Spicy Chicken Kabab

Perfect make and freeze spicy chicken Resha kabab recipe for everyone to try at home. #HappyCookingToYou #Foodfusion #RamzanMubarak #KababRecipe #RamadanRecipe #Recipes

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

-Namak (Salt) 1 tsp or to taste

-Dhania powder (Coriander powder) 1 & ½ tbs

-Baisan (Gram flour) roasted ½ tbs

-Lal mirch (Red chilli) crushed 1 tsp

-Zeera powder (Cumin powder) 1 & ½ tbs

-Javitri powder (Mace powder) ¼ tsp

-Jaifil powder (Nutmeg powder) ¼ tsp

-Citric acid ¼ tsp

-Chicken fillets 500g

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp

-Lemon juice 1 tbs

-Cooking oil 2-3 tbs

-Water ¼ Cup

-Aloo (Potato) boiled & cubes 4-5 medium

-Hari mirch (Green chilli) chopped 3

-Namak (Salt) ½ tsp or to taste

-Hara dhania (Fresh coriander) chopped handful

-Anday (Eggs) whisked 2

-Cooking oil for frying



-In a bowl add red chilli powder, salt, coriander powder, gram flour, red chilli crushed, cumin powder, mace powder, nutmeg powder, citric acid, close the container & shake well.Spice mix is ready!

-In a bowl add chicken fillets, spice mix, ginger garlic paste, lemon juice, mix well & rub all over the fillets. Cover & marinate for 30 minutes.

-On a cast iron pan add cooking oil & heat it.

-Add marinated fillets, fry on medium flame for 2-3 minutes then flip the sides.

-Add water, cover & cook on low flame for 8-10 minutes or until chicken is tender & water dries up.

-Turn off the flame now & shred the chicken with the help of fork.

-Let it cool down completely. Then move the shredded chicken on the side of cast iron.

-In the center add boiled potatoes, green chillies,fresh coriander and mash the potatoes with help of masher.

-Take small quantity of mixture (50g) and make patty/kabab (makes 14-15).

-At this stage, they can be store in an air tight container for up to 2 weeks in freezer. Don’t thaw kababs.Dip directly in egg & fry.

-Heat cooking oil in a frying pan.

-Dip kabab in whisked eggs & shallow fry on medium flame from both sides until golden brown.

-Serve with chutney or ketchup!



Recipe By: Kanwal Mohsin

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