right tenderness.

1 lb Boneless Chicken Thighs: Rich and juicy, perfect for keeping the kababs moist and flavorful.
1 lb Boneless Chicken Breast: Adds a leaner texture that balances well with the thighs.
1 cup Chana Daal (200g, soaked 4-6 hours or overnight): The secret ingredient that binds and softens the kababs, giving them that melt-in-the-mouth consistency.
2.5 inch piece Ginger (50g): Fresh and zesty, it adds brightness and depth to the kabab mixture.
10 cloves Garlic (30g): For that classic savory punch that you can’t skip.
½ cup Diced Onion (50-60g): Sweetness and moisture to round out the flavors.
½ cup Water: Helps the ingredients meld perfectly during cooking.
1 Black Cardamom & 4 Green Cardamom Pods (or 1 teaspoon powder): Aromatic spices that elevate the kababs with subtle warmth.
2 teaspoon Whole Coriander Seeds: Earthy undertones that complement chicken beautifully.
1.5 teaspoon Cumin Seeds: Adds a gentle smoky, nutty flavor.
2 teaspoon Whole Black Peppercorns: For a little heat and pungency that tickles the palate.
7 Cloves: Intensifies the warm spices profile with natural sweetness and spice.
Small Cinnamon Stick (2 cm): Adds a whisper of sweet spice to balance the savory.
3 teaspoon Salt (approx. 15g), plus more to taste: Brings all the flavors together crisply.
2 teaspoon Chilli Flakes (4g): A nice kick of heat that you can adjust to your liking.
½ cup Cilantro (15g): Freshness and a bright herbal note.
½ cup Mint (10g): Cooling and fragrant, balancing the spices beautifully.
4-6 Green Chilies: Adds a lively sharpness—adjust heat by varying the quantity.
½ Medium Onion (50-60 g): For the final green masala that enhances the kabab’s vibrancy.

How to Make Easy Boneless Chicken Shami Kababs (Instant Pot & Stove Top) Recipe

Step 1: Prepare the Spice Mix

Start off by grinding the whole spices—black and green cardamom, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick—into a fine garam masala powder. This fragrant blend is the backbone of the kababs’ warm, complex flavor.

Step 2: Process Ginger, Garlic, and Onion

Next, finely chop or run the ginger, garlic, and half a cup of diced onion through a food processor or chopper. This creates a smooth base that infuses the kababs with sharp and savory notes.

Step 3: Cooking in the Instant Pot

Combine the chicken thighs, chicken breasts, soaked chana daal, ground garam masala, ginger-garlic-onion paste, salt, chili flakes, and half a cup of water in the Instant Pot. Seal the lid and set it to pressure cook for 25 minutes. Once done, natural release to keep juices intact. Then, switch to sauté mode and cook down any excess moisture until the mixture starts to stick to the pot’s bottom, concentrating the flavors.

Step 4: Cooking on the Stove Top

If you prefer a stovetop approach, combine all the same ingredients—except the fresh herbs and green chilies—in a pot with two cups of water. Bring it to a boil, then simmer gently for 45 minutes, until the daal dissolves into a tender, almost paste-like consistency. Increase heat afterward and allow the mixture to dry and stick to the pot bottom before removing from heat. This slow approach deepens flavor beautifully.

Step 5: Incorporate the Fresh Green Masala

Finely mince or food process the cilantro, mint, green chilies, and the remaining half onion separately. This fresh green masala adds vivid color and brightness to your kababs. Mix this into the cooled meat and dal mixture thoroughly, stirring in with care to keep the texture perfect.

Step 6: Shape and Fry the Kababs

Wet your palms to prevent sticking and shape the mixture into kababs of your preferred size. I always recommend frying a test kabab first to adjust salt and seasoning. Keep in mind, fresh kababs carry a punchier flavor than frozen ones. Once the taste is spot-on, fry kababs on medium-high heat for about 1.5 minutes per side until golden and crisp on the outside.

Step 7: Optional Freezing Step

To make your kababs ahead of time, place shaped kababs on a parchment-lined tray and freeze until firm. Then, transfer to an airtight bag or container—they’ll keep beautifully for up to six months, ready for whenever hunger strikes.

How to Serve Easy Boneless Chicken Shami Kababs (Instant Pot & Stove Top) Recipe

Eight round, golden-brown patties with a crispy, crumbly texture are arranged close together on a wooden rectangular board. They have small green herb pieces sprinkled on top, adding a fresh touch. Around the patties, thin slices of purple onion curls provide a light contrast with their delicate, slightly translucent look. The board sits on a white marbled surface, which gives a clean and bright background to highlight the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the ultimate serving experience, garnish your kababs with freshly chopped cilantro, a squeeze of lemon juice, and thinly sliced onions tossed with a pinch of salt and chaat masala. These simple additions bring a zesty brightness that complements the spiced meat beautifully.

Side Dishes

These kababs are heavenly when paired with a refreshing mint yogurt raita or a tangy tamarind chutney. A side of warm, soft naan or room-temperature paratha adds the perfect bread element for a truly satisfying meal.

Creative Ways to Present

Thinking beyond the plate, try stacking kababs inside a warm pita with crisp lettuce, sliced cucumbers, and a drizzle of spiced mayo or green chutney for a delicious wrap. Alternatively, turn them into appetizers by slicing into bite-sized pieces and serving with colorful dipping sauces for your next gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your kababs in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to four days—perfect for a quick snack or a protein-packed addition to lunchboxes.

Freezing

For longer storage, freeze the kababs as described above. Freezing preserves their taste and texture wonderfully, so you’ll have homemade kababs ready at a moment’s notice.

Reheating

To reheat, thaw frozen kababs gently in the fridge or at room temperature, then shallow fry until heated through and crisp again, about 1.5 minutes per side. You can also reheat them in a hot oven to maintain their exterior crispiness while warming inside.

FAQs

Can I make these kababs with just chicken breast or just thighs?

Absolutely! While the mix of thighs and breast gives the perfect balance of moisture and leanness, you can use one or the other. Just note that using only breast might make kababs a little drier, so adding a bit of extra chana daal or a splash of water can help keep them moist.

Is soaking chana daal necessary?

Yes, soaking the chana daal softens it which is crucial for achieving that tender, melt-in-your-mouth texture and binding the kababs properly. Overnight soaking is best, but even 4-6 hours works well if pressed for time.

Can I use a blender instead of a food processor for the kabab mixture?

A blender can work if it has a pulse feature, but a food processor is preferred as it handles the tough meat and lentil mixture more efficiently and provides a better texture without over-processing.

How spicy are these kababs?

They have a moderate kick from the chili flakes and green chilies, which you can adjust easily. Remove some or all of the chilies for a milder version or add extra chili flakes if you want it hotter.

Can I bake these kababs instead of frying?

Yes! For a healthier alternative, bake the shaped kababs on a greased tray in a preheated oven at 375°F (190°C) for about 20-25 minutes, turning halfway through to ensure even cooking and crispiness.

Final Thoughts

I honestly cannot recommend this Easy Boneless Chicken Shami Kababs (Instant Pot & Stove Top) Recipe enough—it’s a wonderfully comforting, aromatic dish that brings people together effortlessly. Whether you’re making it for a family meal or an impressive party platter, it delivers every time with its rich flavors and melt-in-your-mouth texture. So go ahead, give it a try and treat yourself to homemade kababs that rival your favorite restaurant's!