Soft Chicken Kebab Recipe
Ingredients
For the Chicken Kebab
1) 500 grams boneless chicken (cut into small pieces)
2) 15-18 garlic cloves
3) 2-inch piece of ginger
5) 10-12 green chilies (adjust to spice preference)
6) 1 teaspoon salt (adjust to taste)
7) 1 teaspoon coriander powder
8) 1 teaspoon garam masala powder
9) 1 teaspoon roasted cumin powder
11) 1 teaspoon white pepper powder (or black pepper powder)
12) 2 tablespoons ghee (or butter/oil)
13) 2 medium-sized onions (grated and water squeezed out)
14) A handful of chopped fresh coriander
15) 3 tablespoons cream (or fresh cream, tetra pack cream, or whipped milk cream)
16) 10-12 cashews (crushed, or you can use almonds)
17) 1 small piece of burning coal (for smoking the kebabs)
For Frying
18) 3-4 tablespoons oil (for shallow frying)
Optional (For Serving)
19) Green coriander chutney
20) Mint chutney
21) Onion rings
Let’s Start Recipe
Today, we will be making **super juicy, creamy, and delicious Soft Chicken Kebabs**. These kebabs will neither break nor crack! We’ll be preparing them with perfect measurements, making them soft and flavorful. You can serve these kebabs with **green coriander and mint chutney**, and **onion rings**. It’s an easy recipe, so let’s get started!
Step 1: Preparing the Masala
We’ll begin by preparing the **spice mix** for the kebabs. In a **chopper**, add **15-18 garlic cloves**, **2-inch piece of ginger**, and **10-12 green chilies** (adjust the chilies according to your spice preference). The heat of the kebabs will come from these chilies, so you can add more if you want them spicier. Once chopped finely, there should be no water in the masala.
Step 2: Preparing the Chicken
Take **500 grams (half kg) boneless chicken** and cut it into small pieces. **Dry the chicken** thoroughly with a kitchen towel. We need to make sure that both the chicken and the spices do not have any water content, as this will affect the texture of the kebabs.
Transfer the chicken into the chopper along with the prepared masala (garlic, ginger, and chilies). Pulse it to make a smooth mixture, but do not add any water.
Step 3: Adding Spices & Other Ingredients
Now, add the following spices and ingredients to the chicken mixture:
1) 1 teaspoon salt (adjust to taste)
2) 1 teaspoon coriander powder
3) 1 teaspoon garam masala powder
4) 1 teaspoon roasted cumin powder
5) 1 teaspoon white pepper powder (you can use black pepper powder if preferred)
6) 2 tablespoons ghee (you can also use butter or oil, but ghee is preferred for better flavor as chicken has very little fat)
Blend the mixture again until it’s smooth and well-combined.
Step 4: Adding Onion, Herbs & Cream
Once the chicken mixture is ready, transfer it to a large plate. Now, add:
2 medium-sized onions**, finely grated and squeezed to remove excess water.
A handful of finely chopped fresh coriander**.
*3 tablespoons cream** (you can use fresh cream, tetra pack cream, or whipped milk cream).
Now, mix everything thoroughly. The key is to knead it like dough, just like we knead flour for bread. The more you knead, the more flavorful and tender your kebabs will be. Knead for **5-7 minutes** to ensure that all ingredients are well-mixed.
Step 5: Adding Nuts for Extra Flavor
Now, add **10-12 cashews (crushed)** to the mixture. If you don’t have cashews, you can use almonds instead. The addition of cashews (or almonds) will make the kebabs soft, juicy, and full of flavor.Once the mixture is thoroughly combined, we will give it a **smoky flavor**.
For this, take a small bowl and place a **burning coal** in it. Drizzle a little **ghee, butter, or oil** on the coal, cover the bowl immediately, and let it sit for **3-4 minutes**. This will allow the smokey flavor to infuse into the chicken mixture.
After 3-4 minutes, remove the cover and discard the coal. Don’t overdo the smoking, as it can make the mixture bitter. Give it one final mix, and then cover and refrigerate the mixture for **30 minutes** to marinate.
Step 6: Shaping the Kebabs
After **30 minutes**, the chicken mixture will be well-marinated. Rub your hands with a little oil or ghee and shape the mixture into kebabs. Take small portions of the mixture, roll them into balls, and flatten them into **tikki-shaped kebabs**.
If you like, you can also design the kebabs by pressing them gently with your fingers to create a pattern. This will make the kebabs look more appealing but will not affect the taste. You will get around **15-16 kebabs** from **500 grams** of chicken.
Step 7: Frying the Kebabs
Heat a **pan** on medium flame and add **3-4 tablespoons of oil** (not too much oil, just enough to fry the kebabs). Once the oil is hot, add the kebabs one by one, making sure they don’t touch each other.
Keep the flame on **low to medium** while frying. If you fry on high heat, the kebabs will remain raw inside. If you fry on too low a heat, they will become dry and not juicy. So, maintain a **low to medium flame** while frying.
After about **1-1.5 minutes**, flip the kebabs using a spatula. Let them cook for **2-3 minutes** on the other side, until they are golden brown and cooked through.
Do not over-fry, as chicken mince cooks quickly. These kebabs will only take **5-7 minutes** to fry.
Step 8: Serving the Kebabs
Once fried, remove the kebabs from the pan and place them on a plate. These kebabs will not absorb much oil, even with just 3-4 tablespoons of oil used. You can now serve these kebabs hot with **green coriander chutney, mint chutney**, and **onion rings**. You can also enjoy them with **dal, rice**, or **parathas**, or even with bread rolls**.
Thank You…♥️