Chicken kabab is made from a combination of fresh minced chicken and chana dal mixed with different aromatic spices. Follow my recipe to make chicken kababs at home easily.
KEY TAKEAWAYS
- Chicken kababs offer an exquisite snacking experience due to the perfect blend of spices and taste.
- Serve them hot with tomato ketchup, lemon rings, and fresh cucumber rings, tamarind chutney, green chutney, onion rings, mustard sauce, or mint-yogurt dip.
- Chicken kababs taste spicy, juicy, and savory.
- You can try fish kabab, mutton kabab, egg kabab, paneer kabab, soybean kabab, lentil kabab, and vegetable kabab for a similar experience.
How to Make Chicken Kabab? (Step by Step Guide with Images)
Step 1: First take a clean mixer grinder. Put 1 tsp of cumin seeds, 1 tsp of black peppercorn, 1 piece black cardamom, a 2-inch stick of cinnamon, 8 cloves, and 3 red chilies.
Step 2: Grind them roughly to a powder.
Step 3: Put 500 gm of boneless chicken and ½ cup of soaked Bengal gram split (chana dal) in a kadai. Follow it with 1 tbsp of ginger paste and 1 tbsp of garlic paste, 1 tsp of regular table salt, 1 tsp red chili powder, the powdered spices, 1 medium size onion cut into four pieces, 3 bay leaves, and 1.5 cup of water.
Step 4: Mix, cover and cook for 30 to 35 minutes on a high flame, stirring one time after 5 minutes. Remove the cover, stir and cook for another couple of minutes till the water evaporates.
Step 5: When it is nicely dry, add fresh lemon juice or 1 tsp of dry mango powder (amchur) to it. Mix. Turn the flame off. Let it cool.
(Pro tip: If you like the kababs to have a sourer taste, you can add more lemon juice or amchur powder).
Step 6: Transfer the mixture to a food processor. Add 1 egg. This will act as the binding agent.
(Pro tip: You can add the egg later on while mixing other ingredients to the mixture).
Step 7: Blend it into a smooth paste.
Step 8: Transfer to a bowl.
Step 9: Add ½ cup of finely chopped onions, ½ cup of finely chopped fresh coriander leaves, ½ cup of finely chopped fresh mint leaves, and 4 pieces of finely chopped fresh green chilies.
Step 10: Mix nicely.
Step 11: Grease your hands. Take a small amount of the mixture. Make a cutlet.
Step 12: Shape all the cutlets. Keep them on a plate.
Step 13: Take an adequate amount of oil in a kadai. Heat it on a high flame. Release the cutlets one by one. Fry for a couple of minutes. Flip them and fry for another couple of minutes.
Step 14: Remove them when they are golden brown on both sides.
Step 15: Your tasty and spicy homemade chicken kababs are ready. Arrange them on a plate and serve them hot with tomato ketchup, lemon rings, and fresh cucumber rings.
Recipe Card
Chicken Kabab
Ingredients
- 500 gm chicken boneless
- ½ cup Bengal gram split (chana dal) soaked for half an hour
- 1 tsp cumin seeds
- 1 tsp black peppercorn
- 1 piece black cardamom
- 2 inch cinnamon
- 8 pieces cloves
- 3 pieces red chilies
- 1 piece onion medium size, cut into four pieces
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- 3 pieces bay leaves
- 1.5 cup water
- 1 tsp dry mango powder (amchur) or lemon juice
- ½ cup onion finely chopped
- ½ cup fresh coriander leaves finely chopped
- ½ cup fresh mint leaves finely chopped
- 4 pieces fresh green chilies finely chopped
- 1 piece egg
- Cooking oil An adequate amount
Instructions
- First take a clean mixer grinder. Put 1 tsp of cumin seeds, 1 tsp of black peppercorn, 1 piece black cardamom, a 2-inch stick of cinnamon, 8 cloves, and 3 red chilies.
- Grind them roughly to a powder.
- Put 500 gm of boneless chicken and ½ cup of soaked Bengal gram split (chana dal) in a kadai. Follow it with 1 tbsp of ginger paste and 1 tbsp of garlic paste, 1 tsp of regular table salt, 1 tsp red chili powder, the powdered spices, 1 medium size onion cut into four pieces, 3 bay leaves, and 1.5 cup of water.
- Mix, cover and cook for 30 to 35 minutes on a high flame, stirring one time after 5 minutes. Remove the cover, stir and cook for another couple of minutes till the water evaporates.
- When it is nicely dry, add fresh lemon juice or 1 tsp of dry mango powder (amchur) to it. Mix. Turn the flame off. Let it cool. (Pro tip: If you like the kababs to have a sourer taste, you can add more lemon juice or amchur powder).
- Transfer the mixture to a food processor. Add 1 egg. This will act as the binding agent. (Pro tip: You can add the egg later on while mixing other ingredients to the mixture).
- Blend it into a smooth paste.
- Transfer to a bowl.
- Add ½ cup of finely chopped onions, ½ cup of finely chopped fresh coriander leaves, ½ cup of finely chopped fresh mint leaves, and 4 pieces of finely chopped fresh green chilies.
- Mix nicely.
- Grease your hands. Take a small amount of the mixture. Make a cutlet.
- Shape all the cutlets. Keep them on a plate.
- Take an adequate amount of oil in a kadai. Heat it on a high flame. Release the cutlets one by one. Fry for a couple of minutes. Flip them and fry for another couple of minutes.
- Remove them when they are golden brown on both sides.
- Your tasty and spicy homemade chicken kababs are ready. Arrange them on a plate and serve them hot with tomato ketchup, lemon rings, and fresh cucumber rings.
