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Chicken Kababs with Cilantro Chutney


2 pounds of ground chicken

1 Tablespoon Ginger, chopped finely

1 Tablespoon Garlic, chopped finely

2 Shallots, chopped finely

3 Eggs, beat lightly

1 teaspoon Turmeric powder

2 teaspoon Cumin powder

2 teaspoon Coriander powder

2 green chilis, deseeded and chopped finely

1 Tablespoon Garam masala

3/4 cup Cilantro chutney

2 Tablespoon Cilantro leaves, chopped

2 Tablespoon Lemon juice

2 teaspoon Salt

1 teaspoon ground Pepper, freshly ground

3 to 4 Tablespoon Oil for frying

Chop shallots, ginger, garlic add it to a large bowl, add ground chicken, eggs, cumin powder, coriander powder, turmeric powder, green chillis, garam masala, cilantro chutney, lemon juice, salt and black pepper.

Mix all this into a two to three inch balls and flatten it. Refrigerate it for 1 hour.

In a shallow somewhat deep pan add oil. Once the oil is hot start insert the kababs. Fry for 1 or 2 minutes on each side. The kababs should have brownish spots. Remove it. Check if it is completely cooked. Serve it with cilantro chutney.

Cilantro Chutney

2 cups Cilantro leaves, chopped finely

2 teaspoon cumin seeds

6 Tablespoon Sesame seeds

2 to 3 hot chilli, chopped finely

2 inch ginger, peeled and chopped finely

2 garlic cloves, chopped finely

4 to 5 Tablespoon Water

3 Tablespoon Lemon juice

2 teaspoon Sugar

1 to 2 teaspoon Salt

Add all the ingredients in a blender and blend it until the chutney comes together.

Serve with the chicken kababs.

Note: you can make the chutney and refrigerate it up to 2 days.

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