- Boneless chicken: ½ kg
- Sabz Dhaniya (Green Coriander): 2-3 tbs
- Podina (Mint Leaves): 2-3 tbs
- Sabz Mirchen (Green Chillies): 3-4
- Piyaz (Onion): 1 medium
- Lehsan (Garlic) paste: 1 tsp
- Bread slice: 1
- Makhan [Butter]: 1 tbs
- Cream [Balai]: 2 tbs
- Pissi Laal Mirchen (Red Chilli powder): 1 tsp
- Namak (Salt): ¾ tsp
- Haldi (Turmeric powder): ¼ tsp
- Javitri (Mace) powder: 1-2 pinch
- Darchini (Cinnamon) powder: ¼ tsp
- Nariyal ka Burada (Coconut powder): 1½ tbs
- Oil: 2-3 tbs
Get ready to tantalize your taste buds with this finger-licking recipe for chicken kabab! We’re taking the classic kabab to a whole new level with a delicious blend of spices and herbs that will leave you wanting more.
In Step 1, we start by adding a medley of fresh Sabz Mirchen (Green Chillies), Podina (Mint Leaves), Piyaz (Onion), and a Bread slice to our chopper, creating a fragrant and flavorful base for our kabab.
Step 2 is where the magic really happens! We add succulent pieces of Chicken to the chopper, along with a fiery blend of Pissi Laal Mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Darchini (Cinnamon) powder, Javitri (Mace) powder, Nariyal ka Burada (Coconut powder), Makhan [Butter], Cream, and Lehsan (Garlic) paste, creating an explosion of taste and aroma that will take your breath away. Give it a unique twist by smoking the mixture with coal for 2 minutes.
Step 2: Add Chicken, Pissi Laal Mirchen (Red Chilli powder), Namak (Salt), Haldi (Turmeric powder), Darchini (Cinnamon) powder, Javitri (Mace) powder, Nariyal ka Burada (Coconut powder), Makhan [Butter], Cream [Balai], and Lehsan (Garlic) paste in the chopper and chop well. Give coal smoke for 2 minutes.
Step 3: Now comes the fun part – it’s time to get your hands dirty! Grease your hands with oil and shape the mixture into kababs as shown in the video.
Step 4: Finally, add a generous amount of oil to a grill or frying pan and cook the kababs on low heat for 4-5 minutes, pressing down slightly to get that perfect shape.
Trust us, your senses will be overwhelmed with the aroma and taste of this heavenly dish. Don’t forget to share your experience and tag us on social media!
How to store?
Cook kababs for 2-3 minutes at medium to low flame [half cook]. Store in air-tight containers. Can be stored for up to 2 months.