Delicious Juicy Chicken Kebabs
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Prep Time20 Mins
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Cook Time30 Mins
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Total Time50 Mins
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DifficultyModerate
Ingredients
Instructions
Step 1: Prepare the Kebab Mixture
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Get a large mixing bowl to combine everything.
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Add the following ingredients into the bowl:
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500g chicken mince (make sure it’s fresh and not frozen for better texture)
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1 large onion, finely chopped (you can use a food processor to chop the onion finely for quicker prep)
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1 tbsp crushed coriander seeds (if you don’t have crushed, you can crush whole coriander seeds using a mortar and pestle or a spice grinder)
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1 tsp cumin powder (for that earthy flavor)
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1 tsp chili flakes (adjust based on how spicy you want the kebabs)
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1 tsp salt (add a little less if you’re sensitive to salt)
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½ cup breadcrumbs (this helps bind the mixture and gives the kebabs a nice texture)
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1 egg (this helps hold everything together, so don’t skip it)
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1 tbsp ginger garlic paste (freshly made or store-bought)
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2 tbsp chopped fresh coriander leaves (this gives the kebabs a fresh, herby flavor)
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Mix everything together thoroughly with your hands or a spoon. You want the chicken, spices, and breadcrumbs to blend well. If the mixture feels too dry, add a splash of water or a bit more egg. If it feels too wet, add more breadcrumbs.
Step 2: Shape the Kebabs
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Grease your hands with a little oil to prevent the mixture from sticking.
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Take small portions of the mixture and shape them into medium-sized kebabs. You can make them like logs or oval shapes, whatever you prefer. Aim for uniform sizes so they cook evenly.
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Tip: If you want perfectly shaped kebabs, you can use a spoon to scoop out the mixture and then roll it into the desired shape.
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Step 3: Fry the Kebabs
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Heat ¼ cup oil in a pan over medium-low heat. Make sure the oil is hot before you add the kebabs. You can test by dropping a small piece of the mixture in the pan — if it sizzles, the oil is ready.
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Carefully place the kebabs into the hot oil, but don’t overcrowd the pan. Fry them in batches if needed.
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Fry on all sides for about 7-10 minutes. Turn the kebabs gently to get a golden-brown crust on all sides. Be patient and don’t rush; this helps lock in the juices inside the kebabs.
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Once they’re golden and crisp, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil. This helps keep the kebabs crispy.
Step 4: Prepare the Tomato Sauce
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In a separate pan, melt 2 tbsp butter on medium heat. Butter will give the sauce a rich, smooth texture.
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Add ½ cup tomato paste to the pan and cook it for about 2-3 minutes, stirring constantly. The paste should become a bit thicker and more fragrant.
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Tip: If you prefer a smoother sauce, you can add a little water or broth to thin it out.
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Season the sauce by adding ½ tsp salt and ½ tsp pepper. Mix everything well until the sauce is smooth and flavorful.
Step 5: Combine the Kebabs and Sauce
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Gently add the fried kebabs into the pan with the tomato sauce. Be careful not to break the kebabs as you add them.
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Coat the kebabs in the sauce and let them cook together for 2-3 minutes. This allows the kebabs to absorb the tomato sauce’s flavor.
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Stir gently, making sure the kebabs are evenly covered in the sauce.
Step 6: Add the Final Touches
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Add sliced onions, sliced green chilies, and a few slivers of fresh ginger to the pan. These ingredients will add freshness and a slight crunch to the dish.
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Tip: If you want the onions to be softer, you can cook them for an extra 1-2 minutes before adding the kebabs.
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Sprinkle with fresh coriander leaves for color and extra flavor.
Step 7: Serve and Enjoy
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Serve the kebabs hot. You can plate them with a side of steamed rice, naan, or Lachha Paratha for a complete meal.
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Enjoy your juicy, flavorful chicken kebabs with the rich tomato sauce! They are perfect for a family dinner or a special gathering.
Pro Tips for Extra Juicy Kebabs:
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Chicken mince texture: If you want an even juicier kebab, you can grind the chicken yourself. Freshly minced chicken will make a big difference in texture.
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Flavors: Let the kebabs rest for a few minutes before serving. This helps the flavors set and makes them easier to handle.
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Cooking time: If you're unsure whether the kebabs are cooked through, you can cut one in half to check. The inside should no longer be pink.
