Chicken mince kebab, also known as Easy chicken kebab Or the spicy meatballs of chicken macini, it is a delicious and tasty aperitifter in the Indian and Mughlai kitchens. This recipe has a tender chopped chicken mixed with spices and aromatic herbs, then modeled in small meatballs and shallow fried fried to golden perfection. It is known for its juicy consistency and bold flavors, this chicken kebab recipe makes a perfect snack or a parties of parties such as my kebab Galouti.
Easy Chicken Mince Kebab
I received a lot of mail from spectators who ask me to publish kebab recipe. I was thinking about it even if I love kebab Much, I didn’t make them very home and I published it here too. So I finally decided to try the variety of kebab And share here.
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This is a simple kebab that I did today and it was so delicious. The spices gave us some heat and everything was very well paired with the chopped. The addition of lemon juice gave a good spicy taste to the kebab. I will soon share many other variants.
Information about Chicken Mince Kebab
I still remember the first time that I prepared chicken kebabs for a family gathering, what started as a last minute idea turned into the most requested dish of the evening. These juicy chicken cutlets, full of bold Indian spices, quickly became a firm point in each meeting.
This recipe of kebab with chicken drill, also known as chicken meatballs or shallow chicken kebabs, is a go-to for fast meals or evening snacks. Perfectly crunchy outside and tender inside, it is one of the best chicken Starter Recipes to try. Whether you crave the easy chicken appetizersHomemade kebabs or spicy chicken snacks, this recipe offers all the fronts with a minimum effort and the maximum flavor.
Whether you call it chicken tikka kebab, chicken cutoles or spicy chicken kebabs, it is a versatile dish that goes well with chutney, saladsor sandwiches. If you are looking for a fast and tasty chicken kebab recipe, this homemade version is easy to prepare and loved by all ages.
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Why does this recipe work?
Because I love this recipe – Whether it’s a snack, a side or part of the dinner, these Kebabs Sources perfectly in any meal. I can adjust the spices levels, add extra herbs or even turn it into hamburger meatballs, it is super flexible. These kebabs never fail to impress guests and even demanding eaters love them.
The use of chopped fresh chicken guarantees that the kebabs remain soft and juicy inside, while shallow fry gives them a sparkling and golden crust. With a minimum preparation and simple steps, this recipe is friendly for beginners and ideal for weekdays or sudden guests. These kebabs can be served as appetizers, padded in compresses or added to the rice bowls, making them incredibly versatile for any meal.
Ingredients
Chicken chop – Form the juicy base of the kebabs. You can use the chicken of chicken purchased in the store. Or take the boneless chicken and funds in a food robot to obtain chopped chicken.
Onion – When grated, he adds humidity and thin sweetness that merges magnificently with meat. Green chillies bring a sharp and fresh heat that wakes up the palate.
Ginger garlic paste – adds depth and a warm and pungent essential aroma for the flavor of the kebab.
Spices – Chili, pepper, cumin, Garam Masala and coriander powder is used.
Lemon juice Cut the wealth with a bright and crazy touch.
Oil It is used both in the mixture and for shallow fry, helping kebabs to reach that perfect golden crust. You can use GHI instead of oil.
Hack
1. Use cold chicken grinding: The refrigerated grinding keeps the shape better and simplifies the binding when they form kebab.
2. Squeeze the humidity of the onion: Grate the onion and press the excess water to avoid soaked kebabs and help them stay still.
3. Add a binder if necessary: If the mixture feels too loose, mix a small roasted gram flour (Besan) or breadcrumbs for better consistency.
4. Shape and cold: After modeling the kebabs, refrigerate them for 15-20 minutes to firm and prevent breakage during frying.
5. Cook over medium heat: Fry over medium heat so that the kebabs cook evenly inside without burning the outside.
6. Use the non -stick pan: It reduces the need for extra oil and helps to easily turn kebabs without sticking or breaking.
7. Double the lot: These kebabs freeze well, make extra, freeze and warm up for a quick snack at any time.
Chicken mince kebab (step -by -step images)
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| Take your ingredients |
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| Heat the oil in a |
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| Add grated onions |
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| Add a little salt |
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| finely chopped green chillies |
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| Go up to light golden |
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| in you go a little garlic paste with ginger |
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| Cook for a minimum of raw smear leaves |
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| Add the chicine pepper and the coriander powder |
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| I also added pepper and cumin powder |
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| Now add a good amount of Garam Masala powder |
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| Mix for about 30 seconds |
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| Add the chopped coriander leaves |
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| mix well |
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| Now the Masala is over |
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| Take your chopped chicken |
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| Add Masala in |
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| Squeeze a little lemon juice |
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| Mix well .. this rest for 30 minutes. |
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| Wet your hands, now take a small part of the mix |
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| model it in balls |
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| roll it in the form of the register |
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| flatten it slightly |
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| Let it fall into hot oil |
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| Fry until golden brown on both sides |
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Drain and serve with onion rings. |
Suggestions for experts
1. Use the chopped fresh chicken: The freshly ground chicken gives a better consistency and flavor than the frozen mince. You can melt the boneless chicken at home for the best results.
2. Masala first under the first: Cooking onion, ginger and spices before mixing with the chopped improves the flavor and prevents the raw taste in the kebabs.
3. Cold before modeling: Leave the marinated mix in the fridge for at least 30 minutes. This is of companies and simplifies modeling.
4. Wet your hands: Increase your hands with water or oil before modeling kebabs to avoid sticking.
5. Do not overwhelm the pan: Fry in lots so that each Kebab cooks evenly and gets a nice golden crust.
6. The average heat is the key: The too high heat bright quickly external leaving the interior raw. Average heat also guarantees cooking.
7. Try a small piece first: Fry a small portion to check the check of the seasoning and season the salt or spices before modeling the rest.
8. Get in advance: These kebabs can be modeled and chilled or even frozen. Just thaw slightly before frying for a snack or a quick meal.
Variations
Chicken kebab recipe: A classic favorite chicken kebab are made by marinating spices and grilled chicken pieces or fry until juicy and charred. They are simple, delicious and perfect for any meal or collection.
KEBAB recipe Seekh: Origin of Mughlai cuisine, the Sekhh kebabs are made with spicy -ground meat modeled on skewers and grilled or roasted. They are smoky, tasty and fantastic such as appetizers or compresses.
Murt Malai Kebab recipe: This creamy and melted kebab in the mouth has marinated chicken in cream, cheese and delicate spices. It is grilled to perfection and is ideal for those who love rich and thin flavors.
Ped chicken skewers recipe: These skewers are full of bold and grilled spices or roasted in the oven for a smoky finish. A party snack or main dish are fiery, fun and easy to prepare.
Fried chicken recipe in the oven: A healthier version of the classic fried chicken, this version uses an oven for crunchiness without frying. He is crunchy out, juicy inside and excellent for the indulgence without fault.
Faq
1. Can I use the chicken of chicken purchased in the store?
Yes, you can use a mince purchased in the shop, but a fresh home -made chopped chicken usually gives better flavor and consistency.
2. How do you prevent the kebabs from falling apart?
Make sure to cool the mixture before modeling, do not add too much humidity and cook over medium heat to correctly set the kebabs.
3. Can I cook or take advantage of these kebabs instead of frying?
Absolutely! You can cook them at 180 ° C (350 ° F) for about 20-25 minutes or take advantage of them for a healthier version, launching once halfway through.
4. Can I do this mixture in advance?
Yes, you can prepare the mix and cool it for a maximum of 24 hours or freeze it for subsequent use. Just defrost before modeling and cooking.
5. What can these kebabs are used with?
They are fine with green chutney, onion rings, lemon wedges, naan or even as a fill of compresses and sandwiches.
6. Can I add breadcrumbs or egg to the mixture?
You can add breadcrumbs if the mixture feels too wet. An egg can help bind yourself, but it is usually not necessary if the mix is well balanced.
7. These kebabs are spicy?
They have a moderate level of spices. You can adjust the powder chillies and green chillies to make them more mild or more spicy according to your preference.
Other kebab recipes
📖 Recipe card
Chicken kebab recipe (Kabab chicken)
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Porze: 10 Kebabs
Calories: 55Kcal
Nutrition
Service: 1service | Calories: 55Kcal | Carbohydrates: 2G | Protein: 6G | Fat: 3G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Trans fat: 0.02G | Cholesterol: 26mg | Sodium: 27mg | Potassium: 198mg | Fiber: 1G | Sugar: 1G | Vitamin A: 130Iu | Vitamin C: 2mg | Soccer: 12mg | Iron: 1mg
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