Smokey Dahi/Yogurt Chicken kabab

These smokey Dahi Chicken kababs hit some special taste buds that were never activated before. If you try this recipe once, you will make making these on repeat. #foodfusion #happycookingtoyou #digitalammi

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-Boneless chicken cubes 750g

-Pyaz (Onion) fried ½ Cup

-Adrak (Ginger) 1-inch piece

-Lehsan (Garlic) 4-5 cloves

-Hari mirch (Green chillies) 2-3

-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste

-Zeera (Cumin seeds) roasted & crushed 2 tsp

-Himalayan pink salt 1 & ½ tsp or to taste

-Makhan (Butter) 1 tbs

-Podina (Mint leaves) ½ Cup

-Hara dhania (Fresh coriander) ½ Cup

-Cooking oil 3-4 tbs

-Pyaz (Onion) sliced 2 medium

-Shimla mirch (Capsicum) sliced 2 medium

-Sabut dhania (Coriander seeds) crushed ½ tsp

-Lal mirch (Red chilli) crushed ½ tsp

-Zeera (Cumin seeds) roasted & crushed ½ tsp

-Himalayan pink salt ½ tsp or to taste

-Hara dhania (Fresh coriander) chopped 1 tbs

-Dahi (Yogurt) ½ kg

-Himalayan pink salt ½ tsp or to taste

-Cooking oil 3-4 tbs

-Zeera (Cumin seeds) 2 tsp

-Sabut lal mirch (Button red chillies) 4-5

-Curry patta (Curry leaves) 10-12

-Koyla (Charcoal) for smoke

-Podina (Mint leaves) chopped



-In a chopper,add chicken,fried onion,ginger,garlic,green chillies,red chilli powder,cumin seeds,pink salt, butter,mint leaves,fresh coriander & chop until well combined.

-Grease a plastic sheet with cooking oil,place 50g (2 tbs) of mixture,fold plastic sheet & slide a little to make a cylindrical kabab (makes 16-18).

-Can be stored in an airtight container for up to 1 month in freezer.

-In a non-stick pan,add cooking oil & fry kababs on medium low flame until light golden,cover & cook on low flame until done & set aside.

-In the same pan,add onion,capsicum & mix well.

-Add coriander seeds,red chilli crushed,cumin seeds,pink salt,mix well & sauté for a minute.

-Add cooked kababs,fresh coriander,give it a good mix & set aside.

-In a bowl,add yogurt,pink salt & whisk well.

-In a small frying pan,add cooking oil & heat it.

-Add cumin seeds,button red chillies,curry leaves & mix well.

-Pour prepared tadka on whisked yogurt & mix gently.

-Add tadka yogurt on kababs & give coal smoke for 2 minutes.

-Garnish with mint leaves & serve with naan!


Recipe By: Seema Hanif

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