A backpocket recipe that goes with everything, these Pakistani Chicken Kababs come together quick, freeze well, and are the perfect juicy, spicy accompaniment to your daal chawal.
There are some basics that you kinda just need to know how to make. Daal, Aaloo Gosht, Aaloo Qeema, Murghi ka Salan , fantastic Chicken Pulao, and these easy tender Pakistani Chicken Kababs. Not only are they easy to make, they also go with just about everything and are so versatile!
Making Soft & Juicy Patties
I love the flavours of these kababs, but my favorite thing here has got to be how soft and juicy they are. Chicken kababs can often become dry, but these don't. The key: handling the meat as little as possible and a lovely pat of butter.
The other key tip for getting these kababs just right is to mince your onion as finely as possible. You can also grate the onion and squeeze excess water out.
Chicken Kabab Ingredients
- Ground chicken: I have lean so this is what I use, but you can use ground chicken thigh for juicier kababs.
- Fresh ingredients: Ginger, Garlic, Cilantro, Chilies, Yogurt
- Spices: Salt, Chili Powder, Cumin Powder, Coriander Powder, and Garam Masala
Making Chicken Kababs
To make these kababs simply toss the ingredients together and shape them. They will be super soft, but if you find it's unmanageable you can add in breadcrumbs a few tbsp at a time.
How to Freeze Pakistani Chicken Kababs
You can freeze these one of two ways:
1.) Freeze the marinated meat mix and defrost, shape and pan/air fry
2.) Shape the kababs and place on a tray, flash freeze, then transfer to a freezer bag or container. Defrost before frying.
Favorite Pakistani Chicken Recipes
Looking for more Pakistani Chicken Recipes that are a home run? Check out these favorites below!
Made these kababs? Share what you think by leaving a comment and rating the recipe! On Instagram? Share your creation with me @flourandspiceblog - Happy Cooking!
Pakistani Chicken Kababs - Pan Fried
- 1 lb ground chicken
- ½ onion, finely minced
- 1 tsp fresh grated/minced ginger
- 1 tsp crushed garlic (3-4 cloves)
- ¾-1 tsp salt
- ½ tsp red chilli powder
- 1 tbsp melted butter plus extra for basting
- 2-3 tbsp chopped cilantro
- 2-3 finely chopped green chillies
- ¾ tsp cumin powder
- ¾ tsp coriander powder
- ½ tsp garam masala
- 1 tbsp yogurt
- Combine all the kabab ingredients in a bowl, mix just enough to combine.
- Set aside for 30 minutes to a few hours (if waiting a few hours then please refrigerate)
- Half an hour before you are ready to cook then take the mix out of the fridge to bring to room temperature
- Heat a non stick frying pan or grill pan with a little oil.
- Shape kababs with lightly oiled hands and gently place in the pan
- Cook 2-3 minutes on each side on medium high heat for a lovely sear
- Baste with melted butter and serve hot
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