Instant Pot Chicken Shami Kababs

Instant Pot Chicken Shami Kababs
Yields4 Servings
DifficultyBeginnerPrep Time15 minsCook Time30 minsTotal Time45 mins
 ¾ cup Chicken, Skinless, BonelessCut into small cubes
 ¼ cup Chana DaalSoaked and Rinsed
 ¼ cup Yellow OnionRoughly chopped: 3/4 inch chunks
 ½ tbsp Ginger Paste
 ½ tbsp Garlic Paste
 4-6 Pieces Whole Dry Red Chili
 2 tbsp Oatmeal
 ¼ cup Water
 ¼ cup Yellow OnionFinely chopped: 1/4 inch chunks
 1 tsp Gram Masala
 ¼ tsp Salt
 ½ Lemon or LimeFresh squeezed juice
 ¼ cup Cilantro, Washed and Rinsed
 ½ tbsp Canola Cooking Oil
 ¼ cup Egg Whiteor 1 medium egg

Soak the chana daal for a few hours, rinse, and pat dry.


Remove all the visible skin or fat from the chicken. Wash, pat dry, and cut into small cubes.


Follow the manufacturer’s direction to turn on your instant pot to sauté mode for pre-heating.


Now in the pre-heated instant pot, add chicken, soaked chana daal, roughly chopped onions, ginger paste, garlic paste, whole dry red chili, and water. Mix the ingredients well with a spoon. Turn off the sauté mode and switch the pot into pressure cooker mode with timer for 30 minutes. Make sure the lid is properly closed per manufacturer’s direction.


Once the pressure cooker mode is completed, carefully turn the knob on the top of the lid to vent. Turn on the sauté mode, carefully open the lid and add the oatmeal. Mix well.


Next, with the back of a spoon, mix and smash the chicken and daal mixture to form a soft dough.


Turn off the instant pot and let it cool before transferring the kabab dough into a bowl.


Add gram masala, salt, finely chopped onions, cilantro, and fresh lemon or lime juice.


Knead the ingredients well and divide the kabab dough into 8 balls. Using the palm of your hands, flatten each ball into a kabab.


In a bowl, separate and beat an egg white.


Add a few drops of canola oil in a pre-heated non-stick frying pan (you may use a basting brush to brush some oil on the pan).


Dip both sides of the kabab into the egg white and place on the pre-heated frying pan (you may place 4 kababs at a time)


Shallow fry each side on medium heat for 2-3 minutes. Add a few drops of oil on the top of the kabab, carefully flip, and cook for another 2-3 minutes or until it is golden brown.


Repeat the same process with the remaining 4 kababs and enjoy with your favorite chutney!

Chef's Tip:

This is a great recipe that can be done on the stove without using an instant pot. If preparing this recipe without instant pot, simply increase the water as needed for desired dough consistency (step 4).


Nutrition Facts

Serving Size 2 Kababs (82g)

Servings 4

Amount Per Serving
Calories 130Calories from Fat 25
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 35mg12%
Sodium 190mg8%
Potassium 25mg1%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 2g
Protein 16g32%

Calcium 2%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Honey Garlic ShrimpsChoice of your vegetable (bell peppers, onions, squash etc.) can be added to the skewers in between the shrimps.
Succotash with Poached EggsNutrition values listed include 1 poached egg per serving. Additional eggs can be added to the recipe if desired, however, each egg will add an additional 74 calories and 6 g protein to the nutrition analysis listed on the label.
Greek Style Chicken Skewers1. Can substitute vegetables with any vegetable of your choice. 2. If skewers are not available, then can use the oven at 400 degrees for 20-25 mins cooking time.