Chicken Kabab Recipe Juicy, Smoky, and Unbeatable!

• 250 gm – Boneless chicken
• 200 gm – Cooking oil
• 1 teaspoon – Cumin seeds
• 1 teaspoon – Coriander seeds
• 4 – Dried red chilies
• 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 Kababs 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.

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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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Chicken Kabab Recipe/ Nutrition Value