Restaurant Style Chicken Behari Kabab

Homemade easy and simple restaurant style Chicken behari kabab recipe for you. All tried and tested in signature food fusion style. #HappyCookingToYou #FoodFusion

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  • Khashkhash (Poppy seeds) 2 tbs
  • Sabut dhaniya (Coriander seeds) roasted 1 & ½ tbs
  • Zeera (Cumin seeds) roasted 1 & ½ tbs
  • Javitri (Mace) ¼ piece
  • Jaifil (Nutmeg) ¼ piece
  • Badi elaichi (Black cardamom) 1
  • Pyaz (Onion) fried ½ Cup
  • Chicken fillets 600g
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Kacha papita (Raw papaya) paste ½ tbs
  • Dahi (Yogurt) ½ Cup
  • Lemon juice 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Zarda ka rang (Orange food color) ¼ tsp
  • Garam masala powder ½ tsp
  • Tatri (Citric acid) 1 pinch
  • Sarson ka tel (Mustard oil) 3 tbs
  • Charcoal for smoke
  • Makhan (Butter)


In a spice mixer,add poppy seeds,coriander seeds,cumin seeds,mace,nutmeg,black cardamom & blend to make powder.

Add fried onion,blend well & set aside.

Cut chicken boneless fillet into thin slices with the help of knife.

In a bowl,add chicken pieces,ginger garlic paste,raw papaya paste,yogurt,lemon juice,ground spices & onion,salt, red chilli powder,black pepper powder,orange food color,garam masala powder,citric acid & mix well,cover & marinate for 3-4 hours.

Add mustard oil & mix well.

Thread chicken into metal skewer (makes 4-5).

Grease cast iron pan with oil & grill chicken skewers on medium low flame from all sides until done (6-8 minutes),keep turning sides in between and basting with oil and finish it off on open flame for better result.

Give coal smoke for 2 minutes.

Finish it off on open flame for better result (optional).

On hot sizzler plate,add butter and let it melt.

Add onion rings,red bell pepper,capsicum and place chicken skewers.

Garnish with lemon slices and serve with chutney!

Recipe By: Kanwal Mohsin

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