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chicken kabab

Chicken Kabab

A quick and easy recipe for the most juicy and flavourful chicken kababs. Meal prep and freezer friendly and ready to go in 30 minutes!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 500 g chicken mince
  • 1 medium onion finely chopped
  • 2 red bell peppers finely chopped
  • 3 large garlic cloves finely chopped
  • 1- inch ginger finely chopped
  • 2 large green chillies finely chopped
  • ½ cup fresh coriander leaves finely chopped
  • 2 tbsp besan chickpea flour
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp cardamom powder
  • ½ tsp cinnamon powder
  • ½ tsp black pepper powder
  • Ghee or oil for shallow frying

Method
 

  1. Finely chop the onion, red bell peppers, garlic, ginger, green chillies and fresh coriander. Make sure everything is chopped finely so that the ingredients mix evenly with the chicken mince.
  2. In a large mixing bowl, add the chicken mince, chopped vegetables, ginger, garlic, green chillies and coriander. Make sure the vegetables are chopped super fine and not blended to a paste.
  3. Add the besan, salt, cumin powder, coriander powder, cardamom powder, cinnamon powder and black pepper powder. Mix everything thoroughly until all the ingredients are well combined and the spices are evenly distributed.
  4. Take small portions of the chicken mixture and shape them into round, flat patties or elongated kababs, depending on your preference. Keep them approximately the same thickness so they cook evenly.
  5. Heat ghee in a non-stick pan. Place the kababs carefully on the hot pan, leaving some space between them.
  6. Shallow fry until golden brown on one side, then flip and cook the other side. Continue cooking until the kababs are golden on the outside and completely cooked through on the inside.
  7. Avoid cooking on very high heat, as the outside may brown too quickly while the centre remains undercooked.
  8. Transfer the kababs to a serving plate and enjoy them hot with Greek yoghurt, hung curd dip or fresh green chutney.

Notes

Tips for Making Juicy Chicken Kababs:
  • Chop everything finely: This ensures that the vegetables are evenly distributed and the kababs hold their shape.
  • Don't skip the besan: It helps bind the mixture and absorbs some of the excess moisture.
  • Use ghee for extra flavour: Shallow frying in ghee gives the kababs a lovely aroma and golden crust.
  • Keep the heat at medium: This allows the chicken to cook evenly without drying out.
  • Don't overcrowd the pan: Cook in batches to get an even golden-brown crust.
  • Check for doneness: Chicken kababs should reach an internal temperature of 74°C (165°F).
What to Serve with Chicken Kababs?
These juicy chicken kababs taste delicious with:
  • Greek yoghurt or hung curd dip
  • Mint and coriander chutney
  • Green chilli chutney
  • Sliced onions and lemon wedges
  • Fresh salad or cucumber raita
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