Introduction – Hello friends I am Rajeev Sharma I welcome you to my Khana Khilana Recipe blog. Today we will tell you about a delicious chicken recipe. Chicken Kabab Recipe is a very delicious royal dish of the Mughal courts. It is said that the Seekh Kabab was the most consumed dish in Awadh, which is currently known as Lucknow Kabab. After its popularity, some changes were made with time and then these kebabs were made by roasting them on a heavy iron pan. The kings and the old Nawabs of Awadh liked chicken kabab and ate them with great enthusiasm and their special guests who came to their place also enjoyed them a lot. If we talk about today, Chicken Kabab is a famous street food in Lucknow. In Lucknow city, you will often find many varieties of kebabs in the main markets and lanes, such as Tunday Kabab, Galoti kabab Reshmi Kabab, Seekh Kabab, Tawa Kabab, Lahori Kabab, Reshmi Kabab, Kakori etc. It would not be wrong to say that Lucknow is known for its delicious kebabs. According to one article, the word kebab is derived from the Persian word which is called kabab in Arabic and kebap in Turkish. It is a common word in both languages. It is said that the kebab originated in Central Asia by transhumant people, and gradually many changes were made to these kebabs. Where vegetables were more easily available, people also mixed vegetables and other spices in them.
Turkey is often called the best country in the world for kebabs, as kebabs are an important part of the cuisine and culture there. The variety and delicious recipes of kebabs including Adana Kebab, Doner Kebab, and Iskender Kebab, among many others, make Turkey a popular country for kebab lovers all over the world. Kebabs are very popular in Turkey as well as in other countries like Iran, India, Pakistan, Greece, Lebanon, Afghanistan, etc. Chicken kebabs are made in two ways. Firstly, the kebab mixture is wrapped on a skewer and roasted on the flame of raw coal. The second way is to make round patties of the kebab mixture by flattening them and shallow frying them on both sides of a pan. In many homes, the barbeque made by wrapping it on an iron skewer is not available, so today we will tell you how to make chicken kebabs by roasting them on a pan. To make Chicken Kebab, put oil in a non-stick pan and lightly roast cumin seeds, whole coriander, and dry red chilies. After that add garlic, ginger, green chillies, and onion and roast it lightly. Add soaked gram dal and boneless chicken in small pieces, add some water, and boil it for 10 minutes. After cooling all the ingredients, add egg, green coriander, mint, and grind it. Add salt, red chili powder, coriander powder, turmeric powder, and garam masala to this paste. Shallow fry the round flat tikkis in cooking oil from both sides. Once it is ready, serve it with hot Rumali Roti. So let’s make this delicious dish.
Preparation Time – 10 – 15 Minutes
Cook Time – 40 – 45 Minutes
Total Time – 60 Minutes
Refrigeration Time – 60 minutes
Servings – 2 + Servs
Cuisine – Indian
Chicken Kabab Recipe Ingredients:
- 250 gm – Boneless chicken
- 200 gm – Cooking oil
- 1 teaspoon – Cumin seeds
- 1 teaspoon – Coriander seeds
- 4 – Dried red chillies
- 1/2 teaspoon – Black pepper seeds
- 2 inch – Ginger (chopped)
- 12 – Garlic cloves (chopped)
- 2 – Green chili (chopped)
- 1/2 cup – Onion (chopped)
- 4 tablespoons – Chana dal (soaked for 2 hours)
- 1 teaspoon – Salt (as per taste)
- 1 teaspoon – Coriander powder
- 1/2 teaspoon – Red chili powder
- 1 teaspoon – Garam masala
- 1 – Egg
- 3 tablespoons – Green coriander leaver
- 15 – Mint leaves
- 1 – Lemon
- 50 gm – Butter
Chicken Kabab Recipe Direction:
Step 1
First of all, place a non-stick pan on the flame and add two tablespoons of cooking oil to it. When the cooking oil is heated well, add cumin seeds, whole coriander, black pepper, and dried red chilies in it and roast them. When it is roasted, add chopped garlic, chopped ginger, and chopped green chilies and roast them while stirring with a slotted spoon.
Step 2
When the garlic gets roasted and turns brown, add the chopped onions into it and stir them till they become soft. When the onion becomes soft, remove the gram lentils soaked in water for 2 hours put them in the pan, and stir continuously with a slotted spoon for 40 seconds.
Step 3
After about 40 seconds, we will add finely chopped boneless chicken pieces and 1 teaspoon salt in the pan mix everything well reduce the flame to medium, and cook with the lid on for 5-6 minutes.
Step 4
After about 6 minutes, remove the lid and stir everything well, add one cup of water to the pan put the lid on again, and let the chicken cook on low flame for 5 to 6 minutes and let it become soft.
Step 5
Keep stirring the chicken with a spoon in between. After 6-7 minutes, when all the water dries up thoroughly and the chicken becomes soft, turn off the flame and let the chicken cool down. After cooling down, put all the ingredients and chicken in a mixer grinder jar and add other spices like coriander powder, chili powder, garam masala as per taste, lemon juice, coriander leaves, mint leaves and break a raw egg and put them all in and grind to make a fine paste.
Step 6
When a fine paste is made of all the ingredients, take it out in a bowl and apply a little refined oil on both the palms make small balls of the paste with your hands, and press them to make them flat. In the same way, make flat patties from all the paste as shown in the picture. Keep all these tikkis made from chicken paste inside the refrigerator for 45 to 60 minutes.
Step 7
After about 1 hour, remove all the kebab tikkis from the fridge, place a flat non-stick pan over the flame, and add two tablespoons of cooking oil and 4 tablespoons of butter. When the butter melts well and becomes hot, we will put as many chicken tikkis in the pan at once and roast them well on one side on a slow flame.
Step 8
When the tikki gets golden from one side, lift it slightly with a flat spoon and check that all the tikkis will get roasted golden from the other side as well. When the kabab tikkis are well roasted on both sides till they turn golden brown, take them out on a plate and shallow fry all the other kabab tikkis in the same manner till they turn golden brown. So here our delicious Chicken Kebabs Recipe, soft from the inside and crispy from the outside are ready. Serve them hot with raw onion, green coriander, mint chutney, Rumali Roti, Pulao, or any other paratha.
For delicious spicy green chutney of green coriander and mint, see our recipe Hara-Bhara Kebab, the link of which we are giving below.
Tips And Notes
1 – You can keep the kebab paste tikkis raw in the fridge for two to three days and when you want to serve, shallow fry them and serve immediately.
2 – You can serve chicken kebabs by making parathas or rumali roti rolls or by making burgers or you can also give it in children’s lunch tiffin. These are very tasty. You must try them.
3 – While roasting kebabs, they should be turned very carefully with a flat spoon. They are very soft and can break. While roasting, you must use half cooking oil and half butter. Butter gives them a very good taste.
Faq
Q: What is kebab eaten with?
Ans: You can eat kebab with biryani, pulao, or any other roti, paratha but it is very tasty to eat with rumali roti and raw onion and green coriander mint chutney.
Q: Kebab is the food of which country?
Ans: Although kebab is a favorite street food dish of non-vegetarian lovers in all the countries of the world, in Islamic countries like Saudi Arabia, Pakistan, Turkey, Afghanistan, and Bangladesh, it is the favorite food of most non-vegetarians.
Q: Which city in India is famous for kebabs?
Ans: Although different types of kebabs are eaten in all the cities of India, being a non-vegetarian food, they are liked more in the places where the Muslim population is more. In India, the kebabs of Lucknow city are the most famous. Many varieties of kebabs are made there and people eat them with great pleasure.
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In Conclusion
Welcome to Kahana Khilana Recipe Blog. Today We Have Told You About Chicken Kabab Recipe. In This Recipe, We Told You. Place a pan on the flame and pour some oil in it. When the oil is heated well, add cumin seeds in it. ld you to add cumin seeds, whole coriander, dried red chili, black pepper in cooking oil after lightly roasting it, soften the chopped onion and add soaked gram dal and small pieces of chicken, and add water for 10 to 15 minutes and make it soft. After that, when the chicken cools down, put it in a mixer grinder jar and add coriander leaves, mint leaves, salt, chili powder, garam masala, coriander powder, and lemon juice and make a fine paste. After that, make small balls of that paste and make flat-shaped patties put butter and cooking oil in a flat pan and prepare those kebab tikkis by shallow frying them till golden from both sides. After they are ready, serve hot with Rumali Roti, raw onion, and green chutney of coriander and mint. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
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Chicken Kabab Recipe/ Nutrition Value
Amount Per Serving 100 gm (one)
Calories➡ 171 kcal
Fat➡ 7 gm
Carbs➡ 10 gm
Protein➡ 14 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
