Mughlai Chicken Kabab

Center filled Mughlai Chicken kabab perfect for your Eid Table #happycookingtoyou #foodfusion #digitalammi #eidrecipes

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-Lehsan (Garlic) 4-5 cloves

-Adrak (Ginger) 1 inch piece

-Hari mirch (Green chillies) 4-5

-Kaju (Cashew nuts) 8-10

-Pyaz (Onion) fried ½ Cup

-Ghee (Clarified butter) 2 tbs

-Chicken qeema (Mince) finely chopped 650g

-Baisan (Gram flour) 4 tbs

-Himalayan pink salt 1 tsp or to taste

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

-Elaichi powder (Cardamom powder) ¼ tsp

-Kali mirch powder (Black pepper powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed ½ tbs

-Hara dhania (Fresh coriander) chopped handful

-Dahi (Yogurt) hung 300g

-Hari mirch (Green chillies) chopped 2

-Himalayan pink salt ¼ tsp or to taste

-Dried rose petals crushed handful

-Cooking oil for frying

-Sonehri warq (Golden edible leaves)

-Badam (Almonds) chopped



-In a mortal & pestle,add garlic,ginger,green chillies,cashew nuts,fried onion,crush & grind well to make a thick paste & set aside.

-In a dish,add clarified butter,chicken mince,gram flour,ground paste,pink salt,red chilli powder, cardamom powder,black pepper powder,cumin seeds,fresh coriander,mix & mash well with hands until well combined.

-In a bowl,add yogurt,green chillies,pink salt,dried rose petals & mix well.

-Grease hands with oil,take small quantity of mixture (80g) & flatten on your palm,add ½ tbs of prepared yogurt filling,cover properly & make kabab of equal sizes (makes 10-11).

-In a frying pan,heat cooking oil & shallow fry kababs on low flame from both sides until golden brown.

-Garnish with gold edible leaves,almonds & serve!

Recipe By: Seema Hanif

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