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Pakistani Shami Kababs (Chicken Kebabs)

June 14, 2018 By Darlene at International Cuisine

Pakistani Shami Kababs (served with a green chutney) were the perfect start to our International Cuisine meal.

Pakistani Shami kababs, sometimes spelled Shammi or Shani, are a staple on the streets of Pakistan.  They are often made of chicken although mutton is also commonly used.  They are a soft, silky, treat, packed with rich flavors garlic, cumin, coriander, ginger, cinnamon, turmeric and of course some heat from chili peppers.  These are a delectable appetizer, especially when accompanied with green coriander chutney.

4 Pakistani Shami kebabs alongside green chutney dipping sauce

Kababs come in many varieties and these are made into little patties.  Often, when we think of Kebabs, we think of meat on skewers, but the truth is Kebabs( or Kababs) come in many different forms. These Pakistani Shami Kababs are made with chicken that is first cooked and then finely pounded with the mixture of spices, using a mortar and pestle.

Historian Lizzie Collingham in her book Curry: A tale of  cooks and conquerors , talks about the Shami Kebab at length, here is one anecdote that I enjoyed.

Nawab Asaf-ud-Dulah’s love of food is also said to have led to the invention of the Shami kebab. This is one of Lucknow’s many contributions to kebab cookery. (Lucknow is a large city in Northern India)

Indeed, Asaf-ud-Dulah became so fat that he could no longer ride a horse. He managed to gain vast amounts of weight despite the fact that his ability to chew was compromised by the loss of his teeth. Shami kebabs are supposed to have been created in order to accommodate this problem.

Shami Kababs are often served with a tomato chutney like ketchup, or  a green chutney, which I made. Delicious.

These Shami kababs are freezeable, before you fry them, so you can always have a batch on hand for an unexpected visitor or a quick lunch.  They are also delicious in a sandwich, simply wrapped in a piece of naan bread.   (Lesson learned, If you do freeze them don’t let them thaw all the way out before you fry them up or they tend to fall apart.)

Shami kababs are not only loved in Pakistan but also loved in India, Bangladesh and Nepal. If you like this recipe be sure to check out the other neighboring countries for more delicious recipe ideas.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

What is your favorite Pakistani dish?  I’d love to learn.  Just leave me a comment below.

Please note that this post may contain affiliate links in which I earn a small commission however, will not affect the price you pay. I thank you for your support!

4 golden chicken patty kebabs alongside green chutney dipping sauce
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4.29 from 7 votes

Pakistani Shami Kababs

A soft and silky fried kabab in the shape of a patty.  They are filled with wonderful flavors like garlic, cumin and coriander that are sure to entice the palette.  Enjoy them alongside a green chutney for a real treat.
Course Appetizer
Cuisine Pakistani
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 337kcal
Author Darlene at International Cuisine

Ingredients

  • 2 lbs Chicken pieces with bone and skin
  • 4 cups water
  • 1 cup yellow split peas rinsed and soaked if necessary
  • 1 medium red onion chopped
  • 1 head garlic peeled
  • 2 inches ginger sliced
  • 5 green chilies
  • 5 red chilies dried
  • 2 cubes Chicken bouillon
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 3 cinnamon Sticks
  • 3 black or green cardamom Seeds
  • 1/2 tsp turmeric powder
  • 5 Tbsp Coriander, Fresh
  • 1 tsp black pepper
  • 1 tsp salt or to taste
  • mint leaves optional
  • 2 eggs
  • 2 Tbsp vegetable oil for frying

For the Green Chutney

  • 1 cup coriander, fresh
  • 1/8 cup water
  • 2 cloves garlic minced
  • 2 green chilies
  • 1 Tbsp yogurt. full fat or greek
  • 1 tsp salt or more to taste

Instructions

  • Rinse the yellow split peas and soak if necessary per package directions
    A strainer full of yellow split peas being rinsed
  • In a large pot or wok  add in the four cups of water and chicken pieces and turn on heat to medium high. 
  • Add in the split peas, onion, garlic, ginger, turmeric, chilies, cardamon, chicken bouillon, cinnamon, coriander seeds and cumin seeds, salt and pepper.  Mix well, bring to boil and then reduce heat to simmer and let cook for about 45 minutes. .
    a wok full of all the shami kebab ingredients simmering on the stove
  • Remove the chicken to de-bone it while allowing the ingredients to continue to cook in the pot. It is is easy to use two forks remove the skin and shred the chicken from the bone.  When finished add it back into the pot
    A pile of freshly shredded chicken
  • Mix well and cook until the split peas are tender.  Turn off heat and remove the cinnamon sticks. 
  • In a mortar and pestle pound the mixture a little bit at a time until you get a smooth consistency.  Put in a bowl and add in the fresh coriander and mint if using.  If  you like heat you add a couple more chopped green chilies as well. Mix well.
  • Using you clean hands pick up a small handful of the mixture and roll into a ball, (about the size of a golf ball)  Flatten the ball to make a patty. Set the patties on a plate. Repeat until all the mixture is gone.
    a plate full of shami kababs ready to fried.
  • Whisk two eggs into a bowl large enough to dunk the Kababs.
  • In a frying pan, heat the oil on medium high, dunk the kabab into the egg and then fry them just a few minutes on each side until golden brown.  Remove with spatula and set on paper towel to remove any excess oil.
  • Serve hot with ketchup or green chutney.

For the green chutney

  • Put all the ingredients except  the yogurt into a food processor or blender  to combine all the ingredients. Once all combined put into a bowl and stir in the yogurt.  Taste for salt and serve with the hot shami kabab's.

Video

Nutrition

Serving: 8g | Calories: 337kcal | Carbohydrates: 24g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 800mg | Potassium: 560mg | Fiber: 9g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 49mg | Calcium: 75mg | Iron: 3.3mg

Filed Under: Appetizer, Pakistan, Recipes

Chicken Karahi – A Pakistani Chicken Curry

June 14, 2018 By Darlene at International Cuisine

Choosing a main dish for Pakistan was not an easy task.  Technically, there is not a “national dish” for Pakistan. Yet, there are so many wonderful candidates like: daal roti, which is lentils with flat bread, biryani, a spiced, rice dish with meat, (that some say should be the national dish), nihari, a slow cooked stew, usually made with mutton or goat, and aloo gosht, which is a meat, typically mutton,  and potato gravy.  In the end, I chose a Pakistani, chicken curry dish called chicken karahi which is ubiquitous there. chicken karahi in a bowl with naan bread and raita

Karahi is the name of the pot that the dish is cooked in; shaped similar to a wok but with two handles.  I only had two serving dishes in the shape of a karahi but you can get an idea of what it looks like.  They make for a perfect plating solution.

Pakistani food, like Indian food, is known for its exotic flavors that will excite your senses, as you cook this most fragrant dish.  The main spices and flavors in this chicken karahi are: ginger, garlic, cumin, chili powder, turmeric, fenugreek and garam masala.   Garam masala is a spice blend used often in Pakistani and Indian food which can be purchased here, if you can’t find it at your local market.  The Pakistani chicken karahi is garnished with fresh coriander, freshly sliced ginger and fresh chilies, that you can adjust for heat, to your liking.

Sometimes yogurt is added into the Pakistani chicken karahi itself, or it can be served with raita, which is a creamy, yogurt sauce flavored with cucumber and mint.  It has a cooling effect which works well with the spicy karahi.  I decided to mix grated cucumber, mint and yogurt into the green coriander chutney which I made for the Shami kababs (that was the appetizer I made for our Pakistani, International cuisine meal.)  It was the ultimate accompaniment.

We served the Pakistani chicken karahi with a kachumber salad.  Salad is typically served along side a Pakistani meal, not as a separate course.  Be sure to get the recipe here. With our meal we had naan bread, which can be used to scoop up the curry.  Remember to eat with only the right hand (this is customary there.)

Did you know that Pakistan makes more than half of the world’s soccer balls?  If you would like to learn even more about Pakistan, go to, “Our Journey to Pakistan,” and get even more great, authentic recipes.

If you have ever been to Pakistan, tell me about your favorite Pakistani dish.  I would  also love to know how this recipe, chicken karahi, worked for you. If you are looking for authentic Karahi serving dish, I love this but there are many choices.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this post may contain affiliate links in which I may earn a small commission but does not in any way affect what you pay.  I thank you for your support. If  you would like to get a cooking Karahi (also called Kadahi) this is one that looks good here .

chicken Karahi
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4.6 from 32 votes

Chicken Karahi (Pakistani Chicken Curry)

A wonderful main chicken curry dish from Pakistan.  Enjoy it with a kachumber salad and some fresh naan bread for an authentic Pakistani meal!
Course Main Dish
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 285kcal
Author Darlene at International Cuisine

Ingredients

  • 1 Tbsp Vegetable oil
  • 2 Tbsp ghee
  • 1 inch Ginger fresh, peeled and minced
  • 2 cloves garlic peeled and minced
  • 1 lb. chicken breast cut into bite size pieces
  • 3 tomatoes medium, diced
  • 2 green chilies seeded and chopped add to your heat tolerance
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tsp fenugreek ground
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes or more if you like heat
  • 1/2 tsp turmeric ground
  • 2 Tbsp cilantro fresh, chopped

For the raita

  • 1/2 cucumber peeled and rough chopped
  • 2 Tbsp cilantro fresh
  • 1 Tbsp mint fresh
  • 1/4 tsp coriander ground
  • 1/4 tsp cumin ground
  • 1/2 cup yogurt, plain
  • salt to taste

Instructions

  • In a karachi or wok heat the oil and ghee over medium high heat.
    Add in the garlic and ginger and stir until fragrant.
    wok with ghee and oil
  • Add the chicken pieces and cool until cooked on all sides.
  • Reduce the heat add in all the other ingredients except the cilantro and mix well.
    a wok filled with chicken tomatoes spices for chicken karahi
  • Cover and simmer until the chicken is cooked through and the liquid has cooked down.  It should take about 20 minutes.  If you have too much liquid remove the lid and cook for another 5 to 10 minutes until thickened
    a wok full of chicken curry called Karahi
  • Serve the Karahi with the cilantro and you can also serve with additional chilies and ginger as well.  It is best served hot and with some naan bread and a green coriander chutney or riata.
    chicken Karahi with naan bread and chilies

For the raita

  • In a blender or food processor mix together all the ingredients except the yogurt.  One well blended stir place in a bowl and stir in the yogurt.  Add salt to taste

Video

Nutrition

Calories: 285kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 825mg | Potassium: 758mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1180IU | Vitamin C: 18.6mg | Calcium: 65mg | Iron: 1.7mg

Filed Under: Main Dish, Pakistan, Recipes

Kachumber Salad (Pakistani Chopped Salad)

June 14, 2018 By Darlene at International Cuisine

Kachumber salad is a very common, chopped style, salad, loved in Pakistan.  In fact, kachumber literally means, cut into small pieces.  It is pronounced, ku-chum-ber.  However, it is no ordinary salad.  A spicy, hot and tart spice blend called, chaat masala, makes this one extra special.

a bowl of chopped tomatoes, cucumber, onions all mixed together with mint and coriander, Kachumber salad

The spice blend can vary, based on your favorite flavors.  The tartness usually comes from amchoor (mango powder) and/or tamarind powder.  The spiciness comes from chili powder.  It also includes other aromatic flavors like: cumin, coriander and ginger.  Black salt (which is a rock salt) is another important ingredient in chaat masala.   You probably won’t find this salt in your local grocery store, but you can find it here, or perhaps at an Asian or Indian market (sometimes it is spelled chat masala).  You can always try your hand at making your own signature spice blend as well. It is delicious on fruit and eggs too!

In Pakistan, salads are served along with the main meal and not as a separate course.  Kachumber salad is usually made with  tomatoes, cucumber and onion and any variety of fresh herbs.  You can use any vegetables you have on hand.  I have had kachumber salad made with carrots, radishes and cabbage.  You just want to chop up the vegetables in small equal sizes, for a proper kachumber salad.

The other nice thing about this salad is, it is only dressed with lemon juice, so it is super healthy.

We served our kachumber salad along with the main dish called, chicken karahi and fresh naan bread.  The naan bread makes the perfect implement to scoop up the fresh and crisp kachumber salad.  To enjoy a kachumber salad, as you would in Pakistan, make certain to only use your right hand to eat your food.  Utensils are not typically used. (The left hand is considered to be unclean.)  If you are invited into a Pakistani’s home, remove your shoes before entering the home.  You will likely sit on a dastarkhan (cloth or rug covering) on the floor.  Make certain not to point your feet toward anyone, as that is considered rude.

If you would like to learn more about Pakistan, be sure to read, “Our Journey to Pakistan”

For even more countries and recipes from around the world, join the culinary and cultural journey.  It’s free just sign up below. You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note, that this post contains affiliate links, in which I may earn a small commission, but this does not in any way affect what you pay.  I thank you for your support.  You can also find more authentic Pakistani dishes and recipes for the other countries of the world  under the “Journey by Country” page at Internationalcuisine.com and join the journey for regular updates.

 

a bowl of tomatoes, cucumber, onions all mixed together with mint and coriander.
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4.38 from 8 votes

Kachumber Salad

An authentic Pakistani salad recipe called Kachumber salad.  It uses a spice called chaat masala that takes this salad from ordinary to extraordinary,  A chopped style recipe you will love.
Course Salad
Cuisine Pakistani
Prep Time 10 minutes
Servings 4
Calories 36kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cucumber peeled and chopped
  • 2 tomatoes medium size chopped
  • 1 red onion small size chopped
  • 6 mint leaves chopped
  • 1/4 cup cilanto chopped
  • 1/2 lemon juice of
  • 1 teaspoon chaat masala

Instructions

  • Put all the vegetables in a bowl along with the fresh herbs and toss gently all together.
  • Squeeze or pour the juice of one lemon over the chopped salad
  • Sprinkle over the chaat masala and mix well.

Video

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 6mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 20.8mg | Calcium: 30mg | Iron: 0.5mg

 

Filed Under: Pakistan, Recipes, Salad, Vegetarian

Shahi Tukra – A Pakistani Royal Dessert

June 14, 2018 By Darlene at International Cuisine

Shahi Tukra is a sweet treat created for royalty.  In fact, Shahi means royal and tukra means piece in Urdu.  It actually originated in the area of what is today called Pakistan, during the Mughal Era.  Arab nobility ruled Mahmudabad, just 35 miles from Lucknow, from the 16th century until 1947, when the partition of India and Pakistan changed the fate of the Muslim aristocracy.  Despite the partition, the royal cuisine lives on and  shahi tukra  is still loved in India and Bangladesh where this recipe is also very popular.  Shahi tukra is a rich and royal piece, indeed.

A plate of bread fried in ghee and soaking in a milk mixture and garnished with nuts.

Shahi  tukra is a bread pudding.  It has bread that is first fried in ghee (clarified butter) and then covered with what is known as rabadi, a milk mixture.  There are more healthful recipes that call for the bread to be baked instead of fried.  However, to get the true flavor, it really should be fried in ghee.  You can make your own or buy it here. It is royal dessert after all.

The milk is flavored with cardamom, saffron and sweetened with condensed milk and sugar.  Some recipes only use sugar and not the sweetened condensed milk.  There are many recipes for this beloved dish.  The variations also include the toppings, sometimes raisins or other fruits are added.  This one is made with three different types of nuts; almonds, pistachios and cashews.  Of course feel free to use your own favorite toppings.

Did you know that after the partition was announced in 1947, the subcontinent descended quickly into riots and bloodshed?  The legacy of that violent separation has endured, resulting in a bitter rivalry between India and Pakistan.   If you would like to learn more be sure to check out “Our Journey to Pakistan.”

If you have ever been to Pakistan, please describe your favorite Pakistani dish in the comments below.  I would  also love to know, if you make this recipe, how you liked it.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this post may contain affiliate links in which I may earn a small commission but does not in any way affect what you pay.  I thank you for your support. You can also find more authentic Pakistani dishes and recipes for the other countries of the world  under the “journey by country” at Internationalcuisine.com and join the journey for regular updates.

A plate of bread fried in ghee and soaking in a milk mixture and garnished with nuts.
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3.84 from 6 votes

Shahi Tukra

Shahi tukra is A dessert made for royalty.  Similar to a bread pudding, a sweet treat indeed.
Course Dessert
Cuisine Pakistani
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 459kcal
Author Darlene at International Cuisine

Ingredients

  • 2 1/2 cups whole milk
  • 1/4 cup sweetened condensed milk
  • 1 Tbsp sugar
  • 2 Tbsp Milk powder
  • 3 pods cardamom
  • 4-5 strands saffron
  • 3 Tbsp ghee
  • 8 slices white bread crust removed
  • 1 Tbsp cashew nuts chopped
  • 1 Tbsp almonds chopped
  • 1 Tbsp pistachios chopped

Instructions

  • In a thick bottom pot, add in the milk, sweetened condensed milk, sugar, cardamom pods and saffron strands.  Turn the heat to a medium and bring to a boil, stirring occasionally so it does not stick or burn
  • When it comes to a boil reduce the heat to low and continue a low simmer until it reduces by about half.  This will take about 10-15 minutes. Continue to stir on occasion.
  • Add in the milk powder and stir until smooth.  Remove the cardamom pods. Set the milk mixture aside.
  • The bread crusts should be removed and you can make a shape like either a triangle or 4 squares.  I cut them diagonally to make triangles. 
  • In a fry pan, melt the ghee.  When warm add in the bread pieces and cook until golden brown and flip over.  You may want to add more ghee if needed.  Transfer to a plate when browned.
    golden brown toasted bread on platter
  • Arrange the fried bread on a serving platter and pour over the rabadi (milk mixture).
  • Garnish with nuts.  This dish can be served either hot or chill in the refrigerator for 30 minutes before serving.
    a plate of shahi tukra fried bread covered with milk and nuts

Video

Nutrition

Calories: 459kcal | Carbohydrates: 49g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 351mg | Potassium: 450mg | Fiber: 2g | Sugar: 25g | Vitamin A: 335IU | Vitamin C: 1.7mg | Calcium: 400mg | Iron: 2.4mg

Filed Under: Dessert, Pakistan, Recipes

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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