Here’s a simple homemade Chicken Salami recipe — tasty, high in protein, and without the preservatives and additives you’d find in store-bought versions.
🍗 Homemade Chicken Salami Recipe
Prep Time: 20 min
Cook Time: 30–40 min
Chill Time: 4–6 hours or overnight
Makes: 1 log (about 500–600g)
📝 Ingredients:
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500g boneless chicken breast or thighs (skinless), minced or ground
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1 tbsp garlic paste
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1 tbsp ginger paste
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1 tsp black pepper powder
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1 tsp red chili flakes (optional)
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1 tsp paprika or Kashmiri red chili powder (for color)
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1 tbsp vinegar or lemon juice
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1 tbsp soy sauce (optional for umami)
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1/2 tsp salt (adjust to taste)
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1/2 tsp sugar
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1/2 tsp nutmeg powder or allspice (optional – for a deli-style flavor)
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1 tbsp cornflour or all-purpose flour (for binding)
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1 egg white (optional – helps binding)
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1 tsp olive oil or any neutral oil
🧂 Optional Add-ins:
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Finely chopped olives
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Finely chopped green chilies
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Finely chopped herbs (parsley, coriander, thyme)
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Crushed black pepper or mustard seeds (for texture)
🔪 Instructions:
1. Prepare the Mixture
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In a bowl or food processor, combine all ingredients.
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Blend until you get a smooth, sticky dough-like paste.
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Taste test by frying a small portion to adjust seasoning.
2. Shape the Salami
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Place the mixture on a large piece of cling film or parchment paper.
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Shape it into a tight log (around 2 inches thick), rolling tightly to remove air pockets.
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Wrap with foil over the plastic for extra firmness.
3. Cook the Salami
Choose one of the following methods:
a) Steam Method (recommended)
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Steam the wrapped log in a steamer or over boiling water for 30–40 minutes.
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Let it cool completely before unwrapping.
b) Boil Method
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Boil the log (in foil) in water for 30 minutes.
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Weigh it down with a plate to keep it submerged.
c) Oven Bake
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Bake at 180°C (350°F) for 30–35 minutes.
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Make sure the internal temperature hits ~75°C (165°F).
4. Chill & Slice
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Let the cooked salami cool completely.
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Refrigerate for at least 4 hours (preferably overnight).
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Slice thinly for sandwiches, salads, or snacks.
